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Savory Rubbed Baby Back Ribs

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1 tablespoon coarsely ground pepper
1 tablespoon paprika
1 tablespoon Splenda or other artificial sweetener
teaspoon celery salt
teaspoon dried oregano leaves
teaspoon coarse salt
teaspoon dried thyme leaves
teaspoon garlic salt
teaspoon (or less) cayenne pepper
2 slabs baby back pork ribs (3 pounds each)*

*Ask your butcher to remove any thick layers of fat and to cut away both the membrane and the flap, or skirt, on the underside of the ribs.


Serves: 4


To make the Savory Rub, combine all the ingredients except the ribs in a small bowl and blend well.

Place the ribs in a large nonreactive pan. Prick the meat between the bones with a fork to tenderize them. Press a thick layer of rub on both sides of the ribs, if you like spicy foods, or apply a thin layer of the rub to make it less spicy. Cover, and refrigerate for several hours or overnight.

When ready to grill the ribs, place a grilling pan off to one side on the grilling grate and fill it with water. Place briquettes on the other half and light them. When the coals are medium hot, place the ribs on a grill coated with a nonstick vegetable spray over the grilling pan filled with water and away from the heat. (It is okay to stack the ribs. Alternate them after 1 hour of cooking time.) Cover the grill, leaving the vents on the lid slightly opened, and cook for 1½ to 2 hours or until a meat thermometer registers 150 to 155 degrees F. Check the temperature of the ribs after 1 hour and 15 minutes. The meat should easily pull apart when you pull the ribs in opposite directions or you should be able to insert a skewer between the bones easily.


3g carbohydrates, 591 calories, 86g protein, 24g fat, 1g dietary fiber, 823mg sodium, 213mg cholesterol

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