I found this recipe back in the May 2001 issue of Southern Living Magazine. Ripped out the pages that went with the recipe and made them on several occasions over the years.
Two years ago I mistakenly dumped the recipe in the trash while I was de-contaminating “my study”.
MM has his own.
I really get in a dither about cleaning out things and throwing stuff away. I used to be a semi-hardcore packrat. Now, I am The Trash Queen! Seems an even worse affliction when we are on the road and I don’t have my 39-gallon trash can. I don’t think the one in our RV even holds 3 gallons. That just means that MM is taking out the trash (or me when he is in a tiff about how much trash I “create”) at least twice a day.
And speaking of trash, I’ve been amazed. And a bit disheartened on this trip from the Mid-West to the Southwest. When we went to the Northeast last year, a.k.a. Schenectady, NY to Pittsburgh and points inbetween here and there – recycling was HUGE! They even handed you recycle bags when you checked in at the campgrounds – although I always had to go back for more. Remember, The Queen of Trash. That’s me.
However, on this trip to the Mid-West and Southwest, not ONE place has any accommodations for recycling. Not one! From Wichita, KS to Minneapolis, MN – all over the states of Minnesota, Wisconsin, back through Minnesota, over to South Dakota, Montana, Wyoming and Colorado.
Now, I’m not a big tree hugger, but I do like trees and think our environment is important. I think recycling is important and saving our landfills for biodegradables is important. But, come on! How many states are not with the program? Disturbing, actually.
OK, where was I. Oh yes! RIBS!!! Let’s “dispose” of some ribs!
So, here’s the recipe. I followed it exactly the first time and they were so good that I follow the recipe exactly every time.
I’m so excited that I found this and can share with you, but I’m also posting this so I never lose it again. I don’t have any pics, yet. But when I do I will post for you. Meanwhile, you’ll just have to settle for a few more “On The Road” pics.
Baby Loin Back Ribs
Southern Living Magazine
Prep Time: 20 minutes
Cook Time: 2 hours 30 minutes
Chill: 3 hours
Yield: 3 to 4 servings
2 slabs baby loin 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 evenly over ribs. Cover and chill 3 hours.
Prepare a hot fire by piling charcoal or lava rocks on one side of grill, leaving other side empty. (For gas grill, light only one side.) Place food rack on grill. Arrange ribs over unlit side.
Grill ribs, covered with grill lid, over medium heat (300° to 350°) for 2 to 2 1/2 hours, basting every 30 minutes with Basting Sauce and turning occasionally. Brush ribs with Sweet Sauce the last 30 minutes.
Yield: 6 1/2 tablespoons
3 tablespoons paprika
2 teaspoons seasoned salt
2 teaspoons garlic powder
2 teaspoons ground black pepper
1 teaspoon dry mustard
1 teaspoon ground oregano
1 teaspoon ground red pepper
1/2 teaspoon chili powder
Combine all ingredients in a small bowl.
Yield: 4 1/2 cups
1/4 cup firmly packed brown sugar
1 1/2 tablespoons Dry Spices
2 cups red wine vinegar
2 cups water
1/4 cup Worcestershire sauce
1/2 teaspoon hot sauce
1 small bay leaf
Stir together all ingredients; cover and let stand 8 hours. Remove bay leaf.
Yield: 1 quart
1 cup ketchup
1 cup red wine vinegar
1 (8-ounce) can tomato sauce
1/2 cup spicy honey mustard
1/2 cup Worcestershire sauce
1/4 cup butter or margarine
2 tablespoons brown sugar
2 tablespoons hot sauce
1 tablespoon seasoned salt
1 tablespoon paprika
1 tablespoon lemon juice
1 1/2 teaspoons garlic powder
1/8 teaspoon chili powder
1/8 teaspoon ground red pepper
1/8 teaspoon ground black pepper
Bring all ingredients to a boil in a Dutch oven. Reduce heat, and simmer sauce, stirring occasionally, 30 minutes.
So, this may LOOK like a lot of work and ingredients, but it is not so bad. And, when you taste the results you are going to be soooooooooooo happy!
Now, for some non-food related pics . . .
And I HIGHLY recommend Yampa River State Park in northwestern Colorado. Great camp host and hostess and beautiful river at your back door. $20 a night ($26 if you don’t have an annual pass).