Recipe: Krystal Keith’s Baby Back Ribs

Recipe: Krystal Keith’s Baby Back Ribs

Krystal Keith - Baby Back Ribs - CountryMusicIsLove

Summer is the perfect time for barbecue and nothing says barbecue like baby back ribs.

Show Dog-Universal’s Krystal Keith, who launched her very own recipe blog, The Banyard Bistro, last month, recently shared a recipe for baby back ribs that is “the best combination of smoky and sweet with a tinge of spice.”

Unlike other rib recipes, this one isn’t the “low and slow watch-all-day ribs” kind – it’s ready in just over an hour.

Check out the recipe for Krystal’s Baby Back Ribs below:

Krystal Keith’s Baby Back Ribs

2 Tbsp granulated garlic
1/4 cup chilli powder
2 cups brown sugar
2 Tbsp ancho chili powder
2 Tbsp black pepper
3 Tbsp salt
Extra virgin olive oil
3 racks of pork baby back ribs

Cut to separate ribs. Boil ribs in a stock pot or dutch oven for 15 minutes, remove from boiling water and put in a bowl or baking dish to cool (You may have to do a couple batches). In a bowl mix the following ingredients well: garlic, chili powder, brown sugar, ancho chili powder, pepper and salt.
Once the ribs have cooled well enough to handle, drizzle olive oil over the ribs and rub the oil into each rib. Once ribs have been rubbed in oil, you can sprinkle the rub over each rib ensuring that the rub is covering at least the meaty part really well. (You can figure out your own system here, sometimes I dip the rib into the rub and then spread it with my hands and other times I sprinkle the rub over the enture dish ensuring that I coat each rib well).
Lay in a baking dish meaty part up making sure that there is only 1 layer of ribs, so that ribs are not covering one another. Cover dish with foil and bake at 375 degrees for 20 minutes, uncover and bake an additional 20 minutes. These ribs are so full of flavor that BBQ isn’t needed, but have it on hand for those sauce lovers. Bonus…you can use this rub with chicken too!

Be sure to check out more of Krystal Keith’s recipes at The Backyard Bistro.