With the Fourth of July just around the corner, it’s time to start mapping out your best barbecue spread. From yummy desserts to American staples, your menu is as important as the fireworks. For a surefire way to get your guests’ tongues wagging, whip up these amazingly delicious Sweet-Hot Baby Back Ribs. You’ll thank us later!
2 tablespoons of ground ginger
1 teaspoon of salt $
1 teaspoon of black pepper
1/2 teaspoon of dried crushed red pepper
3 slabs of baby back pork ribs (about 5 1/2 lb.)
2 limes, halved
Sweet-Hot Barbecue Sauce
1. Combine the first 4 ingredients inside a small bowl.
2. Rinse and pat the ribs dry. Make the ribs more tender by removing the thin membrane from the back of the ribs by slicing into it with a knife and carefully peeling it off.
3. Rub the ribs with the cut sides of your limes, squeezing them as you rub. Massage the ginger mixture into the meat, covering all sides. Wrap the ribs tightly with the plastic wrap, and place them in a plastic freezer bags or a 13- x 9-inch baking dish; then seal it and let it chill for 8 hours. Allow them stand at room temperature for about 30 minutes before grilling, then remove the plastic wrap.
4. Light 1 side of grill, heating it to a medium-high heat (350° to 400°); leave the other side unlit. Place the rib slabs over the unlit side, stacking 1 on top of the other.
5. Grill the ribs, covered with the grill lid, for about 40 minutes. Reposition the rib slabs, moving the bottom slab up to the top, and grill for another 40 minutes. Reposition them one more time, moving the bottom slab to the top, then grill for another 40 minutes.
6. Lower your grill temperature to a medium setting, which will be about 300° to 350°. Unstack your rib slabs, and place them side by side over the unlit side of the grill. Cook them for a half hour more, basting them with half of Sweet-Hot barbecue sauce. Remove them from grill, and allow them to stand for abut 10 minutes. Cut the ribs, slicing them between the bones, then serve them with the remaining sauce.
Recipe inspired by Southern Living
Photo: Recipes 100