Bridget's Recipe Corner

Sometimes it amazes me how life works. I really had not made anything that 'knocked my socks off' this week so I guess you could say I was scrambling for inspiration or for something to fall in my lap... and it did. Last night I attended a local chamber event. While chatting with one of my favorite chamber members, our conversation turned to food - something that often happens with me. He mentioned he had a rib recipe and I mentioned I needed a recipe for this week's Corner. So, thanks for sharing Frank... you rock! Can't wait to try it myself. Hope you enjoy it too!

Frank’s Baby-Back Ribs

(4-6 lbs of baby-back ribs)

Dry Rub

Mix the following dry-rub ingredients

• ½ cup dark brown sugar
• 2 tsp chili powder
• 1 ¾ tsp seasoned salt
• 1 tsp mustard powder
• 1 tsp paprika
• 1 tsp ground cinnamon
• ½ tsp onion powder
• 1 tsp garlic powder
• 1 tsp ground cumin
• 1 tsp celery salt

Rinse ribs and pat dry.

Gently massage the rub mixture into the ribs, making sure to coat well. Cover and refrigerate for 12 to 24 hours. Reserve 2 Tbsp of dry rub.

Wrap (heavy duty) aluminum foil around ribs to make an air tight seal.

Place in oven at 400 F for 1 ½ hours.

Heat grill to medium heat. Remove ribs from foil and sprinkle with reserve 2 Tbsp dry rub. Place ribs of grill…. cook 5 minutes each side.

Remove ribs from grill and let rest for 5 minutes before serving.

Syrah/Shiraz and Zinfandel can pair nicely with ribs. I might suggest The Mutt's Nuts Shiraz or Spellbound Zinfandel.