Ribs are a fan favorite with the kids, especially the boys. I make them at least once when they visit in the summer. This year I am going to use this recipe. I found it in the latest Penzey's catalog courtesy of Shari Meininger in Ong, Nebraska.
1/4 C. sugar
2 tbsp. kosher salt
1 1/2 tsp. paprika
3/4 tsp. ground cumin
1/4 tsp. whole celery seed
3/4 tsp. Barbecue of the Americas
3/4 tsp. chili powder
1/4 tsp. freshly ground black pepper
3 racks baby back pork ribs
3 cans of regular beer
Combine all of the rib rub ingredients and mix well.
Early in the day, remove the membrane from the back of the ribs. Rinse and pat dry. Rub the rib rub generously into the ribx, about 3 tsp. per rack.
Place on a jelly roll pan, cover with plastic wrap and refrigerate approximately 4 hours.
Grill or broil the ribs on both sides--a little black will not hurt. Preheat oven to 250 degrees. While the ribs are browning, for each rack of ribs, tear off 2 sheets of heavy duty wide aluminum foil, 12 inches longer than the rack of ribs. Place one rack of ribs on top of two sheets of the foil. Bring together the sides of the foil and seal one end tightly. Pour one can of beer int oeach packet of ribs and close tightly. Do this with each rack of ribs. Place the packets on the jelly roll pan. Bake at 250 degrees in the oven or grill over low heat for 4-6 hours depending on the doneness you prefer. Open each packet carefully. Discard the liquid in the foil packets. Serve with your favorite sauce. **Don't forget...Chris' really yummy BBQ sauce is out on this blog.**
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