My 101st post! Hooray!
How did I celebrate? By grillin’ up some ribs! Of course this milestone coincides with July 4th so I had to grill something. And we are visiting my parents in Dallas, TX, so grilling up a huge slab of something seemed in order.
I associate eating ribs with family, close friends, comfort and happiness. Who else are you going to eat ribs in front of? sticky, messy fingers and all! I looked around the table while we were eating and it was such a joy to see all the kids, my parents, my sister and brother-in-law and husband eating the ribs, enjoying themselves, licking their fingers. . it was fantastic! This recipe is from Kelsey’s Essentials. I didn’t watch this episode and actually just found this recipe while searching the web. . I decided on this one because of the rub and based on the reviews. . and I must say “This recipe is AWESOME.” If you like ribs, you seriously must try this recipe. It will not disappoint.
Cumin Rubbed Baby Back Ribs
Cumin Rubbed Baby Back Ribs (my 101st post!)
- 1/2 cup light brown sugar
- 2 tablespoons Spanish paprika
- 2 tablespoons kosher salt
- 1 tablespoon chile powder
- 2 teaspoons ground cumin
- 2 teaspoons garlic powder
- 1/2 teaspoon ground cinnamon
- 2 racks 4 to 5 pounds each pork spareribs
- BBQ sauce: I highly recommend Sweet Baby Ray's
- Preheat the oven to 275 degrees F.
- Line a baking sheet with foil, enough to fold over the ribs, approximately twice the size of the baking sheet.
- In a small mixing bowl, combine the sugar, paprika, salt, chile powder, cumin, garlic powder and cinnamon.
- Place the ribs on the prepared baking sheet. Generously sprinkle the ribs on both sides with the spice mixture. Really rub it in! (I wore plastic kitchen disposable gloves)
- Place the ribs meat-side down and fold the foil tightly around the ribs to make a sealed packet. Bake the ribs until they become pliable but not falling apart, 2 to 2 1/2 hours. You know the ribs are done when the meat pulls away from the bone. Keep the ribs wrapped in the foil to keep warm.
- When you are ready to serve, fire up your grill and char them. You can also slather the ribs with some tangy BBQ sauce and char them on the grill, basting them with the sauce and turning as they char up.
- Serve the ribs with extra BBQ sauce on the side.
They were delicious! Thanks for all the great food while we’ve been in dallas. Lookin’ forward to seattle 🙂
haha, of course! 🙂
I was never a fan of meat…. until I went to my first rib fest. There has been absolutely no looking back since!
I still have some mustard-based bbq sauce that I made early last month that’s been chillin in the freezer – I need to break that out and cook up some ribs:)
Congrats on the 101st post! I love how simple this BBQ rub is, I’ve got to try it this summer.
yes, you must try! It was delish. . and thank you!
eat, little bird says
Congratulations on your 101st blog post! What a wonderful milestone! I also love ribs, and these sound so delicious. We stocked up on Sweet Baby Rays BBQ sauce when we lived in Chicago but our supply is now sadly finished … but I’m sure this recipe will work well with another brand too. Yum!!
Thank you! Yes, you must try this rub one day! 🙂
they sell sweet baby ray’s bbq sauce at sam’s club
i tasted hipfoodiemom’s ribs when i was in dallas. they were awesome! i tried the recipe at home. mine didn’t turn out as tasty – still good, but not as fabulous. i blame the quality of the meat/ribs themselves. next time i’m gonna buy the meat from the same store and try again.
Thank you for sharing, Grace! And yes, please try the recipe again. 🙂
btw, i was surprised at how much juice there was. i wasn’t expecting that. a bunch of it spilled on my kitchen floor, when i was taking the ribs out of the oven.
Oh yes, you have to be careful. . 🙂