Thursday, May 13, 2010


baby back ribs (full rack) 2-4
1/2 cup brown sugar
1 tablespoon kosher salt
1 tablespoon pepper
1 teaspoon sweet paprika
1 teaspoon spice supreme
1 tablespoon cumin
seasoning salt (to flavor)
Any other spices you may like to add to this, go ahead.

Combine all the spices together. Then rub over ribs generously until all ribs are covered. Cut up one lemon into slices and place slices on top of each rib. Put ribs into a zip lock bag one on top of each other, and let sit in refrigerator overnight 24 hrs.

When ready, take ribs out of bag. Remove lemon slices and place ribs in shallow pan. (Do not pile ribs on top of each other.)

Fill pan up with pineapple juice so ribs are just covered. Cover pan with tin foil and bake in oven at 350 degrees F. for 1 1/2-2 hrs. When ribs are ready, let cool down for 1/2 hour or more. Then place ribs on grill at Medium heat for 10 min per side, basting them with a mix of maple barbecue sauce and hickory barbecue sauce.


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