04 May, 2010

Flags On The Field

Since Babe had such a rough week at work I tried to make his short weekend home special...

There was a present awaiting him annnd I made Mad Hungry's Grilled Baby Back Ribs. His response; "what are you buttering me up for?". Moi? Can't a wife make a generous overture without such an accusation?

Apparently, there are "recognizable flags" that are thrown when I want something and, according to Babe, the entire color guard was on the field. Pshaw! Can I help it if I had a sixth sense about a looming invite to NYC and all it's shopping glory? It's a psychic gift...

Richie's Grilled Baby Back Ribs
Serves 4

This recipe is cooked on the grill, but if you're cooking the ribs in the oven (see below), you'll need to add more seasoning to assure an authentic taste, to approximate the deep flavor of barbecue smoke, add one tablespoon each of cocoa and instant coffee to the rub. You can serve your favorite homemade or store-bought barbecue sauce on the side, although these ribs are so tasty when cooked properly that no sauce is needed.

2 racks baby back ribs (4 lbs total)
Coarse salt and freshly ground black pepper
2 teaspoons sweet paprika
1/2 teaspoon smoked Spanish paprika (if available)
1 teaspoon dried sage
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
2 tablespoons granulated brown sugar
1 cup favorite barbecue sauce

Sprinkle the ribs generously with salt and black pepper. In a small bowl, combine the sweet and smoked paprika, sage, cinnamon, cumin, cayenne, and brown sugar. Rub the mixture into the meat and let stand at room temperature for at least 30 minutes or refrigerated for up to 2 hours.

Prepare a charcoal grill for indirect heat. (If oven-roasting, see below)

Place the ribs on the grill, on very low heat, 250° or less. Remember, don't cook ribs over direct flames. Cover and almost close the vents. Every 20 minutes, turn the ribs around to cook evenly. They should be perfectly cooked within 1 1/2 to 2 hours.

Oven-Roasting as an Alternative: Place rub-seasoned ribs on a baking sheet and cook for 1 1/2 to 2 hours at 350°. Increase the heat to 425°, brush over barbecue sauce, and cook for 15 more minutes until caramelized.

Kindness of Babe for graciously accepting my bribe gifts in the spirit in which they were given. The fact the we were soon to be in the vicinity of an Hermes was PUUURE coincidence...XXOO


  1. ribs? I made them last week!!!!

  2. Just found you via Vivian, congratulations on winning the Bonanno's. Your newest follower here, love your blog.

    I'm off to hunt for just one more pair of B's...

    And I think buttering him up is a wonderful idea. Hopefully he'll still remember your kind gesture once you get to New York, you know how short men's attention spans are...or maybe I'm just thinking of my husband. Ha! Have a grand time shopping!

  3. Any Hermes beachtowels to show for your NYC trip!!?

  4. I'm pretty sure I'd forgive just about anything if there were barbeque ribs involved!



  5. You sure do know how to treat your fabulous man. I think you deserve a little pressie......

  6. The way to a man's heart...as they say....
    I'm not above the "food bribe" either. Have to try your version of the ribs. :-) Hope NYC was a blast! XOXO

  7. Those ribs look delish! And who says bribery is a bad thing? ;)

  8. Lucky you that got to spend the weekend in NYC!!! and LUCKY babe who got ribs AND a shirt!

  9. You are so cute!! That Babe is one smart cookie though ;-) My son is gonna love that rib recipe. I'm forwarding it on over to him. xoxo

  10. Alas, I have a gas grill. Guess I'll be purchasing some (gag) instant coffee. Thanks so much for another informational/inspirational post. Immensely enjoy your Hermes pilgrimage where surely a lovely beach towel with your name awaits.


    Anonymous in Boca a.k.a. Suzi from FB