I know it’s barbecue season and all, but the nice little disc that distributes the heat on my gas grill pretty much withered away to dust all of the sudden, and I’m grill-less unless I want to bother with the whole charcoal thing, which most of the time just takes way too much planning.
And so, after my latest grocery impulse buy–a rack of ribs–I had to come up with somethin’ new.
Oven Baked Ribs
1 rack (or more! hey! who’s to stop you) babyback pork ribs
For the spice rub:
1/4 C brown sugar
1 T paprika
2 tsp smoked paprika
2 tsp chili powder
1 tsp garlic powder
2 tsp kosher salt
1/2 tsp ground coriander
1 tsp berbere mix if you can get your hands on some
Mix it up and rub it on the ribs generously. Let sit overnight in the fridge with it on or at room temp at least 30 minutes.
Make a loose foil packet for the ribs and bake at 300 degrees for 2 1/2 hours.
When rib meat is pulled away from bone, dress top in bbq sauce (store bought in my case) and stick under the broiler meaty side up for a few minutes until bubbly and caramelized.
1/2 cucumber,seeded and sliced thinly
1/4 mango, julienned
1/4 jicama tuber, julienned
1/8th head red cabbage, sliced thinly
1/4 carrot, sliced thinly in wafers
2 radishes, quartered and sliced thinly
juice of 1/2 lime
1/4 tsp ground cumin
1 tsp walnut oil
1 tsp sushi vinegar or other vinegar
Whisk together last 5 ingredients and add all other ingredients. This’ll be fine the next day too but I prefer it immediately.