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Very Spicy Hot Baby Back Ribs
Prep Time:
15 minutes
Cook Time:
1 hour 15 minutes
Makes:
8 - 10 servings
Ingredients

3 racks (5 1/2 lb.) baby back ribs

• juice of 3 limes

Fireworks Rib Rub:

3 Tbsp. Central Market Organics Paprika

1 1/2 Tbsp. Central Market Organics Cayenne Pepper

1 1/2 Tbsp. Central Market Organics Oregano

2 tsp. Central Market Oragnics Cumin and Ground Black Pepper

3/4 c. Central Market Organics Light Brown Sugar

1 Tbsp. Central Market Oragnics Minced Garlic

2 c. Central Market Organics Tomato Puree

1/4 c. Hill Country Fare Canola Oil

Directions


Remove membrane on the bone side of the ribs with a rounded-point knif
e. This will make the ribs very tender and flavored to the bone. Place
ribs on a sheet pan and pour the lime juice over them. Set aside.
Combine paprika, cayenne pepper, oregano, cumin, black pepper, sugar,
and garlic in a zipper bag, seal and toss to blend. Set aside 1/2 cup
of the rub for making the sauce. Rub remaining mixture on all sides of
the ribs. Tightly wrap ribs in plastic wrap and refrigerate for 4 hou
rs or overnight.
Charcoal grill: Place 30 to 50 briquettes, depending on grill size (14
1/4 to 22 inches in diameter), on one side of grill. Light fire and a
llow briquettes to burn until glowing (about 20 minutes). Place shallo
w aluminum pan on opposite side of the coals to collect the fat drippi
ngs. Place grate over coals. Add 12 to 16 briquettes every hour to kee
p the fire going at low temperature (300°F). Gas Grill: Remove gra
te and heat all burners on high with the lid down for 10 minutes. Turn
off center or side burner and place a shallow aluminum pan to collect
the fat drippings. Place grate over gas burners and adjust burners to
low(300°F).
Arrange ribs on a rib rack (or bone side down directly on grill) over
the drip pan. Close the grill cover and cook for 1 1/2 to 2 hours, tur
ning ribs every 20 minutes if rib rack is not used.
Add tomato puree and canola oil to remaining rub and stir well. Use th
is as a basting or dipping sauce. Remove ribs from grill when internal
temperature reaches 160°F. Wrap in foil and keep warm until ready
to serve. Slice the ribs between bones and place on a serving platter
.

Nutritional Information


Serving size: 1, Calories: 340, Total Fat: 16g, Saturated Fat: 6g, Cho
lesterol: 95mg, Sodium: 50mg, Carbohydrates: 21g, Dietary Fiber: 2g,
Sugar: 17g, Protein: 29g

Source


My H-E-B Texas Life Magazine, June 2010