Southwestern-style BBQ ribs from Stefano Faita
Prep Time
Cooking Mode
15 mL (1 tbsp.) tbsp. chipotle chili powder
15 mL (1 tbsp.) tbsp. garlic powder
15 mL (1 tbsp.) tbsp. onion powder
15 mL (1 tbsp.) tbsp. dry mustard
15 mL (1 tbsp.) tbsp. ground cumin
15 mL (1 tbsp.) tbsp. ground coriander
30 mL (2 tbsp.) tbsp. brown sugar
15 mL (1 tbsp.) tbsp. freshly ground black pepper
15 mL (1 tbsp.) tbsp. salt, or to taste
1.8 kg (4 lb.) lb. baby back pork ribs
store-bought barbecue sauce of choice
15 mL (1 tbsp.) tbsp. chipotle chili powder
15 mL (1 tbsp.) tbsp. garlic powder
15 mL (1 tbsp.) tbsp. onion powder
15 mL (1 tbsp.) tbsp. dry mustard
15 mL (1 tbsp.) tbsp. ground cumin
15 mL (1 tbsp.) tbsp. ground coriander
30 mL (2 tbsp.) tbsp. brown sugar
15 mL (1 tbsp.) tbsp. freshly ground black pepper
15 mL (1 tbsp.) tbsp. salt, or to taste
1.8 kg (4 lb.) lb. baby back pork ribs
store-bought barbecue sauce of choice
Directions
1To prepare dry rub, combine chipotle chili powder, garlic powder, onion powder, dry mustard, cumin, coriander, brown sugar, salt, and pepper in a bowl.
2Massage rub into ribs, both sides. Cover and marinate in fridge at least 2 hours or up to 24 hours.
3Preheat oven to 150°C (300°F). Cover a baking sheet with a double layer of aluminium foil, enough to wrap the ribs in.
4Place ribs on baking sheet, bone side down. Wrap ribs in aluminium foil, sealing well. Bake in oven until a knife inserts easily into meat, 2 ½ to 3 hours. The meat must be very tender, though not yet falling off the bone.
5Carefully unwrap ribs, draining and setting juices aside. Ribs and juices can be kept in the fridge for 1 or 2 days before grilling. (Reserved juices can be added to barbecue sauce if desired.)
6To grill meat, preheat barbecue to medium. Place ribs on grill. Brush with barbecue sauce, turning over occasionally, until they are hot and thoroughly grilled, about 10 minutes.
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