Submitted by: Judy Whittington
For a printer friendly version of this recipe, click here
Servings: Serves 8
These ribs were the anchor tenant to a great meal Judy and Craig made for us at their house on the Mississippi near Kellogg, Minnesota. For the complete main course menu, also see the recipes for Parmesan-Black Pepper Coleslaw and Slow Cooker Calico Beans. And, from an earlier similar meal, Judy chose a sweet potato salad, which is a perfect addition to this meal.
1 tablespoon garlic powder
1 tablespoon chili powder
2 teaspoons ground cumin
2 teaspoons salt
1 teaspoon coarsely ground black pepper
˝ teaspoon ground allspice
6-7 pounds meaty baby back pork ribs, cut into 6-7 rib slabs, or use boneless country style pork ribs
Hot & Smoky BBQ Sauce (see separate recipe here)
Combine spices in small bowl. Sprinkle 1 teaspoon of spice rub on each side of each slab of ribs. Arrange on large baking sheet, cover with foil and refrigerate at least 2 hours or up to 1 day.
Prepare grill (medium heat). Arrange ribs on rack & grill until tender and cooked through, turning occasionally, about 35 minutes.
Reserve 2 cups of BBQ sauce in small bowl. Brush each side of pork slab generously with some of remaining BBQ sauce. Continue grilling until ribs are heated through and sauce forms a sticky coating, about 4 minutes per side. Transfer ribs to platter. Cut slabs between bones into individual ribs and serve, passing reserved BBQ sauce alongside.
< Go Back