Wednesday, May 4, 2011

Not grilling, but good

Found this recipe in a book and decided to try my hand at baby back ribs.  These are super simple, but they HAVE to be in the over 2 hours before you want to eat.  Now that the timing disclaimer is out of the way, on to ingredients.

Enchilada Roasted Baby Back Ribs

1 packet of fajita seasoning mix
4 tablespoons of brown sugar
A slab of baby back ribs, obviously
Dijon mustard
1 can of enchilada sauce (I use hot, but go by how spicy you like things)

Preheat oven to a scalding 250 deg.  Mix fajita seasoning and brown sugar.  Brush mustard onto both sides of ribs, then sprinkle the fajita sugar mix onto them.  Roast ribs for 2 hours.  (if you put ribs directly on rack, put foil on bottom rack to catch drippings).  Remove from oven, turn on broiler.  Brush enchilada sauce on both sides.  Put ribs meat side down onto foil lined baking sheet, and broil 5-6 minutes or until sauce bubbles.  Let cool, and serve.  You can grill these as well, but since I have a gas grill, didn't feel like having it on for 2 hours.  Main thing is to keep the temp at 250 deg.

This is before brushing Enchilada sauce, after they've been roasted for 2 hours.

These ribs were tender, just a tad spicy and fantastic.  We made corn on the cob with it (finger foods should be eaten with other finger foods).  Beer is a Landshark (thanks Jimmy Buffet.)

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