Southwestern-Style Baby Back Ribs

Ingredients for Southwestern-Style Baby Back Ribs

• 1 tablespoon dried thyme

• 1 tablespoon granulated garlic

• 1 tablespoon onion powder

• 1 tablespoon brown sugar

• 1 tablespoon paprika

• 1 tablespoon chilli powder

• 1 teaspoon dried rosemary

• 1 colher de chá de sal

• 1 teaspoon ground black pepper

• 3 racks baby back ribs, about 2.3kg 725ml barbecue sauce

In a small bowl, mix together the thyme, garlic, onion powder, brown sugar, paprika, chilli powder, rosemary, salt, and black pepper. Rub the spice mixture over both sides of the ribs. Wrap in plastic and refrigerate overnight or up to 24 hours.

Preheat the oven to 163°C. Unwrap the ribs and place them on a baking sheet. Cover completely with foil. Bake for 1 hour and 10 minutes. Remove the foil and let the ribs cool. Refrigerate them, wrapped in plastic, until you are ready to pack, up to 24 hours.

Just before leaving, cut the racks into individual ribs and place them in a large, sealable plastic container. Add 240ml the barbecue sauce and stir so all the ribs are coated.

Prepare coals for a medium fire. When the coals are hot, grill the ribs for 10 minutes, until they are lightly charred and heated through, turning them several times and applying several more moppings of sauce.

Serve the ribs hot, accompanied by more sauce.

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