Prize Winning Baby Back Ribs

Gluten Free
Dairy Free
Low Fod Map
Health score
11%
Prize Winning Baby Back Ribs
95 min.
6
413kcal

Suggestions


Get ready to impress your family and friends with these Prize Winning Baby Back Ribs! Perfectly tender and bursting with flavor, this gluten-free, dairy-free, and low FODMAP recipe is a must-try for any barbecue lover. Whether you're hosting a summer cookout or simply craving a delicious meal, these ribs are sure to steal the show.

With a cooking time of just 95 minutes, you can easily whip up this mouthwatering dish for lunch or dinner. The combination of chili powder, ground cumin, and paprika creates a tantalizing spice rub that enhances the natural flavors of the pork, while the barbecue sauce adds a sweet and tangy finish that will have everyone coming back for seconds.

Not only are these ribs a crowd-pleaser, but they also cater to various dietary needs, making them a versatile choice for any gathering. The recipe serves six, making it ideal for family meals or small get-togethers. Plus, with a caloric breakdown that balances protein, fat, and carbs, you can enjoy this indulgent dish without the guilt.

So fire up the grill, gather your ingredients, and get ready to savor the taste of award-winning ribs that will leave your taste buds dancing. Trust us, once you try this recipe, it will become a staple in your cooking repertoire!

Ingredients

  • pounds baby back ribs 
  • cup barbecue sauce 
  • tablespoon chili powder 
  • tablespoon ground cumin 
  • tablespoon paprika 
  • servings salt and pepper to taste

Equipment

  • knife
  • grill
  • aluminum foil

Directions

  1. Preheat a gas grill for high heat, or arrange charcoal briquettes on one side of the barbeque. Lightly oil the grate.
  2. In a small jar, combine cumin, chili powder, paprika, salt, and pepper. Close the lid, and shake to mix.
  3. 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.
  4. 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.
  5. Place aluminum foil on lower rack to capture drippings and prevent flare-ups.
  6. 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.
  7. Brush ribs with barbecue sauce, and grill an additional 5 minutes.
  8. Serve ribs as whole rack, or cut between each rib bone and pile individually on a platter.

Nutrition Facts

Calories413kcal
Protein27.13%
Fat52.46%
Carbs20.41%

Properties

Glycemic Index
3.33
Glycemic Load
0.05
Inflammation Score
-7
Nutrition Score
18.140869512506%

Nutrients percent of daily need

Calories:412.84kcal
20.64%
Fat:24.2g
37.23%
Saturated Fat:8.36g
52.23%
Carbohydrates:21.18g
7.06%
Net Carbohydrates:19.78g
7.19%
Sugar:16.06g
17.85%
Cholesterol:98.59mg
32.86%
Sodium:833.4mg
36.23%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:28.16g
56.32%
Selenium:44.88µg
64.12%
Vitamin B3:10.28mg
51.42%
Vitamin B1:0.68mg
45.16%
Vitamin B6:0.7mg
34.8%
Vitamin B2:0.49mg
28.98%
Zinc:3.87mg
25.78%
Phosphorus:242.22mg
24.22%
Vitamin A:1120.87IU
22.42%
Potassium:534.02mg
15.26%
Iron:2.53mg
14.08%
Vitamin B12:0.8µg
13.34%
Vitamin B5:1.29mg
12.88%
Vitamin E:1.61mg
10.7%
Vitamin D:1.57µg
10.48%
Copper:0.19mg
9.74%
Magnesium:36.79mg
9.2%
Calcium:76.53mg
7.65%
Manganese:0.15mg
7.33%
Fiber:1.41g
5.62%
Vitamin K:3.26µg
3.1%
Source:Allrecipes