Prep 15 mins
Cook 25 mins
Menu description - "Hang Off The Plate Ribs® A colossal portion of fork-tender premium baby back ribs. Slow-cooked for hours and seasoned with our secret spices. They’ve got attitude!" recipelink.com (Adapted from source: BBQ USA: 425 Fiery Recipes from All Across America by Steven Raichlen)
- 2 tablespoons paprika
- 1 tablespoon black pepper
- 1 tablespoon dark brown sugar
- 1 1⁄2 teaspoons salt
- 1 1⁄2 teaspoons celery salt
- 1 teaspoon garlic powder
- 1 teaspoon dry mustard
- 1 teaspoon cumin
- 1⁄4 teaspoon cayenne pepper
- 1 pinch onion powder
- 1 rack baby back ribs
- barbecue sauce (Stubb's Mopin Sauce BBQ Baste)
- Mix all dry ingredients in a bowl.
- Rub 2/3 of the mixture onto front and back of ribs.
- Lightly brush on barbecue sauce.
- Sprinkle remaining Rub onto top of ribs after grilling.
I hate to tell you this but this is NOT how Ruby Tuesday makes their ribs. They do season the ribs, similarly as in this recipe, but then they place a rack in a bottom of a big enough pan to fit the ribs. Pour a mixture of water and liquid smoke in the bottom of the pan just below the rack. Add ribs on top of the rack (and you can stack them as deep as you like. It doesn't affect the taste of any of the ribs at all). Place a couple of sheets of foil on the pan and secure it and cook low and slow. When almost fall of the bone tender take out of the oven and let cool. When cool, wrap in plastic and place in the fridge until ready to use. When ready, take out of the fridge and place directly onto either an indoor or outdoor grill. Heat through while constantly slathering the ribs with your favorite BBQ sauce. When glazed over they are ready to serve. But, and I cannot emphasis this enough, the par-baking of the ribs is the MOST important step to succulent, fall off the bone ribs. Same holds true for Ruby Tuesday Hot Wings. I should know. I used to work for Ruby Tuesday as an Asst. Manager. THIS is how they do it.