Collected Recipes from the Culinary Institute at the University of Tennessee
Chef John's Oooo Baby Baby Back Ribs
| 1 T | ground cumin |
| 1 T | chili powder |
| 1 T | paprika |
| salt | TT |
| pepper | TT |
| 3 lbs | baby-back pork ribs |
| 1 c | barbeque sauce |
| 2 bottles | beer |
- Preheat grill for medium heat.
- Combine cumin, chili powder, paprika, salt, and pepper. and mix.
- Trim the membrane sheath from the back of each rack. Run a small, sharp knife between the membrane and each rib, and snip off the membrane as much as possible.
- Sprinkle as much of the rub onto both sides of the ribs as desired.
- To prevent the ribs from becoming too dark and spicy, do not thoroughly rub the spices into the ribs.
- Place ribs in aluminum foil, add beer, and wrap tightly in a way that the juices will not leak through.
- Lay Foiled ribs on grill and let cook (Braise) for about one hour undisturbed. This step can also be done in an oven.
- Remove ribs from foil and brush with BBQ sauce.
- Grill for additional five minutes or so.
- Cut between each rib bone and pile individually on a platter.