MIlwaukee Journal 6/16/02


Try this simple Scandinavian-inspired rub from the National Pork Producers Council. The mix of herbs enhances the succulent flavor of the pork and eliminates the need for a sauce. 

Fennel-Pepper Pork Back Ribs
2 tablespoons black peppercorns
1 tablespoon fennel seed 
1 tablespoon dried sage 
1 teaspoon salt
1 slab pork back ribs (about 1 1/2 to 2 pounds)

In a blender container or spice grinder, blend pepper, fennel, sage and salt. Rub about 2 tablespoons of the spice mixture, or to taste, over the surface of ribs. Store any remaining rub in a tightly covered jar. Prepare banked fire in covered kettle-style grill. Grill over indirect heat, turning a couple of times, for about 2 hours, or until the meat is very tender. Makes 2 servings.

For those who like both a rub and a saucy rib, here's a classic courtesy of Weber-Stephen Products Co. that is sure to please just about everyone.

Kansas City Ribs
4 slabs pork back ribs, well-trimmed of fat and silver skin removed from the back side
1 recipe spice rub (see recipe below)
Hickory chips or chunks, soaked for 30 minutes
Favorite purchased or homemade barbecue sauce

Rub ribs liberally with spice rub and let sit, covered, for 20 minutes.

Soak hickory chips or chunks in water. Build charcoal fire or preheat gas grill. If using wood, place directly on hot coals or in a smoker box of a gas grill.

Place ribs on grill in the center of the cooking grate. Cook slowly for 11/2 to 2 hours or until meat pulls back from bone.

Fifteen to 20 minutes before the ribs are done, baste ribs with your favorite barbecue sauce. Warm remaining sauce in a saucepan and serve at the table. Makes 4 to 8 servings.

Kansas City Spice Rib
1/4 cup salt 
1/4 cup black pepper
1/4 cup sweet paprika 
1/4 cup sugar
1 tablespoon garlic powder
1 tablespoon onion powder
4 teaspoons good-quality chili powder or powder ancho chiles 
1 tablespoon dry mustard 
1 teaspoon cayenne pepper (or to taste) 
1 1/2 teaspoons ground thyme 
1 1/2 teaspoons ground oregano 
1 teaspoon ground cumin 

Mix all ingredients in a small bowl.

Note: If you don't like an individual spice, just omit it or substitute one of your favorites.

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Steven Raichlen, grilling guru and author of "The Barbecue Bible" (Workman Publishing, 1998, $19), developed this recipe because of his fondness for Memphis-style ribs. This recipe uses a mop sauce or a cider vinegar and yellow mustard sauce rather than a traditional red barbecue sauce. 

Memphis-Style Ribs
6 racks pork ribs (4 to 6 baby back ribs or 6 to 8 pounds spareribs) 
1/4 cup paprika 
1 1/2 tablespoons freshly ground black pepper
1 1/2 tablespoons firmly packed dark brown sugar
1 tablespoon plus 2 teaspoons salt (divided)
1 1/2 teaspoons celery salt 
1 1/2 teaspoons cayenne pepper (or to taste)
1 1/2 teaspoons garlic powder 
1 1/2 teaspoons dry mustard
1 1/2 teaspoons ground cumin 
2 cups cider vinegar
1/2 cup yellow mustard (ballpark)

Remove the thin, papery skin from the back of each rack of ribs by pulling it off in a sheet with your fingers, using the corner of a kitchen towel to gain a secure grip, or with pliers.

Combine pepper, brown sugar, 1 tablespoon salt, celery salt, cayenne, garlic powder, dry mustard and cumin in a small bowl and whisk to mix. Rub two thirds of this mixture over ribs on both sides, then transfer ribs to a roasting pan. Cover and let marinate, in refrigerator, 4 to 8 hours.

When ready to cook if using charcoal, toss half the wood chips on coals. Oil grill grate. Arrange ribs on hot grate over drip pan. Cover grill and smoke-cook ribs for 1 hour.

Meanwhile, prepare mop sauce (if using). Mix together the mustard, vinegar and remaining 2 teaspoons salt in a bowl and set aside.

When ribs have cooked for an hour, uncover grill and brush ribs with mop sauce (if using). If using a charcoal grill, toss remaining wood ships on fire. Continue cooking ribs until tender and almost done, half to 1 hour longer for baby back ribs, somewhat longer for spareribs. If using charcoal, after 1 hour add 10 to 12 fresh coals per side to grill. Ribs are done when meat is very tender, and it has shrunk back from ends of bones. Fifteen minutes before end, season ribs with remaining rub; sprinkle it on.

To serve, cut racks in half, or for a plate-burning effect, just leave them whole.

Makes 6 servings.

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Cook these spicy ribs from the National Pork Producers Council on the grill or in the oven. They are flavored only with a dry rub. 


Jerk Ribs
2 pounds pork back ribs
2 tablespoons dried minced onion
1 tablespoon onion powder
4 teaspoons ground thyme
2 teaspoons salt
2 teaspoons ground allspice
1/2 teaspoon ground nutmeg 
1/2 teaspoon ground cinnamon
1 tablespoon sugar
2 teaspoons black pepper 
1 teaspoon cayenne pepper (or to taste)
In a small jar with a tight-fitting lid, shake together all dry ingredients until well blended. Rub dry mixture onto all surfaces of ribs. Grill ribs over indirect heat in covered grill, turning occasionally, until ribs are very tender, about 1 1/2 hours (OR roast ribs on rack in shallow pan in 350-degree oven for 1 1/2 hours). Makes 2 to 3 servings.

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Here's a handy recipe from the National Pork Producers Council. Cook the ribs in the oven and finish them on the grill. It's very easy for busy people. 

Do-Ahead Barbecued Baby Back Pork Ribs
4 pounds pork back ribs
Your favorite barbecue sauce 

Place ribs in shallow roasting pan. Cover tightly with foil and bake at 300 degrees for 2 hours. Finish on grill by turning and basting ribs with sauce for 15 to 20 minutes Makes 4 servings.

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If you like your ribs a little crispy on the outside, grill them, meat side down, over direct medium heat for 10 to 15 minutes before finishing them over indirect medium heat. Don't expect leftovers. This recipe is from "Weber's Big Book of Grilling." 

Baby Back Ribs with Spiced Apple-Cider Mop 
2 cups apple cider
1/4 cup minced shallots
1 tablespoon minced jalapeno pepper, seeds removed
1/4 cup ketchup
2 tablespoons white wine vinegar
2 tablespoons tomato paste 
1 tablespoon packed dark brown sugar
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper 
2 to 3 slabs baby back pork ribs, about 4 pounds 
Kosher salt 
Freshly ground black pepper

To make mop: In a small saucepan, combine apple cider, shallots and jalapeno. Bring to a boil and cook over medium-high heat until about 1 cup of liquid remains, 15 to 20 minutes. Add ketchup, vinegar, tomato paste, brown sugar, salt and the 1/4 teaspoon pepper, bring to a boil and remove from heat. (Mop may be made ahead and refrigerated until ready to use.)

Allow ribs to stand at room temperature for 20 to 30 minutes before grilling. Season with salt and pepper to taste. Grill, rib side down, over indirect medium heat until meat is very tender and has pulled back from ends of bones, 11/2 to 2 hours. Baste ribs frequently with mop throughout grilling time, but stop basting during last 10 minutes. Remove from grill and allow to rest for 5 to 10 minutes before slicing into individual ribs. Serve warm. Makes 4 servings.




Appeared in the Milwaukee Journal Sentinel on June 16, 2002.