Red Pepper Ribs
Prep Time
Cook Time
Servings
Prep Time
Cook Time
Servings
Ingredients
Dry Rub:
- 2 tbsp brown sugar
- 1 tbsp chili powder
- 2 tsp salt
- 1 tsp ground pepper
- 1 tsp Garlic Powder
- 1/2 tsp onion powder
Roasted Red Pepper BBQ Sauce:
- 227g Summer Fresh Roasted Red Pepper Dip
- 2 cups brown sugar
- 1/2 can Tomato paste
- 5 lb (2.27 kg) pork baby back ribs
- 800g Summer Fresh Red Skin Potato
Directions
- Prepare the grill to medium heat (350° to 400°F).
- In a bowl, combine all the dry rub ingredients together. Set aside
- In another bowl, combine 227g Summer Fresh Roasted Red Pepper Dip with brown sugar and tomato paste. Refrigerate for later
- Take Ribs, turn over and use paper towels to peel away the white skin off the back of the ribs. Place the ribs on a baking sheet and rub both sides generously with the dry rub
- Using heavy-duty aluminum foil, double wrap each rack of ribs
- For most of the cooking, the ribs stay over indirect heat. If you’re cooking over a grill that’s too hot, the meat will dry out. Cook ribs for 1-1 1/2 hours, with the lid closed, occasionally turning the ribs in the packet to cook evenly.
- Remove the ribs from the grill and let rest for 5- 10 minutes. Carefully remove the ribs from foil and discard of the oil. Bast ribs in already mixed Roasted Red Pepper sauce and place ribs back on the grill for 10-12 minutes, basting 1-2 times until well glazed.
- Cut into individual ribs and serve warm with any remaining sauce and Summer Fresh Red Skin Potato Salad.
