A wise woman once said that the only time ribs are sexy is NOT when visible on an avian-boned woman in a tiny swimsuit at the beach, but when they are hanging over the edge of a big plate and smothered in barbecue sauce.
It was either Mother Theresa or M’onique, I forget which.
Nevertheless, truer words have never been spoken.
These little porkers are a testament to that statement. Packed with flavor and so, SO simple to prepare, this rib recipe has become a staple in the queer in the kitchen kitchen. And while we aren’t the type to kill our own meat, spin doughnuts in our 4×4’s, or ogle big “racks” (that aren’t loaded with clearance Prada, anyway), these have a way of making us feel just a teensy bit more manly.
But that was before we used the word “teensy”.
- 1½ tablespoons smoked sea salt (such as Maldon)
- 1 tablespoon kosher salt
- 1 tablespoon dry mustard
- 1 tablespoon paprika
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon dried basil
- 1 teaspoon ground cumin
- 3 racks baby back ribs
- 1/4 cup chicken broth
- 1/4 cup red wine
- 1½ cups barbecue sauce (we used store-bought)
Preheat oven to 350 degrees.
Combine all ingredients from smoked salt through cumin into a bowl and mix well. Rub spice mixture into both sides of ribs and wrap tightly in foil.