Score a touchdown with Erica Blaire Roby’s fan-favorite Tailgate Ribs recipe

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Chef Erica Blaire Roby has been crowned the Food Network’s “Master of ‘Cue” champion for her barbecue skills.

With the season underway, Roby joined ‘GMA3’ to share her recipe for juicy baby back ribs, complete with a Down Home Rub and barbecue sauce – a recipe she says is guaranteed to be a winner at any time. tailgate.

Check out the recipe below.

Tailgating ribs

PHOTO: Chef Erica Blaire Roby appears in an undated promotional image.

BlueSmokeBlaire via Instagram

Chef Erica Blaire Roby is seen in an undated promotional image.

3 racks baby back ribs or trimmed baby back ribs

12 ounces Down Home Rub (recipe below)

2 cups barbecue sauce (recipe below)

1/4 cup granulated garlic

2 tablespoons mustard powder

2 tablespoons coarse black pepper

1/4 cup apple cider vinegar

1 tablespoon granulated garlic

1 tablespoon onion powder

1 tablespoon chilli powder

1 tablespoon liquid smoke

1/2 tablespoon Worcestershire sauce

In a large bowl, combine all Down Home Rub ingredients until well blended.

In a medium saucepan, combine all the BBQ sauce ingredients and stir.

Remove the ribs from the package and pat both sides dry with a paper towel.

Remove the membrane from the back of the ribs. This can be done by using a paper towel and pulling up or you can simply score the membrane with a knife and leave it in place.

Apply a thin layer of mustard to the front and back of the ribs.

Sprinkle Down Home Rub generously on both sides and along the edges of the ribs.

Place the seasoned ribs on the grill or in the oven at 275 F for 3 hours. Check the color every hour. The ribs should take on a beautiful mahogany color. Use a spray bottle and lightly spray water or apple juice on the ribs to speed up this process.

Remove ribs and wrap tightly in foil. Open one end and pour 3 tablespoons of apple juice into each foil wrapper and reseal it.

Return the foil ribs to the grill or smoker or to the oven for 2 more hours or until the internal temperature of the meat reaches 206 F. Note: Never place your ribs over direct heat.

While the ribs are on the grill, heat the barbecue sauce over medium heat until small bubbles begin to form. Reduce to low heat for 10 minutes. Remove from fire.

Remove the ribs from the foil and let the steam escape. Discard used foil and liquid.
Using a basting brush, coat the ribs with a light coating of barbecue sauce. Return to grill or oven for 10 minutes.

Reprinted with permission from Erica Blaire Roby.

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