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BBQ Baby Back Ribs with Spicy Girls’ Dry Rub and Mop Sauce recipe

BBQ Baby Back Ribs with Spicy Girls' Dry Rub and Mop Sauce.

These ribs have double the flavor witha dry rub and then a great doctored sauce. Serve with fresh slicedtomatoes, grilled potatoes and sliced icy cold watermelon.

Recipe: BBQ Baby Back Ribswith
Spicy Girls’ Dry Rub and Mop Sauce

3 racks pork baby back ribs, 1 1/2 poundseach
3 cups hickory or apple wood chips
vegetable oil, for brushingSpicy Girls’ Dry Rub:1/4 cup kosher salt
2 tablespoons coarsely ground black pepper
1 tablespoon ground coriander
3 tablespoons ground cumin
2 tablespoons paprika
2 tablespoons dried thyme
2 tablespoons chili powder
1/4 cup dark brown sugar, packedHickory Barbecue Mop Sauce:2 cups hickory barbecue sauce, store bought
1 tablespoon liquid smoke
2 tablespoons maple syrup
2 tablespoons dark molasses

  • To make Spicy Girls’ Dry Rub: Inmedium bowl combine all ingredients for the rub and stir wellto blend. Place ribs flat in a non-reactive roasting pan. Using3/4 cup of the rub, sprinkle over both sides of each rack andrub in lightly. Set aside.
  • Soak wood chips in cold water to coverfor at least 30 minutes.
  • Set up grill for indirect cooking. Preparea medium fire in a charcoal grill or preheat one side of a gasor electric grill on medium. Drain chips and sprinkle half overthe coals or place half in the grill’s smoker box. Placea disposable foil pan under the grate to catch drippings.
  • Brush grill grate with vegetable oil.Arrange ribs, meaty-side down, on the side of the grill withouthot coals. Cover the grill and smoke-cook the ribs for 45 minutes.Turn ribs and add remaining wood chips. Cover and grill for another45 minutes.
  • While ribs are grill-smoking, make HickoryBarbecue Mop Sauce. Combine store-bought hickory barbecue sauce,liquid smoke, maple syrup and molasses in a bowl. Stir well tocombine.
  • When the ribs have cooked for a totalof 11/2 hours, brush the ribs generously with the mop sauce.Using long-handled tongs, slide the ribs onto the grate directlyover the hot coals. Grill, uncovered, 5 minutes. Turn the ribsover, baste again, and grill another 5 minutes.
  • Cut between the bones, slicing the racksinto individual ribs. Serve immediately.

    Makes 6 to 8 servings.

    Nutritional Information Per Serving (1/6of recipe): Calories: 830 calories; Protein: 43 grams; Fat: 65grams; Sodium: 1120 milligrams; Cholesterol: 205 milligrams;Saturated Fat: 23 grams; Carbohydrates: 17 grams; Fiber: 3 grams

    Recipe and photograph provided courtesyof Pork, Be Inspired®.

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