PRHTHE MENU COURTESY OF LOMBARDI’S PRIME MEATS
GRILLED
BABY BACK RIBS
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1801 Packer Avenue / Philadelphia, PA 19145 P: 215.940.2211 / P: 215.334.1212 / F: 215.940.2210 Photo by Andrew Andreozzi
INGREDIENTS ❍ 4 (2 lb) baby back pork ribs ❍ 1/4 cup light brown sugar ❍ 2 tbsp paprika ❍ 2 tbsp steak season-
ing for grilling ❍ 1 tbsp ground cumin ❍ 1 tbsp dried oregano ❍ Vegetable oil
for grill ❍ 1/4 cup honey ❍ 1 tbsp apple cider vinegar
DIRECTIONS
MENU
Prepare ribs by turning bone side up. Using a paring knife or the tines of a fork, get under the membrane and pull it off. Leaving it on will make the ribs chewy. Mix brown sugar, paprika, steak seasoning, cumin, and oregano in a small bowl. Pat all over the ribs. Place it in a large Ziplock bag or on a baking tray covered with plastic. Refrigerate 6-24 hours. Prepare a gas or charcoal grill. Clean the grates and rub with vegetable oil using a wad of paper towels. Pre-heat a gas grill to medium high and prepare for indirect cooking by turning off one or two of center burners and reduce the remaining burners to
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medium low. On a charcoal grill, bank the coals to one side leaving the center open. Place a drip pan to avoid flare-ups. Place the ribs bone side down on the cooler or indirect part of the grill. Overlap the ribs slightly to fit. Cover. Cook for 2 - 2 1/4 hours, rotating the ribs once during grilling. Meat should pull away from the bones. Mix honey, vinegar, and pinch of salt and pepper in a small bowl. Transfer the ribs to direct heat. Brush with the honey mixture and continue to grill uncovered for five minutes. Brush again and grill five more minutes until glazed. Transfer to a cutting board and cut apart ribs to serve. Serves 6.
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