"Open Receiver" Baby Back Ribs
| | Ingredients | 
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Make Printer Friendly | 3 pounds baby back ribs
3 large pieces of heavy-duty foil or heavy-duty foil bags
Dry Rub:
1/2 cup brown sugar
1 tablespoon garlic powder
1 tablespoon chili powder
1/2 teaspoon salt
1/4 teaspoon coarsely ground black pepper
Glaze:
1 cup honey
1 tablespoon Cholula® Hot Sauce
1 tablespoon chipotle pepper paste | | Preparation | In a bowl, combine the Dry Rub ingredients.
Rinse the ribs with cold water and pat dry with paper towels. Cut each rack in 3 or 4 pieces. Rub the ribs on both sides with the Dry Rub. Cover and refrigerate for a minimum of 3 hours, overnight works best.
Place 1 cut rack of ribs (3 or 4 pieces) bone side down in a large heavy-duty foil bag. TIP: If you don?t have foil bags, place 1 cut rack of ribs (3 or 4 pieces) bone side down in the middle of each piece of foil. Pull both sides up to the middle and fold to make a foil package. Fold up one end.
With either method, drop 2 ice cubes into package and fold up the other end.
Place on sheet pans in a 400-degree oven for 45 minutes.
Remove from the oven and, being very careful of the steam, open the package and remove ribs.
Preheat the barbecue grill to medium heat. Place the ribs on the preheated grill and brown em up.
Approximately 5 minutes prior to removing the ribs from the grill, brush the Glaze on both sides of the ribs, turn and repeat. Remove from the grill and enjoy.
NOTE: You can prepare this recipe through Step #6 at home the day before the game, then finish the ribs at your tailgate party. |
| | Courtesy of: Clever Cleaver Bros. |
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