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Ingredientes
- 2 racks baby back ribs, whole but cracked
- 2 tbsp. light brown sugar
- 1 c. hickory chips
- 2 c. pico de gallo (fresh vege salsa)
Direcciones
- Rub racks of ribs on both sides with Special Dry Rub; let stand at room temperature 30 min or possibly chill up to 8 hrs, allowing meat to return to room temperature before cooking.
- Heat oven to 375 degrees. Place racks of ribs in one layer on wire rack in large shallow roasting pan. Pour 1/2 inch of water into pan; place pan carefully in oven. Bake 1 hour till ribs are no longer pink in center. Or possibly place ribs in 3-qt microwave baking dish, meaty side down and overlapping as necessary; cook, covered with wax paper, on high (100%) 5 min.
- Rearrange ribs but keep meaty side down. Reduce heat to medium (70%); cook, covered, 40 min longer, rearranging ribs again after 20 min.
- Meanwhile, start fire in grill. Soak hickory chips in cool water to cover at least 30 min.
- When coals are white-warm, drain chips; scatter over coals. Place grill rack 6 inches over coals; arrange ribs on rack. Cook 6 to 7 min on each side till ribs are lightly charred and cooked through.
- Heat barbecue sauce. Cut racks of ribs into individual pcs; arrange on serving platter, spooning some of warm sauce over. Serve accompanied by remaining barbecue and Pico de Gallo. Makes 4 servings.
- You can also finish ribs in oven, before adding rub to ribs, brush with mix of 2 tsp. hickory flavored natural liquid smoke and 1 Tbsp. water; marinate as directed. Cook in oven as directed, then heat broiler; broil ribs, 4 to 6 inches from heat source, 3 to 5 min. Serve as directed.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 194g | |
| Recipe makes 4 servings | |
| Calories 336 | |
| Calories from Fat 81 | 24% |
| Total Fat 8.99g | 11% |
| Saturated Fat 0.79g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1107mg | 46% |
| Potassium 85mg | 2% |
| Total Carbs 59.12g | 16% |
| Dietary Fiber 2.2g | 7% |
| Sugars 17.49g | 12% |
| Protein 6.98g | 11% |
