Enjoy a summer BBQ with this fast and easy recipe for Spice-Rubbed Baby Back Pork Ribs.
Kick off summer with these dry-rubbed baby back pork ribs. The key to this recipe is a heady rub that does not skimp in the flavor department. It’s an evolution of a dry spice rub I was inspired by years ago at the now-closed East Coast Grill in Cambridge, Massachusetts. The chef, Chris Schlesinger, devised this mouth-tingling blend for his baby back pork ribs, which packed a whammy of flavor and officially kickstarted my passion for barbecue ribs.
The key to the rub is heaps of salt and sugar along with an abundance of dried spice that leaves enough wiggle room to tinker with flavor. The sugar and salt ensure crispy, succulent ribs that are wildly crave-worthy, and the flavors tip to the Southwest with the addition of cumin, paprika and cayenne. In the restaurant, a sauce was always served on the side, but it’s the rub that stands out in my memory, since I prefer my ribs crispy and not overly sauced.
There are many ways to cook dry-rubbed ribs, but my favorite method is to grill them low and slow until the meat is tender and succulent with a crispy finger-licking crust. The method is simple — so simple, you can make it year-round, on the grill or in the oven. While these ribs aren’t very wet, in the final moments of cooking I often lightly baste them with a sauce and increase the grill or oven heat to hasten the coveted crisping and caramelization.
If you have time, rub the ribs the night before grilling, so the spices permeate the meat. When you are ready to grill, place the ribs over indirect low heat and let them cook until they are tender. Then turn up the heat to indirect high heat and continue to cook to char and crisp, 5 to 10 minutes more, while keeping an eye on them so they don’t burn. For a sauce, use your favorite barbecue sauce or try the smoky chipotle sauce recipe included below.
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