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Chili-Rubbed Ribs with Barbecue Sauce

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Ribs

Before I begin, here is today’s disclaimer:

This post is aimed directly at those who readers who are unequivocally in touch with their carnivorous, caveman, finger-lickin’ side.  If this description does not apply to you, please direct your attention to the aisle path lights, which will guide you to the nearest exit.  Keep in mind the nearest exit may be behind you.

Today is not your day.

For today’s post is in honor of Ribfest.  You know, Ribfest? A Sendik’s holiday that coincides directly with Beerfest? Surely you’re familiar.  All self respecting carnivores celebrate Ribfest.

Even tightwads.  Like myself.

Every (very) now and then, the DamFam feasts on baby back ribs.  Usually it’s in honor of one’a the punk’s birthdays.  But the menu is always the same:  these fabulously messy chili-rubbed ribs, my favorite Greek salad, and a steaming, gooey batch of Grandma Damron’s nearly famous Cheesy Potatoes.

And approximately 200 Bounty napkins for good measure.

By the way, I’ll share Grandma D’s potatoes with you sometime; they’re a throwback to 1978.  I’ve never met a soul who doesn’t like them…except for people who didn’t like (or can’t remember?) the 70’s.

This is by far my favorite preparation for ribs.  We have here a recipe that’s never let me down, even tonight, when our trusty gas grill ran fresh outta’ propane mid-stream, and I had to send the work-weary Husband up to Ace Hardware to refill the tank (he was thrilled to bits!).  I nearly panicked, but this recipe is so forgiving, we still ended up with amazing, fall off the bone, tender ribs.

Car-bliv-ourous ‘niss.

I mean……carnivorous bliss.

See y’all at Ribfest!!

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  (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 (medium heat).  Brush ribs with some of the barbecue sauce.  Grill 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."

  • Momnc

    I can attest that these ribs are fall-off-the bone wonderful!

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