Second Place winner in the Entrees Category of the 2011 Recipe Roundup.
Kelly Long, Carmen Creek Gourmet Meats
- Back Ribs
- Spicy dry rub (Chili, Cumin, Salt & Pepper, Oregano)
- Sweet Smoky BBQ Sauce
Rub spice blend onto both sides of rib racks. Wrap rack in parchment paper until sealed. Wrap parchment package in tinfoil to completely seal in juices as the ribs cook. Place tin foil packages on a baking sheet and bake for 3.5 – 4 hours. The time is important! The ribs will be completely cooked to tender. Remove from package, cut rack into single bones and brush with BBQ sauce. Grill ribs just slightly to caramelize the sauce.
Plate with blue cheese coleslaw.