I have never cooked ribs before in my life. In fact, I think I’ve only eaten ribs a handful of times! Not because I don’t like them, we just never think to buy them! Before participating in this rib cooking challenge, I was really anxious about being able to properly grill a rack of ribs.
What if I serve them raw? What if no one likes them? What if I burn them?
Now that I know how easy it is to cook ribs — and how delicious they are — I will be adding them to our menu more often!
The National Pork Board wants to challenge all backyard grill-lovers to create delicious BBQ’d ribs this summer! I decided to join in the Dibs on My Ribs pork recipe cookoff to try my luck at winning some amazing prizes. Check out my spare ribs recipe and then scroll down to see how you can enter too!
The Tyson spareribs I wanted to purchase were easy to find in the meat department. I’m not sure if it was because of the holiday or not but there was a large selection of different sizes of ribs. I found 2 nicely sized racks to bring home! Since we do like to eat quite a bit of ham, I thought that maybe ribs would also be good in a sweet & savory type of sauce.
I used the mouthwatering McCormick Grill Mates Sweet & Smoky Rub to season my ribs before cooking. This dry rub mix smells amazing and I think it would even be great on chicken or beef! I can’t wait to try it! I cooked my ribs on this really neat Ultimate Rib Rack.
It was nice not having to to worry about the ribs burning since they were being cooked while standing upright. The rib rack allowed the ribs to cook evenly all the way around so that I didn’t have to keep turning them.
To create a sauce I started with a base of smoky Kraft Honey Barbecue sauce. To add sweetness, I added two large and perfectly ripe peaches along with fresh rosemary from my garden, brown sugar and just a touch of nutmeg.
I wish I would have thought to also add some dry mustard, or even a tsp or two more of the Grill Mates rub!
When the ribs were thoroughly cooked — almost falling apart and tender, I drenched them in my homemade honey peach barbecue sauce. It smelled so good! I let the sauce glaze up for a few minutes on each side before removing to a platter.
Then, I wrapped the platter up in aluminum foil while we cooked the rest of our meal, sealing it tightly to keep the ribs warm. I think this helped to keep the ribs tender as well. I have never had such juicy ribs! After about the fifth time hearing my step-dad offer to take home any leftovers, I realized I wasn’t the only one enjoying my new dish!
My only regret is not saving 1/4 cup of the sauce to slather on right before eating! Next time!
- 2 large fresh ripe peaches, pitted and chopped (with skins)
- 1 Tbs fresh rosemary
- 1 Tbs brown sugar
- ½ - 1 tsp nutmeg
- 1 cup Kraft Honey Barbecue Sauce
- 2 - 4 Tbs McCormick Grill Mates Sweet & Smoky Rub
- 2 slabs Tyson Pork Spare ribs (about 6 - 8 lbs total)
- 1 trial size Hickory Firespice pack
- Place first five ingredients into a blender and puree until smooth. Keep in the fridge until ready to slather your ribs.
- If you're using a Firespice pack, place it on grill. Preheat grill for high heat.
- Trim the membrane from the back of rib rack by running a small, sharp knife between the membrane and end rib, peel back the membrane and discard.
- Using two tablespoons per rack, sprinkle the McCormick Sweet & Smoky rub onto both sides of the ribs to coat.
- Place ribs, meat side up, onto a rib grill rack over a sheet of aluminum foil. (or place on top grill rack with aluminum foil on bottom grate to catch grease).
- Reduce heat to low and let ribs cook for one hour without opening the lid.
- Check ribs and if they are not done, cook for another 30 minutes.
- When they are just starting to fall apart, slather with barbecue sauce. Cook 3 minutes, turn and slather the other side. Cook just until ribs have a nice color and sauce is glazed.
- Serve ribs as whole rack, or cut between each rib bone and pile individually on a platter.
Tip from porkbeinspired.com: for incredibly tender ribs: After cooking, remove ribs from grill, wrap securely in heavy aluminum foil. Place foil-wrapped ribs in brown paper bags, close bags and let ribs rest for up to 1 hour. Finish getting the rest of your meal together and have some extra sauce on the table.
Do you have a signature rib dish?
Enter the Dibs on My Ribs pork recipe cookoff! Visit the National Pork Board website and enter your recipe. Each recipes must use a minimum of three ingredients, including pork spareribs, at least one McCormick® spice or seasoning product and at least one Kraft Foods BBQ Sauce (unless you are submitting a rub BBQ, in which case you are not required to use a BBQ sauce).
- The contest runs until August 12, 2012, at 11:59 p.m. ET.
- The contest is co-sponsored by Tyson Fresh Meats, Inc., McCormick & Company, Inc., Kraft Foods, Inc., and the National Pork Board.
- Limit one entry per person/e-mail address, per Recipe Category.
- Two Grand Prize winners (one in each recipe category) will receive a one year supply of groceries awarded as twelve $500 Wal-Mart gift cards. Grand Prize Winners will also have the opportunity to attend the Memphis in May BBQ Event in Memphis, TN in May 2012. (See contest site for full prize details and official rules.)
Get started on your recipe with a giveaway!
To get your creative juices flowing, TEN (10) lucky readers will win a $20.00 Walmart gift card! WooHoo! Use it to buy some ribs and get grilling!
Entry is super easy using the Rafflecopter form below. Just complete the first mandatory entry to open up a bunch of optional extra entries! Giveaway is open to U.S. ages 18+ only and will end on July 31th 2012 at 12:01am est. Please read the official rules at the bottom of the Rafflecopter form.