Spice-Rubbed Baby Back Ribs

The healthiest way to cook ribs (both meaty spareribs and smaller, leaner baby backs) is to grill or roast them on a rack rather than bake them in a pan.  As the meat cooks, the fat drips off instead of pooling around and saturating the meat.  Also, cook the ribs long enough so that the fat melts away and the flesh becomes tender—and even more delicious!!

Spice-Rubbed Baby Back Ribs Recipe

Spice-Rubbed Baby Back Ribs

1 ¼ tsp. salt

1 tsp. chili powder

1 tsp. light brown sugar

¾ tsp. ground coriander

¾ tsp. ground cumin

½ tsp. freshly ground black pepper

1 rack baby back ribs (2 lb.) cut between ribs into 4 large pieces

1 small lime, halved

 

In a small bowl, stir the first 7 ingredients.  Place ribs in a large baking dish.  Rub the ribs all over the cut sides of the lime, and then rub with the spice mixture.   Cover with plastic wrap and refrigerate about 30 minutes before cooking.

If grilling the ribs, preheat the grill or grill pan over medium.  Grill the ribs, turning occasionally, until browned and tender when pierced with a form, 20 to 30 minutes.

If baking, preheat the oven to 300 F.  Place the ribs on a rack set inside a rimmed baking sheet, meatier side up.  Cover loosely with foil and roast until tender when pierced with foil, about 50 minutes.  Preheat the broiler; broil until browned, 5 to 10 minutes.

Let the ribs rest about 5 minutes.  Cut between the bones into individual ribs.          4 servings

 

 

**SKINNY BARBECUE SAUCE**

1/3  cup cider vinegar  *  1/3 cup ketchup  *  ¼ cup plus 1 Tbsp. applesauce  *  1 Tbsp. Dijon mustard  *  1 large clove garlic, minced   *  ¾ tsp. freshly ground black pepper  *  ½ tsp. Worcestershire sauce  *  ¼ tsp. chili powder .  

In a bowl, whisk all ingredients.   Makes about 1 cup.

  

(Recipe for Spice-Rubbed Baby Back Ribs, EveryDay with Rachael Ray, July 2015)