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| Just before broiling them |
Wish I had a better photo of these ribs because they were soooo good!
They were slow roasted, then slathered in Hibiscus BBQ Sauce, then broiled until deeply charred.
I have been experimenting with ways to make ribs in the oven. I think I hit the nail on the head with this rub and technique.
Mesquite salt gives them a deep smoky flavor. I used cayenne for heat. And my surprise element is garam masala in the rub.
---Barbara
Baby Back Ribs with Hibiscus BBQ Sauce
Serves 4 generously
3.5 pounds of baby back ribs (1 rack), patted dry
Mesquite salt (about 1T.)
Cayenne pepper
Garam masala spice mix (McCormick's)
Freshly ground black pepper
Hisbiscus BBQ Sauce (or substitute a thick BBQ sauce of your choice)
The day before:
Air dry the ribs by patting them dry, rub them with lots of mesquite salt, then sprinkle with cayenne pepper, black pepper and garam masala, then refrigerate overnight, uncovered.
Around noon the next day:
Preheat the oven to 275 degrees.
Pull out the ribs, and then tightly wrap them, twice in heavy duty aluminum foil.
Place the wrapped rack of ribs on a rimmed cookie sheet in preheated oven, then roast for 4 hours.
Remove from the oven and carefully unwrap without tearing the base of the foil so the juices don't run out.
Slather the top of the rack with BBQ Sauce.
Broil on high...
until darkly crusted but not burnt.
Use a fish spatula or other firm spatula to slip in between the ribs to separate into sections of about three each. The meat will be super soft. Each section should be lifted from underneath to avoid the meat from falling off the bone.
B