The first time I made this - I didn't have enough paprika on hand, and substituted some combo of cumin and chili pepper. Geez! Wish I'd written that down. In spite of having just eaten when they were finally ready, my husband and his friend DEVOURED them - and my husband swears that they're the best he's ever had. (and he doesn't drink, so it wasn't the "liquor talkin' "!) Served with Kentucky Bourbon Baked Beans, Potato Salad, Sweet Cole Slaw, and Corn on the Cob.
John Wills's Baby Back Ribs
This is a Memphis in May World Championship Barbecue Cooking Contest-winning recipe.
Yield: makes 3 to 4 servings
- 2 slabs baby back ribs (about 4 pounds)
- 3 tablespoons Dry Spices
- 1 cup Basting Sauce
- 1 cup Sweet Sauce
- Place ribs in a large, shallow pan. Rub Dry Spices all over ribs. Cover and chill 3 hours.
- Prepare a hot fire by piling charcoal on 1 side of grill, leaving other side empty. (For gas grills, light only 1 side.) Arrange ribs over unlit side.
- Grill, covered with grill lid, 2 hours, basting sparingly with Basting Sauce (about every 30 minutes) and turning ribs occasionally. Brush ribs with Sweet Sauce the last 30 minutes.
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John Wills's Baby Back Ribs Recipe at a Glance
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