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Nutrition Facts
Serving Size 223 g
(Approx. 10 Servings)
Amount Per Serving
Calories 540 Calories From Fat 320
% Daily Value*
Total Fat 35 g 54%
Saturated Fat 11 g 55%
Trans Fat 0.0 g
Cholesterol 115 mg 38%
Sodium 240 mg 10%
Total Carbohydrate 23 g 8%
Dietary Fiber 3 g 12%
Sugars 18 g
Protein 33 g
Vitamin A 40% Iron 15%
Vitamin C 25% Calcium 8%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Very Spicy Hot Baby Back Ribs

Prep Time
15 minutes
Cook Time
1 h 15 m
Total Time
1 h 30 m
10  People


Recipe makes 10 Servings

5 1/2 Lb baby back ribs
3 lime, juiced
3 Tbsp paprika
1 1/2 Tbsp cayenne pepper
1 1/2 Tbsp oregano
2 Tsp cumin
2 Tsp black pepper
3/4 cup(s) Central Market Organics Light Brown Sugar
1 Tbsp minced garlic
2 cup(s) Central Market Organics Tomato Puree
1/4 cup(s) pure canola oil
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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.
lose 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.



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