Southern Style Baby Back Ribs
October 20, 2011 Leave a comment

Our Southern Style Baby Back Ribs are infused with flavor from a spicy sweet rub containing brown sugar, cayenne pepper and a blend of two paprikas.
PREP: 5 minutes + 2 – 24 hours to marinate
COOK: 2 1/2 hours
INGREDIENTS
- 2 racks baby back ribs (4 pounds total) or pork spareribs
- Kosher salt and freshly ground black pepper
- 2 teaspoons Hungarian paprika
- 1/2 teaspoon Spanish paprika
- 1 teaspoon dried sage
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper, 90 heat unit (if available)
- 2 tablespoons dark brown sugar
- 1 cup favorite barbecue sauce
- 2 limes, cut into wedges (optional)
DIRECTIONS
- Sprinkle the ribs generously with salt and pepper. In a small bowl, combine the Hungarian and Spanish paprika, sage, cinnamon, cumin, cayenne, and brown sugar. Rub the mixture into the meat and place in a resealable plastic bag in the refrigerator for at least two hours, but overnight if possible.
- Temper meat at room temperature for 30 minutes prior to cooking.
- Preheat oven to 300°F. Line a baking sheet with foil. Place ribs on baking sheet and roast for 2 to 2 1/2 hours, turning every half hour to cook evenly. If using spareribs, cook an additional half hour. Serve with barbecue sauce and lime wedges on the side, if desired.
TIPS: Serve ribs with a cole slaw or potato salad, slow-cooked baked bean medley and Texas toast for a true Southern meal.
YIELDS: 4 servings
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