Name: Chili Baby Back Ribs
Ingredients: 2 full baby back ribs racks, peeled and cleaned; 2 cups rib rub (3/4 cup smoked paprika, 1/4 cup kosher salt, 3/4 cup Penzeys Chili 3000, 1/8 cup coriander, 1/8 cup ground black pepper); 2 tbsp Olive Oil; 4 whole Rosemary sprigs; White Bean Salad (see below); Lime Cream (see below)

Description

We promise this recipe is worth getting a little messy for.

Ingredients

Scale

2 full baby back ribs racks, peeled and cleaned
2 cups rib rub (3/4 cup smoked paprika, 1/4 cup kosher salt, 3/4 cup Penzeys Chili 3000, 1/8 cup coriander, 1/8 cup ground black pepper)
2 tbsp Olive Oil
4 whole Rosemary sprigs
White Bean Salad (see below)
Lime Cream (see below)

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Instructions

1. Rub the ribs with olive oil and dust heavily with the rib rub. Coat evenly and place on a foil lined sheet tray meat side up.
2. Roast at 425 degrees for 30 minutes.
3. Remove from oven, top each rib with 2 sprigs of rosemary and wrap tightly with foil.
4. Continue cooking at 275 for 2 hours.
5. Remove and uncover. Ribs can be done 1-2 days prior to game day. Wrap in plastic wrap and refrigerate until game time.
6. For presentation, warm ribs under medium flame broiler. Cut each rib apart and arrange on large board with dollops of lime cream and chilled white bean salad. Garnish with shaved or crumbled cheddar and cut scallions.