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Very Spicy Hot Baby Back Ribs

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


Quick and easy

Quick and easy

Quick and easy

Prep Time:

15 minutes

Cook Time:

1 hour 15 minutes


8 - 10 servings


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


Remove membrane on the bone side of the ribs with a rounded-point knife. 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 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 (about 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 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, turning ribs every 20 minutes if rib rack is not used.

Add tomato puree and canola oil to remaining rub and stir well. Use this 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, Cholesterol: 95mg, Sodium: 50mg, Carbohydrates: 21g, Dietary Fiber: 2g, Sugar: 17g, Protein: 29g
My H-E-B Texas Life Magazine, June 2010

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