It’s the last hurrah of summer so why not go out with some hot, fall of the bone pork ribs. And I mean HOT! These baby-backs were part of our Labor Day BBQ and needless to say they were a big hit. This spicy rub will cover two large racks of pork ribs.
Preheat oven to 450. In the meantime combine your dry ingredients for the rub.
1 tbsp. dried rosemary
1 tbsp. dried parsley
1 tbsp. cayenne pepper
1 tbsp. turmeric
1/2 tbsp. garlic salt
1/2 tbsp. cinnamon
1/2 tbsp. dried thyme
1/2 tbsp. cumin
Lay two racks of ribs on a rimmed cookie sheet and begin rubbing the seasonings into the meat. Really massage it in there. Cook in oven for 1 hour. If the ribs start looking a little dry as they’re cooking, pour a cup or two of apple juice or white grape juice down onto them. Preheat your grill. Remove ribs from oven and transfer to grill. Give them just about 10 minutes on the grill (5 minutes per side). Cut the ribs into pieces and serve with sweet potato fries, cool cucumber salad, or sweet and tangy cold slaw.
*I’m sure you could guess that pork is high in protein, but it’s also high in thiamin (which promotes brain function), vitamin B12, and zinc. I kept it a little healthier by not drenching it in BBQ sauce (which are notorious for being high in sugar). I’m obviously not a vegetarian, but I am definitely not a big meat eater either. So even though I do eat meat, my family and I limit our meat consumption to just 2-3 times a week as opposed to the average American diet of meat 2-3 times a day! All things in moderation
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