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.

Ingredients

• 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)

Preparation:

1. Combine all dry spices in a large bowl
2. In another large bowl combine vinegar and lemon juice
3. 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.
4. Line two large baking sheets with foil. Lay racks of ribs on sheets and spread on rub using your hands. Prepare to get messy! 🙂
5. Prep gas or charcoal grill to sear ribs (med/high heat on half of grill)
6. Sear ribs for 5-7 minutes on each side. The black grill marks in my photo are from searing.
7. Move ribs to the other half (without any heat) and reduce heat to low (250-300 degrees)
8. 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.
9. 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.
10. 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).