Ignite your cookout with this riveting rib recipe, featuring Harmacy's 'Brimstone Rimshot', 'Pata del Diablo', 'Totec's Tears', or 'Cinco' hot sauce. These ribs promise a carnival of flavors, from smoky and spicy to subtly sweet, all thanks to a distinctive dry rub and the unique punch of Harmacy's hot sauces. Each sauce brings a unique spin to the recipe: 'Brimstone Rimshot' and 'Pata del Diablo' pack a fiery heat for those who dare, 'Totec's Tears' offers a gentle warmth with a hint of sweetness, and 'Cinco' brings its own spicy citrus character to the mix.
Prep Time: 15 minutes Marinate Time: 2 hours to overnight Cook Time: 2 hours Servings: 4-6
Ingredients:
For the Ribs:
- 2 racks of baby back ribs
- Salt and pepper
- 1 tablespoon of olive oil
For the Dry Rub:
- 1 tablespoon of brown sugar
- 1 teaspoon of smoked paprika
- 1 teaspoon of chili powder
- 1 teaspoon of cumin
- 1 teaspoon of garlic powder
- 1/2 teaspoon of ground coriander
For the Sauce:
- Harmacy's "Brimstone Rimshot", "Pata del Diablo", "Totec's Tears", or "Cinco" hot sauce (to taste)
- Fresh cilantro, for garnish (optional)
Instructions:
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Remove the membrane from the back of the ribs if it is still attached. You can do this by sliding a knife under the membrane and pulling it off.
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Rub the ribs with olive oil, then sprinkle with salt and pepper.
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In a bowl, combine the ingredients for the dry rub. Rub this mixture all over the ribs, ensuring all sides are covered. Let the ribs sit for about 30 minutes so the rub can penetrate the meat.
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Preheat your grill for medium heat and lightly oil the grate.
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Place the ribs on the preheated grill, bone side down. Cover and cook, turning occasionally, until the meat is tender and pulls away from the bone, about 1.5 to 2 hours.
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About 10 minutes before the ribs are done, brush your chosen Harmacy hot sauce all over the ribs. Continue to cook until the sauce is nicely caramelized.
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Remove the ribs from the grill and let them rest for a few minutes before cutting into individual ribs. Garnish with fresh cilantro if desired, and serve with extra hot sauce on the side.
