ShutupEAT Death By BBQ Ribs

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“Forget the dozen roses and bring me some RIBS!!” Nothing says summer like BBQ’d ribs… but then again, we make ribs year round because they are just damn good. They are super easy to whip up for a dinner party or during meal prep. They take a bit of prep time but if you’re chilling around your house, don’t be lazy, make some damn ribs!

 

Ingredients I Used

For The Rub:

3 tbsp Chili Powder (Mexican chili powder, I say this because in the UK chili powder refers to straight up cheyenne)

2 tbsp garlic powder

2 tbsp cumin

1 tbsp oregano

1 tsp cheyenne pepper (or more if you like some heat)

zest from one orange

1/4 cup of brown sugar (or brown sugar splenda or coconut sugar, you pick your poison. You can use less if your bbq sauce is quite sweet already)

2 tsp salt

fresh ground pepper

The Rest Of The Stuff:

1 Rack Of Pork Ribs

(*Fun Fact: A pig side has 15 to 16 ribs (depending on the breed), but usually two or three are left on the shoulder when it is separated from the loin. So, a rack of back ribs contains a minimum of eight ribs, some may be trimmed if damaged, but can include up to 13 ribs, depending on how it has been prepared by the butcher.

1 cup BBQ Sauce of your choice (I buy a local to Utah BBQ sauce that I love. Its spicy and garlicy)

1 tbsp molasses (I use blackstrap)

*fresh thyme sprig if you have it. I just put it on top while the ribs are baking for extra deliciousness

 

For Those Tracking Diet 

Serving size 3 ribs

Protein: 27g

Fat: 27g

Carbs: 15g

Total Calories: 420

 

This Is How I Made It

preheat your oven to 225 degrees

Mix all of the dry rub ingredients together, then add the orange zest

Place the rack of ribs on a cookie sheet (use metal not glass for baking)

Rub the ribs with the dry rub, top, bottom, inside, outside.. get in there. Its okay if you don’t use all the rub, you can save it for later.

Brush the bbq sauce on the ribs, inside, outside, top and bottom you know the drill.

gently over the ribs with tin foil, I don’t cover tightly, you want the air to be able to come in.

Cook on the low temp for 3 and 1/2 hours.

Take the ribs out, they should be almost falling off the bone tender. If they aren’t, they may need more time so pop them back in for another 30-40 minutes. Once they are ready, Throw them on the BBQ on medium heat for 4 minutes or less on each side just to caramalize the fat, yum!

If you don’t have a BBQ you can also broil the ribs in the oven for 3-4 minutes on each side.

*I serve ribs with anything really, veggie hash, sautéed brussels sprouts, sweet potatoes, a baked potato, salad… no one will care, just pass the ribs please.

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