Ribs, Ribs, Ribs!

Another excellent recipe from Lucinda Scala Quinn's Mad Hungry cookbook. 

Richie's Baby Back Ribs

4 pounds (about 2 racks) baby back ribs, or pork spareribs 

Coarse salt and freshly ground black pepper 

2 teaspoons sweet paprika  

1/2 teaspoon smoked Spanish paprika (if available)  

1 teaspoon dried 

/2 teaspoon ground cinnamon  

1/2 teaspoon ground cumin  

1/4 teaspoon cayenne pepper 

2 tablespoons granulated brown sugar

Sprinkle the ribs generously with salt and black pepper. In a small bowl, combine the sweet and smoked paprikas, sage, cinnamon, cumin, cayenne pepper and brown sugar. Rub the mixture into the meat and let stand at room temperature for at least 30 minutes.

My ribs, covered in rub, resting at room temperature.

Place rub-seasoned ribs on a baking sheet and cook for 1½ to 2 hours at 350°F. Increase heat to 425°F, brush with barbecue sauce and cook 15 minutes more until caramelized. Serve with barbecue sauce on the side, if desired. 

These ribs are so delicious, you will not need any barbecue sauce for them. Print Grocery List