If you love ribs as much as I do, just pick a state and dive in. Whether it’s from Memphis, North Carolina, Kansas City or Texas, you’re going to find a rib that’s just right for your taste! In my opinion, the best ribs start with the culinary magic dust called the Dry Rub. Not overpowering, just a light coat.
Generally, whatever sticks to the slab should give you just the right amount of flavor. You want a nice balance of sweet, spicy, hot and salty. This Sweet Heat Baby Back Rib recipe starts with a wonderful combination of smoked paprika, chili powder, dry mustard, garlic powder, ground ginger and of course the king and queen of seasonings, salt and pepper. Once you nail the rub, it’s on to the barbecue sauce. Just keep in mind that most barbecue sauces have a hefty measure of brown sugar or honey which can burn, so save it for the last 10-15 minutes of cooking time, and then just lightly coat it on the slab again at the end of the cooking process. You want the flavor of the rub to come through. Slow and low is going to be your best cooking method. It’s the only way to keep those juices moistening the meat.
If you’re looking for a good basic rub that you can make ahead, keep in a jar in the pantry and slap onto a meaty of slab of pork or beef ribs, this might a good one to consider! So go ahead scrape off the grates, rub some ribs, mop on the sauce and then reap the rewards of a great summertime meal!
| Servings |
- 2 teaspoons smoked paprika
- 2 teaspoons chili powder
- 2 teaspoons dry mustard
- 1 teaspoon garlic powder
- 1 teaspoon ground ginger
- 4 teaspoons salt
- 2 teaspoons pepper
- 2 slabs baby back ribs (3 pounds each)
- 1 can cherry cola soft drink (12 ounces)
- 1 can tomato sauce (15 ounces)
- 1/3 cup light brown sugar
- 1 tablespoon Dijon mustard
- 2 teaspoons chili garlic sauce
Ingredients For the Dry Rub:
For the Ribs:
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- Preheat oven to 350 degrees. In a bowl, combine the paprika, chili powder, dry mustard, garlic powder, ginger, 4 teaspoons salt, and 2 teaspoons pepper, mixing well. Sprinkle 2 tablespoons of rub over ribs, dividing evenly. Place ribs on a rimmed baking sheet; wrap tightly with aluminum foil. Bake or grill until tender, 2 to 2 1/2 hours. Remove foil; rest 30 minutes. In a medium saucepot, combine the cherry cola, tomato sauce, brown sugar, Dijon mustard, chili-garlic sauce, and 1 tablespoon of the spice mixture. Bring to a boil over high heat. Reduce heat and simmer, stirring occasionally, until reduced to 2 cups, 25 to 30 minutes. Heat grill to medium. Grill ribs, basting with 1 cup of the cherry cola sauce and turning frequently, until lightly charred and lacquered, 10 to 15 minutes. Transfer to a platter and serve with remaining cherry cola sauce.
