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Whole Hickory Smoked Baby Back
Ribs
Ingredients
2 racks baby back ribs, whole but cracked
2 tbsp. light brown sugar
1 c. hickory chips
2 c. pico de gallo (fresh vege salsa)
Preparation
Rub racks of ribs on both sides with Special Dry Rub; let stand at room
temperature 30 minutes or refrigerate up to 8 hours, allowing meat to
return to room temperature before cooking.
Heat oven to 375 degrees. Place racks of ribs in one layer on wire rack
in large shallow roasting pan. Pour 1/2 inch of water into pan; place
pan carefully in oven. Bake 1 hour until ribs are no longer pink in
center.
Or place ribs in 3-quart microwave baking dish, meaty side down and
overlapping as necessary; cook, covered with wax paper, on high (100%)
5 minutes.
Rearrange ribs but keep meaty side down. Reduce heat to medium (70%);
cook, covered, 40 minutes longer, rearranging ribs again after 20
minutes.
Meanwhile, start fire in grill. Soak hickory chips in cold water to
cover at least 30 minutes.
When coals are white-hot, drain chips; scatter over coals. Place grill
rack 6 inches over coals; arrange ribs on rack.
Cook 6 to 7 minutes on each side until ribs are lightly charred and
cooked through.
Heat barbecue sauce. Cut racks of ribs into individual pieces; arrange
on serving platter, spooning some of hot sauce over. Serve accompanied
by remaining barbecue and Pico de Gallo. Makes 4 servings.
You can also finish ribs in oven, before adding rub to ribs, brush with
mixture of 2 teaspoon hickory flavored natural liquid smoke and 1
tablespoon water; marinate as directed.
Cook in oven as directed, then heat broiler; broil ribs, 4 to 6 inches
from heat source, 3 to 5 minutes. Serve as directed.
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