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09_SC_Summer.indd 28 5/13/09 1:52:58 PM grilling > spice it up!

Southwest Baby Back Ribs with Chipotle BBQ Sauce 2. Prepare Chipotle BBQ Sauce: Into small Chipotle BBQ Sauce 2 medium juice oranges saucepot, squeeze 1 cup juice from oranges 1 bottle (32 ounces) Schnucks ketchup (including reserved orange). With whisk, stir in Prep: 30 minutes plus marinating ¼ cup packed Schnucks light remaining ingredients. Cook over medium Grill: 1½ hours • Serves: 6 brown sugar heat 5 minutes. Reduce heat to low; simmer ¼ cup red wine vinegar 10 minutes. Ribs 3 tablespoons fi nely chopped chipotle 1 medium juice orange chile peppers in adobo 3. Prepare outdoor grill for indirect grilling over 4 garlic cloves, crushed with press medium heat. Place ribs on grill rack; cover and 3 tablespoons Schnucks 1. Prepare Ribs: Into small bowl, grate cook 1½ to 2 hours or until ribs are tender and granulated sugar 1½ teaspoons peel from orange; refrigerate meat easily pulls away from bone, turning every 2 tablespoons Schnucks orange to use later. Stir in garlic, sugar, 20 minutes. Brush ribs generously with 2 cups crushed oregano oregano, dry mustard, salt, chili powder, BBQ sauce during last 20 minutes of cooking. 1 tablespoon dry mustard pepper and allspice until well combined. Serve ribs with remaining BBQ sauce. 1 tablespoon kosher salt Peel skin from bone side of each rib slab. Each Serving: About 943 calories, 57 g total fat 4 teaspoons Schnucks chili powder Place rib slabs on rimmed baking pans. Coat (21 g saturated), 183 mg cholesterol, 2703 mg sodium, ½ teaspoon ground black pepper meat side of ribs with rub; cover and refrigerate 69 g carbohydrate, 4 g fi ber, 44 g protein. ¼ teaspoon ground allspice 2 hours or up to overnight. 8 pounds pork loin baby back ribs

your ribs Ed Meyer stick to VP, Meat & Seafood

When buying ribs, look for heavy slabs with of the rib cage. A full rack of ribs usually has baby back – From the center of the pork loin, the least amount of fat. They will be meatier. 13 ribs. Average slabs feed two to three people baby back ribs are attached to the top of the Prepare your ribs by removing the thin skin and weigh about three pounds. Spareribs need rib cage nearest the backbone and are curved from the bone side of the slab. Leaving it intact to be grilled with indirect heat. and close together. The name “baby” refers will make the ribs too chewy. See page 27 for to the size of the bone, not the age of the details on how to remove the skin. st. louis-style – This unique cut of spareribs has animal. Full slabs feed one or two people the sternum, cartilage and rib tips removed, and typically weigh two pounds or less. Due The USDA recommends that ribs reach an making them easier to slice and more uniform to their smaller size, baby back ribs can be internal temperature of 160°F. However, in appearance. Average slabs feed two to three cooked over direct heat. the secret to great ribs is cooking at a people and weigh two to three pounds. These low temperature. Reaching an internal ribs are slightly leaner than spareribs, but still country-style – Large and well marbled, temperature of 190°F ensures that the have to be cooked in the same slow manner. country-style ribs are from the blade end of breakdown of connective tissue has been the loin, closest to the shoulder. This cut is completed, leaving the ribs tender and juicy. rib tips – The thin strip of rib at the end of a juicy and contains more meat because it’s rack of ribs is the rib tip. These short, meaty not part of the bony rib area. Slow cooked pork spareribs – These hearty ribs are larger sections are made up of dense cartilage and a country-style ribs stay extremely tender, than baby back ribs because they contain small portion of bone. Due to their smaller size, mostly because of their fat content. Plan on more fl avorful meat on top and between they tend to cook faster than whole ribs. These three-quarter pound per serving. the bones. Spareribs are straight and fl at in small sections benefi t from indirect heat and appearance and are taken from the belly side slow cooking. They make excellent appetizers.

Schnucks Cooks > Summer 2009 29

09_SC_Summer.indd 29 05/18/09 12:48:23 PM