Sweet-to-the-Bone Ribs, ASAP

You'll be licking your fingers quicker than you think-we promise.

When I was growing up, my dad would head to the grill on a Saturday, returning seven hours later with beautifully glazed baby back ribs. But making ribs doesn't have to be an all-day affair. You can have them on the table in three hours flat. Buy baby back ribsthey're meatier and more tender than spare ribs and worth the extra money. Then select a rub-and-sauce combination from our two flavor options: Smoky Chipotle or Sweet-and-Sour. Four ingredients or less make up the rubs (a before-cooking seasoning mixture), while bottled products are the base for the sauces. Then grill them upright in a rib rack (about a $15 investment). So, can ribs be easy and awesome? You betcha-here's how.

BABY BACK RIBS

MAKES 6 SERVINGS

PREP: 15 MIN., CHILL: 8 HRS., STAND: 40 MIN., GRILL: 2 ½ HRS.

Plug one of our flavorful rub-and-sauce combinations (Smoky Chipotle or Sweet-and-Sour) into these simple directions for grilling ribs.

3 slabs baby back pork ribs (about 5 ½ pounds)

2 citrus fruits, halved

1 recipe desired rub

1 recipe desired 'cue sauce

RINSE and pat ribs dry. If desired, remove thin membrane from back of ribs by slicing into it with a knife and then pulling it off (this will make ribs more tender).

RUB meat with cut sides of citrus fruit, squeezing as you rub. Massage rub into meat, covering all sides. Wrap tightly with plastic wrap, and place in a zip-top freezer bag or 13-x 9-inch baking dish; chill 8 hours. Let ribs stand at room temperature 30 minutes before grilling. Remove plastic wrap.

TO GRILL ON A CHARCOAL GRILL: Prepare hot fire by piling charcoal on one side of grill, leaving the other side empty. Place food grate on grill; position rib rack on grate over unlit side. Place slabs in rack. Grill, covered with grill lid, over medium-high heat (350° to 400°) 1 hour. Reposition rib slabs, placing the one closest to the heat source away from heat, moving other slabs closer. Grill 1 more hour or until meat is tender. Grill 30 more minutes over medium heat (325° to 350°), basting with half of 'cue sauce. Remove ribs from grill, and let stand 10 minutes. Cut ribs, slicing between bones. Serve with remaining sauce.

TO GRILL ON A GAS GRILL: Light only one side. Coat food grate with vegetable cooking spray, and place on grill; position rib rack on grate over unlit side. Place rib slabs in rack. Grill, covered with grill lid, over medium-high heat (350° to 400°) 1 hour. Reposition rib slabs, placing the ones closet to the heat source away from heat and moving other slabs closer. Grill 1 more hour or until meat is tender. Lower temperature to medium heat (325° to 350°), and cook ribs 30 more minutes, basting with half of 'cue sauce. Remove ribs from grill, and let stand 10 minutes. Cut ribs, slicing between bones. Serve ribs with remaining 'cue sauce.

JOE BATRIC

BIRMINGHAM, ALABAMA

SWEET-AND-SOUR

BABY BACK RIBS

PREPARE ribs as directed using 4 lime halves, Ginger Rub, and Sweet-and-Sour 'Cue Sauce. Garnish with sesame seeds and green onions, if desired.

Ginger Rub:

MAKES ABOUT 3 TABLESPOONS

PREP: 5 MIN.

COMBINE 2 tablespoons ground ginger, ½ teaspoon dried crushed red pepper, 1 teaspoon salt, and 1 teaspoon black pepper.

Sweet-and-Sour

'Cue Sauce:

MAKES 3 ½ CUPS

PREP: 5 MIN., COOK: 35 MIN.

STIR together 2 (10-ounce) bottles sweet-and-sour sauce, 2 cups ketchup, ½ cup cider vinegar, ½ teaspoon ground ginger, and 2 teaspoons hot sauce in a saucepan over medium-high heat. Bring mixture to a boil; reduce heat, and simmer sauce 30 minutes.

NOTE: For testing purposes only, we used Ty Ling Sweet & Sour Sauce for sweet-and-sour sauce.

SMOKY CHIPOTLE

BABY BACK RIBS

PREPARE ribs as directed using 4 oranges halves, Chipotle Rub, and Smoky Chipotle 'Cue Sauce.

Chipotle Rub:

MAKES 1/3 CUP

PREP: 5 MIN.

CHOP 2 to 3 canned chipotle chile peppers; stir together peppers, ¼ cup firmly packed brown sugar, 1 tablespoon chili powder, and 1 teaspoon salt to form a paste.

Smoky Chipotle 'Cue Sauce:

MAKES ABOUT 2 ½ CUPS

PREP: 5 MIN., COOK: 35 MIN.

PROCESS 2 (18-ounce) bottles barbecue sauce, 2 canned chipotle chile peppers, 2 tablespoons brown sugar, and 1 teaspoon chili powder in blender until smooth. Pour into a saucepan, and bring to a boil over medium-high heat. Reduce heat, and simmer 30 minutes. JOE BATRIC

BIRMINGHAM, ALABAMA

NOTE: For testing purposes only, we used Stubb's Original Bar-B-Q Sauce.

Copyright Southern Progress Corporation Apr 2004
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