Recipe by Karen From Colorado
These ribs are wonderful for your next back yard barbecue. You can pre-cook these by removing them from the foil packets, place them on a platter, cover them and refrigerate until ready to complete grilling. (up to overnight).
- 2 tablespoons paprika
- 1 tablespoon brown sugar
- 2 teaspoons salt
- 2 teaspoons chili powder
- 1 1⁄2 teaspoons fresh coarse ground black pepper
- 1 teaspoon cumin
- 1⁄4 teaspoon cayenne pepper
- 4 racks of baby-back pork ribs (about 1 lb each)
- heavy-duty aluminum foil
- 6 ice cubes
Directions See How It's Made
- Combine paprika, brown sugar, salt, chili powder, black pepper, cumin, and cayenne in a small bowl.
- Pat ribs dry with paper towels.
- Rub spice mixture all over ribs.
- Place 2 rib racks side by side on a double layer of foil; place 3 ice cubes under the sides and seal foil around the ribs well.
- Repeat with the next two racks of ribs.
- Place foil packets on grill rack; cover and cook for 1 hour, carefully turning once with tongs after half an hour.
- When ribs are done, cut an X in the top of the packets to allow steam to escape; pull foil back exposing the ribs.
- Remove the ribs and place directly on the grill rack; cover and grill 7 to 10 minutes or until browned, turning once.
- Brush ribs with barbecue sauce and cook 7 to 10 minutes longer, brushing with more sauce and turning often.
- Cut ribs into 1-rib portions.