Thank you Annie Honrath for sending in this recipe and becoming the most recent inductee of our Alluvial Farms Hall of recipe Fame. Your Alluvial Farms hoodie is in the mail. Thanks Molly Benjamin for introducing Annie to Alluvial Farms pork with what sounds like an amazing pozole. We look forward to a pozole entry to the Hall of Fame soon...See below for photo and recipe.
Annie wrote in: "Thanks Alluvial Farms! I made the baby back ribs tonight. They were amazing! I used this recipe and they came out perfectly tender, and the meat was incredibly flavorful. I forgot to take a pic before we ate the other 2/3 of the ribs, but you get the idea."
- Preheat a gas grill for high heat, or arrange charcoal briquettes on one side of the barbeque. Lightly oil the grate.
- In a small jar, combine 1 tablespoon each of cumin, chili powder, paprika, salt, and pepper (or your favorite spice mix). Close the lid, and shake to mix.
- Trim the membrane sheath from the back of each rack. Run a small, sharp knife between the membrane and each rib, and snip off the membrane as much as possible. Sprinkle as much of the rub onto both sides of the ribs as desired. To prevent the ribs from becoming too dark and spicy, do not thoroughly rub the spices into the ribs. Store the unused portion of the spice mix for future use.
- Place aluminum foil on lower rack to capture drippings and prevent flare-ups. Lay the ribs on the top rack of the grill (away from the coals, if you're using briquettes). Reduce gas heat to low, close lid, and leave undisturbed for 1 hour. Do not lift the lid at all.
- Brush ribs with barbecue sauce, and grill an additional 5 minutes. Serve ribs as whole rack, or cut between each rib bone and pile individually on a platter.