Thursday, September 26, 2013

Baby-Back Ribs

Make a simple rub from sugar, chili powder, mustard, and thyme leaves, and coat the baby-back ribs before cooking for an hour and a half. These taste great hot off the grill or fresh from the oven, so take your pick. Get them cooking, then go enjoy some time to yourself before dinner. Pair with instant macaroni and cheese for a filling, comfort-style dinner.

2 tablespoons sugar
2 tablespoons chili powder
1 tablespoon salt
1/2 teaspoon mustard powder
1/2 teaspoon dried thyme leaves
4 pounds baby-back pork ribs (2 racks)


Light a grill or heat oven to 300° F.

In a small bowl, combine the sugar, chili powder, salt, mustard powder, and thyme. Rub the mixture on the ribs, coating each side.

If grilling, cook the ribs bone-side down over medium-low heat or when the coals are well covered with ash. Adjust the flame or add coals as necessary. Cook for 1 1/2 hours. If oven roasting, place the meat in roasting pans bone-side down and cook for 1 1/2 hours. The ribs are done when you can insert a fork between two ribs and separate them.

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