When I was growing up, my mom would make baby back ribs so tender that the bone would fall right out. Slow-cooking ribs on the grill to get that perfect dry-rubbed crust on the outside and tender juicy meat on the inside is a true art form.
- 1/2 tablespoon granulated garlic
- 1/2 tablespoon minced dried onion
- 1/2 tablespoon crushed red pepper flakes
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1 rack baby back pork ribs (13 to 16 ribs)
1. In a small bowl, mix together all the seasonings.
2. Lay the rack of ribs on a large baking sheet and coat the whole surface with the dry rub, patting it in to cover thoroughly.
3. Preheat a grill to low heat. Place the ribs on the grill away from the heat source, and close the lid. Cook the ribs for about 2 hours, or until perfectly tender. Check on the meat every once in a while, but mostly just patience is required.
Reprinted with permission from "The Family Table: Recipes and Moments from a Nomadic Life" by Jazz, Jurnee, Jake and Jussie Smollett (William Morrow Cookbooks, April, 2018)