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