Photo Credit: Katie Workman
Ultimate Spice-Rubbed Grilled Ribs
Katie WorkmanThese are dry-rubbed ribs, with lots of flavor and a bit of kick from the assortments of spices. If you can let them sit in the fridge with the rub on them, they will really absorb the seasonings well. These aren’t the saucy ribs some of us are used to, but they are no less flavorful. The fact that there is not a molasses- or honey- or brown sugar-drenched sauce coating them makes them great for cooking all the way through on an outdoor grill, since the reason most barbecued foods tend to char is due to the high sugar content in the sauce.
If you want to add an extra layer of sauciness, go right ahead. Just baste them once or twice with either homemade or store-bought sauce during the last 20 minutes cooking (saucing them up too early may cause the cause to burn.)
Serve these with potato salad or a baked potato, corn muffins, and some simply sautéed greens, put out a big bowl for the polished-off ribs.
Get the recipe: Ultimate Spice-Rubbed Grilled Ribs
Sticky Apricot Indoor Barbecued Ribs
Katie WorkmanThese ribs have a wonderful complex, sticky sauce that makes them the kind of food you shouldn’t eat on a first date, unless you want to see what the other person is really made of. Cooking them in an oven allows you to avoid the flare-ups that are so difficult to avoid when a drippy sauce comes in contact with live fire. The apricot preserves bring on the tangy sweetness, the spices provide savory notes, and the ketchup, onions, and garlic hit all of the right notes of classic bbq sauce. Extra sauce can also be used on chicken or pork chops.
Mashed potatoes let the extra sauce that you pass at the table have something nice to meet up with on the plate. You can make the sauce up to a week ahead of time, and store it in a jar or container in the fridge.
Get the recipe: Sticky Apricot Indoor Barbecued Ribs