HEB logo
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 knife. This will make th
e ribs very tender and flavored to the bone. Place ribs on a sheet pan and pour the lime j
uice over them. Set aside.
Combine paprika, cayenne pepper, oregano, cumin, black pepper, sugar, and garlic in a zipp
er bag, seal and toss to blend. Set aside 1/2 cup of the rub for making the sauce. Rub rem
aining mixture on all sides of the ribs. Tightly wrap ribs in plastic wrap and refrigerate
for 4 hours 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 allow briquettes to burn until glowing (a
bout 20 minutes). Place shallow aluminum pan on opposite side of the coals to collect the
fat drippings. Place grate over coals. Add 12 to 16 briquettes every hour to keep the fire
going at low temperature (300°F). Gas Grill: Remove grate and heat all burners on hig
h with the lid down for 10 minutes. Turn off center or side burner and place a shallow alu
minum 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, turning ribs every 20 minutes if rib rack i
s not used.
Add tomato puree and canola oil to remaining rub and stir well. Use this as a basting or d
ipping 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 servi
ng platter.

Nutritional Information


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

Source


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