Dateline: June 14, 2021 Ribs, Corn and Salad

I had a rack of ribs from FD and left over grilled corn from the day before.....(grilled marinated shrimp, corn, asparagus, and salad).

It was a rainy afternoon, so no grilling.  I wanted a spicy rib with a touch of sweetness and a little acid.  This was a tough one to create a rub for, but I figured it out!

Rib Rub

1 T dark chili powder

1 T salt

1 T smoked paprika

1 T Swerve (this is a sugar substitute that is heat stable and measures 1-1 with regular sugar)

1 t ancho chili powder

1 t chipotle chili powder

1 t ground cumin

1 t ground coriander

2 t ground mustard

1/4 t ground allspice

1/4 t white pepper

1/2 t dried thyme

1/2 t ginger powder

1 t black pepper

Additional Ingredient, not in rub, but sprinkled on top of ribs before going into the oven.

~1/4 t Citric Acid or Sour Salt

Method

1.  Mix all ingredients together be sure to crush any lumps.  

2.  Remove membrane from the back side of the rack of ribs.  Use a table knife to start it and a paper towel to pull it back.  It should come off in 1 or 2 large sheets.

3.  Cut any lumps of fat from either surface.  In a pan, put the ribs meat side up.  Spray with cooking spray or rub with oil and generously apply rub.  It is called a rub, so gently rub it into the meat.  Do not neglect the bone edges.  Flip so bone side is up and repeat spray and rub.  The majority should be on the meaty surfaces.

4.  Flip so meat side is up.  Sprinkle ever so lightly some citric acid over the top of the rub.  This supplies an acidic quality, slight, that helps cut the fat of the ribs.   Put into a 350°F oven until an instant read thermometer reads 198-200° when inserted between bones, without touching bone.

5.  Slice into individual ribs, bet your bib out, and chow down. 

 

These were EXCEPTIONAL ribs.  Crunchy, spicy, slight acidic background.  Just delightful.  This was the first time I tried the citric acid on the ribs.  It will not be the last!