Because they’re so tender and flavorful, baby back ribs are the preferred cut here. If you like, you can use regular spare ribs – they will take just a bit longer on the grill. Easily doubled or tripled, this recipe is great for a backyard party. Serves 4 to 6
3 racks baby back ribs (about 1 pound each)
Seasoning Rub
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon sugar
Kosher salt
Coarsely ground pepper
Basting and Table Sauce
1 cup ketchup
1/4 cup cider vinegar
2 tablespoons molasses
1 teaspoon chili powder
1/4 cup packed brown sugar
2 tablespoons fresh lemon juice
1/4 teaspoon crushed red pepper flakes
1. In a small dish, mix together the chili powder, cumin, sugar, 2 teaspoons Kosher salt, and 1 teaspoon coarse ground pepper. Rub the mixture over both sides of the ribs. Wrap each rack of ribs in a generous sheet of heavy-duty foil and refrigerate for at least 8 hours, or overnight.
2. Preheat the grill to medium.
3. In a small saucepan, combine the ketchup, brown sugar, vinegar, lemon juice, molasses, chili powder and red pepper flakes. Bring to a boil over medium heat; remove from the heat. Pour 1/3 of the sauce into a small bowl and set the remainder aside.
4. Place the foil packets of ribs on the grill, leaving some space between them. Cover and grill, without turning, for 45 minutes, or until the ribs are tender when pierced with a fork.
5. Remove the ribs from the foil and place them on the grill. Grill, turning several times (moving the ribs to the outer edge of the grill to prevent burning if necessary) for 10 to 20 minutes longer, until the ribs are well browned.
6. Brush both sides of the ribs with the basting sauce, placing them curved side down. Cover and grill for 4 to 5 minutes. Turn the ribs curved side up and brush with sauce. Cover and grill for 2 to 3 minutes longer, until the ribs are well glazed.
7. Cut the racks in half and serve accompanied by the reserved table sauce.
Courtesy of Mary Engelbreit’s Queen of the Kitchen Cookbook
