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Chili-Rubbed Ribs, Revisited

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Ribs

I would have loved to have brought you a brand-spankin’ new recipe today, but I still have company from Christmas.  Company makes for a congested kitchen and writers block and although I’ve been to the grocery store too many times to count over the past week, we have absolutely nothing in the house to eat (how does this happen?).  I give up.  I’m abandoning ship.  I don’t want to unload the dishwasher anymore.  Before cabin fever drives us all batty, we’re setting off to do the Milwaukee thing – frogs and mummies are on display downtown, have you heard?  I like to show my guests a good time, so that’s where we’re headed.

In the meantime, and because baby back ribs are on sale, I thought we’d revisit one of my favoritest (that’s not a word) recipes from last summer.  Don’t think I’m sending you out to the patio to grill and chill!  I made these ribs two weeks ago when NTYB was in the middle of finals.  When I came to the grilling step, I fired up my hotter-than-hades broiler and finished them inside.  Worked like a charm!

Host an indoor bar-b-que and serve them as a main course on New Years Eve – or put out a big platter to snack on with all the football that’s on this weekend.  Go Badgers … Packers too!!

CHILI-RUBBED RIBS WITH BARBECUE SAUCE
SERVES:  4
SOURCE:  adapted from epicurious.com
1 T. New Mexican chili powder
1 T. chili powder
1 T. cumin
1 T. paprika
1 ½  t. salt
¾ t. black pepper
4 lbs. baby back ribs, patted dry (Value Packs of Sendik’s Baby Back Ribs are on sale)

1-12 oz. light beer (I always use Miller Light)

Your favorite barbecue sauce (I always use KC Masterpiece Original)

Preheat oven to 400.  Whisk chili powders, cumin, paprika, salt, and black pepper together in a small bowl to blend.  Rub spice mixture all over ribs and place the ribs in a heavy large roasting pan.

Boil beer in a medium saucepan until reduced to 1 cup, about 5 minutes.  Pour beer around ribs.  Cover pan tightly with foil.  Bake ribs until fork tender, about 1 hour 30 minutes.

Prepare barbecue or broiler (medium heat).  Brush ribs with some of the barbecue sauce.  Grill or broil ribs until just heated through, about three minutes per side.  Transfer ribs to platter.  Serve, passing more sauce at the table if desired.

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Leah Damron is an avid home cook who believes in using the freshest ingredients available, and she challenges herself weekly to create meals out of (mostly!) sale items. If Sendik's ever gave a title for "Biggest Fan", she believes she would win, hands down. Leah lives in greater Milwaukee with her husband, three children, and her big black lab, Daisy."

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