Love baby back ribs, but not the long time they take to cook? Follow this recipe. I cut the time by starting the ribs in the microwave and then searing them on the grill.
Potato salad is a perfect side dish for the ribs. Make this recipe easily by doctoring bought, prepared potato salad. Enjoy this easy summer supper.
Helpful Hints:
— You can use a 10-by-6-inch or 9-by-13-inch glass dish for the ribs in the microwave.
— Use tongs to turn the ribs over easily.
Countdown:
— Heat outdoor grill or stove-top grill.
— Microwave ribs.
— While ribs are in the microwave, prepare potato salad.
— Grill ribs.
Shopping List:
To buy: 1 rack baby back (pork loin) ribs about 2 pounds, 1 bottle barbecue sauce, 1 small container deli-prepared potato salad, 1 bunch celery, 1 red bell pepper, 1 bunch scallions and 1 can vegetable oil spray.
Staples: salt and freshly ground black pepper.
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BBQ RIBS
Recipe by Linda Gassenheimer
1 baby back ribs rack (about 2 pounds) (also called pork loin ribs)
Salt and freshly ground black pepper
1/4 cup water
Vegetable oil spray
1/4 cup barbecue sauce
Heat an outdoor grill or stovetop grill. Season both sides of the baby back rack with salt and pepper. Cut between each bone to separate the rack into individual ribs. You should have about 12 to 14 ribs. Place them in a microwave-safe dish in one layer. Add the water and cover the dish with a plate or plastic wrap. Microwave on high 5 minutes. Remove and turn ribs over. Cover and microwave on high another 5 minutes. A meat thermometer should read 145 degrees inserted into the meatiest part near the bones. Spray grill grates with vegetable oil spray. Place the ribs on a heated grill for 3 minutes. Turn them over and brush with the barbecue sauce. Grill another minute. They should have grill marks and a nice crust. Divide between two dinner plates and serve extra sauce on the side.
Yield 2 servings.
Per serving: 350 calories (44% from fat), 17 g fat (6 g saturated, 7.4 g monounsaturated), 113 mg cholesterol, 35.9g protein, 13 g carbohydrates, 0.2 g fiber, 560 mg sodium.
QUICK POTATO SALAD
Recipe by Linda Gassenheimer
1 cup deli potato salad
3/4 cup sliced celery
3/4 cup diced red bell pepper for color and texture
2 sliced scallions
Place potato salad in a bowl. Add the celery, red bell pepper and scallions. Mix well. Serve with the ribs.
Yield 2 servings.
Per serving: 242 calories (65% from fat), 17.5 g fat (2.7 g saturated, 3.2 g monounsaturated), 13 mg cholesterol, 2.2 g protein, 18.3 g carbohydrates, 3 g fiber, 314 mg sodium.
