If you are on Pinterest or read any other food blogs, you know that everyone is on a pumpkin and apple kick in celebration of fall. While we’ve finally had our first couple of cooler days, I am just not ready to hop on the fall flavor bandwagon. I’m not ready to let go of summer yet. Sure, fall is lovely. I love watching football and of course all the yummy snacks that accompany a game. I can’t deny that changing leaves, cozy sweaters and hot coffee make me happy. I simply get hung up on the fact that winter follows fall. I promise that I will eventually come around and share some wonderful fall recipes but until then let me savor the fleeting days of warm weather ok?
So instead of pumpkin and apple inspired dishes I’m giving you another grilling recipe. We typically grill year round. I love the ease of throwing something on the grill and serving it with a couple of simple sides. To me, grilling is one of the easiest dinner options and is my go to method of cooking when entertaining. It’s just so easy! Or maybe it’s the fact that Currey does the work so it just makes my life easier.
Every week when I head to the grocery store I have a list of ingredients that I need for the following week’s meals. I’ve found that I must have a list or I spend too much money and end up with a cart full of ingredients that don’t actually make a meal. Seriously, without a list I can rationalize all sorts of random junk and then eat sugar cereal all week for dinner because I can’t create an actual dinner. But sometimes I find some ingredient that strikes me and I can easily work it into my weekly plan. A few weeks ago when I went to the store ribs were on sale. Like a crazy, couldn’t pass it up sale. I was able to get a rack of ribs for less than a single steak so I decided it was worth altering my plan. And let’s me honest, I may have bought 2-3 racks of ribs.
I had several recipes that I had seen on Pinterest but I was more interested in trying a new cooking method. We’ve had grilled ribs and crock-pot ribs but we’d never had oven roasted ribs. Currey is the king of spice rubs so he created a delicious blend for these ribs. We finished ours on the grill but they could simply just be roasted in the oven. Again, these are great for entertaining because they can cook while you finish prepping for your guests. What’s your favorite way to cook ribs?
ingredients
¾ Cup brown sugar
2 Tbsp Ancho chili powder
1 tsp paprika
1.5 tsp garlic powder
1 Tbsp salt
¼ tsp cayenne pepper
1 tsp coriander
½ tsp black pepper
¼ tsp cumin
2 racks of ribs
instructions
- Heat oven to 200. Combine spices in a small bowl and stir until all spices are incorporated.
- Cut racks of ribs in half, for easier handling. Place each half rack on a large piece of foil. Generously spinkle spice rub on all sides of the ribs then pat the spice mixture into a thin layer on the ribs.
- Place ribs meat side down on the piece of foil and wrap up to make a sealed foil pouch. Individually wrap each half rack of ribs in a foil packet.
- Place packet of ribs on baking sheets (I needed 2 baking sheets for the 4 packets of ribs) and put them in the oven.
- Cook at 200 for 4 hours then drop the temp to 175. Cook for an additional 2 hours or until the meat easily pulls away from the bone.
- Ribs can also be seared on the grill for 3-4 minutes to create a crust with the seasoning.
- Serve with barbeque sauce if desired.
Recipe adapted from Smitten Kitchen