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Ingredientes
- 2 Tbsp. coarsely grnd black pepper
- 2 Tbsp. seasoning salt
- 2 Tbsp. mild chili pwdr
- 1 1/2 tsp chopped dry garlic
- 1/2 tsp cayenne pepper
- 4 x slabs pork baby back ribs (1 1/2 pounds left whole each) cracked between ribs or possibly
- 6 lb beef ribs
- 3 c. skyline ranch chipotle barbecue sauce see recipe
Direcciones
- Skyline Guest Ranch is located near Telluride in one of the most beautiful settings in southwestern Colorado. The ranch started as a logging camp in the early 1900s. It was purchased in 1968 by Dave and Sherry Farney, who ran a summer mountaineering school there till 1983, when it became a guest ranch. To preserve the property, the Farneys have deeded future development rights to the Nature Conservancy.
- In summer, horseback riding is the major activity at the ranch. Riders learn to establish a relationship with their mounts by studying herd behavior and learning to "think like a horse." During the summer, overnight horseback trips are arranged each week. There are also spring and fall four day pack trips. Skyline caters to families but doesn't have a special children's program.
- During the summer, the dining room is only for ranch guests. During the winter months, however, it is open to the public. The food at Skyline has a well deserved reputation for being interesting and good. Former chef Gary Thut, whose recipes follow, has moved on to open a restaurant in a restored theater in the nearby town of Rico. His place at the Skyline Ranch has been filled by another talented chef, Joe Cobb, who is a specialist in cowboy Dutch oven cooking.
- In a small bowl, combine the pepper, seasoning salt, chili pwdr, garlic, and cayenne. Rub the ribs generously on both sides with this seasoning mix. Place in a single layer of ribs on a wire rack in a shallow roasting pan. Cut the rib racks into 3 to 4 sections if your pan is not large sufficient for the whole slabs. Cover tightly with aluminum foil and place on the middle rack in the oven. Turn on the oven to 250 degrees F and cook the ribs for 3 to 3 1/2 hrs, till tender. Remove the foil during the last 10 min of cooking. At this point the ribs can be refrigerated, wrapped in foil, for up to 24 hrs.
- When ready to finish the ribs, prepare charcoal for grilling, placing the grill rack 6 inches above the coals. When the coals are white warm, brush the ribs on both sides with the barbecue sauce. Arrange the ribs on the warm grill rack. Cover and cook 15 to 20 min, till the ribs are lightly charred and well glazed, turning and basting with the sauce 2 to 3 times. Serve the ribs with additional hot sauce, cole slaw, and Sweet Green Chile Cornbread.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 614g | |
| Recipe makes 4 servings | |
| Calories 1447 | |
| Calories from Fat 934 | 65% |
| Total Fat 103.62g | 130% |
| Saturated Fat 41.56g | 166% |
| Trans Fat 0.0g | |
| Cholesterol 395mg | 132% |
| Sodium 493mg | 21% |
| Potassium 2277mg | 65% |
| Total Carbs 9.26g | 2% |
| Dietary Fiber 4.3g | 14% |
| Sugars 2.98g | 2% |
| Protein 113.58g | 182% |
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