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Ribs give you that opportunity to get in touch with your roots. Your caveman roots. You basically eat unabashedly with your hands, tearing meat with your teeth, getting food all over your face, grunting occassionally, and burping. Just like Christmas dinner at the Brian's house!...joking, I'm joking.Ribs take about two hours to cook so they're the ideal meal for football season. Do your prep work during pregame, put the ribs in the oven at kick-off. Check on them during the commercial breaks after each quarter. Pull them out at the start of the fourth quarter, serve and attack. We call 'em Kickback Ribs because it's so easy to make, you basically put them in the oven and kick back the rest of the afternoon while they meet cooks and you relax. And because our recipe calls for six pounds of ribs, you're not gonna eat all that yourself (otherwise you'll be in the bathroom for so long you won't be able to show up to work 'till Wednesday). It's a great and easy meal to make when you have company over. Just try not to get any sauce on your pelt, ya caveman!
Ribs give you that opportunity to get in touch with your roots. Your caveman roots. You basically eat unabashedly with your hands, tearing meat with your teeth, getting food all over your face, grunting occassionally, and burping. Just like Christmas dinner at the Brian's house!...joking, I'm joking.Ribs take about two hours to cook so they're the ideal meal for football season. Do your prep work during pregame, put the ribs in the oven at kick-off. Check on them during the commercial breaks after each quarter. Pull them out at the start of the fourth quarter, serve and attack. We call 'em Kickback Ribs because it's so easy to make, you basically put them in the oven and kick back the rest of the afternoon while they meet cooks and you relax.And because our recipe calls for six pounds of ribs, you're not gonna eat all that yourself (otherwise you'll be in the bathroom for so long you won't be able to show up to work 'till Wednesday). It's a great and easy meal to make when you have company over. Just try not to get any sauce on your pelt, ya caveman! Kickback Dry Rub Ribs This recipe is intended for slower cooking (1 ½ to 2 hrs) over a medium heat. Let the rub set in to the ribs as far in advance as possible.
Six pounds of pork spareribs or baby back ribs, trimmed of excess fat. Some people like to cut them before grilling, but through this preparation they should be falling-off-the-bone tender when done.
Barbecue Dry Rub - 1/2 cup sweet paprika
- 2 tbsp ground cumin
- 2 tbsp mild chili powder
- 2 tbsp ground black pepper
- 1 tsp cayenne pepper
- 1/2 tsp ground cloves
* To create a crispy covering, add ¼ cup of brown sugar to the mix. It will caramelize to a nice crunchy coating.
Blend the ingredients in a small mixing bowl. You should have over a cup of rub. Store the rest in an air-tight container and it’ll keep for weeks.
Rinse off the ribs, pat them dry, and place them in a baking dish. Sprinkle the rub on the ribs and massage it in. Cover the dish in plastic wrap and place in the refrigerator for at least one hour.
Once you’re done rubbing, bring the grill to a medium heat (you should be able to hold your hand over the grill for up to 5 seconds). Put the ribs on for 30 minutes and then flip them with a turning fork. After another 30 minutes turn them again. Keep an eye on the heat; fat from the meat will cause the fire to flare up. If you use brown sugar, turn more frequently to avoid burning. After an hour, move the ribs to the cooler portion of the grill, near the edges. Check them again at 1 ½ hours total cooking time. The rib meat should separate from the bone with a twist of the fork. If not, flip one last time and let them sit for no more than 30 minutes. Serve with sides of cole slaw from your local deli and baked beans from the can. Easy. |
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