Firecracker Ribs 1

Firecracker Ribs

written by Julie Cohn

Grilling is a big part of the 4th of July, and this deliciously easy recipe will please the crowds at your 4th of July shin-dig.  Slow roasting the ribs in the oven with the rub on it, before grilling, ensures that it will be fall-off-the-bone good, and the flavors in this rub explode with flavor…fireworks in your mouth!

  • 1-2 Racks of Baby Back or Spare Ribs
  • 1 c. Brown Sugar
  • 1 1/2 tsp. Ground Cinnamon
  • 2 tsp Ground Cayenne Pepper
  • 2 tsp. Finely chopped Garlic
  • 2 Tbsp. Grated Fresh Ginger

Wash and pat dry the ribs.  Mix all the ingredients together in a bowl, and rub over the ribs.

 

Place aluminum foil loosely over the ribs and place in the refrigerator for 3-4 hours.  Preheat the oven to 300 degrees.  Remove the ribs from the fridge and place on the counter to warm up for about 15 minutes.

 

When the oven is heated, place the ribs on one of the lower racks. (Do not remove the aluminum foil).     Roast in the oven for about 2 1/2 hours, turning the ribs every 45 minutes to distribute the dry rub on all the meat.   About 15 minutes before taking the ribs out of the oven, preheat the grill to medium heat.  Place the ribs on the grill and cook for about 10-15  minutes on each side, brushing some of the “dry rub sauce” on the ribs as they cook.  Be careful because the flash point of brown sugar is low, so your ribs will burn easily.   Before removing from the grill, cut into a rib and make sure the meat is cooked thoroughly.    Serve immediately.

Don’t feel like grilling?  Check out my insanely popular post for Melt in Your Mouth Crock Pot Ribs, plus don’t forget to make my homemade Three Cheese Macaroni & Cheese to go with dinner!

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