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Barbecued Babyback Ribs Ingredients

2 racks baby back ribs (approximately 2 1/2 pounds)
1 cup Red Mud Barbecue Sauce
salt and pepper to taste
1/4 cup fresh cilantro

Preheat the oven to 375 F. Rub the ribs, especially on the meaty side, with half of the sauce. Lay the rib pieces meat side down in a baking dish. The pieces can be cut and overlapped slightly if neccessary. Cover the dish tightly with aluminum foil and bake until the meat begins to pull away from the ends of the bones and the ribs begin to get tender - about 1 hour. You can bake the ribs the day before and keep them refrigerated, but bring refrigerated ribs to room temperature for about an hour before you grill them.

When ready to cook preheat an outdoor grill to medium-high heat. Grill the ribs, brushing them with a little of the remaining Red Mud BBQ Sauce, until they're crispy and well heated in about 10 minutes. Move the ribs around as they grill so they don't burn. Let the ribs rest for 5 to 10 minutes before cutting them into 1 or 2-bone pieces. Serve the rest of the sauce for dipping or brush it over the ribs and top with fresh cilantro.

Serves 4 adults. Serve with a glass of Cabernet Sauvignon from Llano Estacado Winery.

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