In most parts of the US it is summer grilling season. Around my house we love BBQ pork ribs. This is the perfect thing to serve for Father’s Day (Sunday, 6/16/13). The recipe is for a crowd, and because the ribs are made on the grill you don’t have to heat your house up by turning the oven on.
- Kosher salt and freshly ground pepper
- 3/4 cup garlic powder
- 1/2 cup dried oregano
- 1/8 cup celery salt
- 1 cup smoked paprika
- 1/2 cup chili powder
- 1/2 cup chipotle chile powder
- 3/4 cup apple cider vinegar
- Juice of 2 lemons
- 4 slabs baby back pork ribs (about 2 pounds each)
- Combine all dry spices in a large bowl
- In another large bowl combine vinegar and lemon juice
- Add dry ingredients to wet until a paste forms. Note: The dry spice mixture can be stored in an air-tight container for months. If you’re making a smaller batch you may opt to mix up the full amount of dry ingredients for use later.
- Line two large baking sheets with foil. Lay racks of ribs on sheets and spread on rub using your hands. Prepare to get messy! 🙂
- Prep gas or charcoal grill to sear ribs (med/high heat on half of grill)
- Sear ribs for 5-7 minutes on each side. The black grill marks in my photo are from searing.
- Move ribs to the other half (without any heat) and reduce heat to low (250-300 degrees)
- Cook on the grill using indirect heat for 2 hours and 30 minutes. Check halfway through and move around if ribs closest to heat are getting cooked on that side.
- Check ribs. The meat should shrink back off the ends of the bones and be fork-tender. Cuts of meat vary, yours may need additional time.
- Serve as-is or with BBQ sauce on the side (Full Circle Organic or Bone Suckin Sauce are our favorites for taste and clean/real food ingredients).