There’s nothing quite like the classic appeal of baby back ribs, especially when paired with a refreshing, tangy salad. Today, I’m sharing a recipe that marries succulent, perfectly seasoned ribs with a crisp kale salad, ensuring you get a delightful mix of flavors and textures on your plate.
Ingredients
- Cumin โ 90 g (6 tablespoons)
- Chili powder โ 90 g (6 tablespoons)
- Paprika โ 90 g (6 tablespoons)
- Salt โ 1 teaspoon
- Pepper โ 1 teaspoon
- Barbecue sauce โ to taste
- Kale โ 1 bunch, chopped
- Carrots โ 2, grated
- Cherry tomatoes โ 1 cup, sliced
- Oil โ 60 ml (1/4 cup)
- Vinegar โ 60 ml (1/4 cup)
- Ribs โ 2 racks
Instructions
- Prepare the Ribs
Remove the membrane from each rack of ribs. This step is crucial for tender ribs. - Prepare the Salad
Wash the kale, grate the carrots, and slice the cherry tomatoes. Toss them together with oil and vinegar to create a simple vinaigrette. - Make the Dry Rub
In a medium bowl, combine cumin, chili powder, paprika, salt, and pepper. Mix thoroughly to ensure an even blend. - Coat the Ribs
Generously rub the spice mixture all over the ribs, ensuring every nook and cranny is covered. - Grill the Ribs
Preheat your grill to low heat. Place the ribs on the grill and let them cook undisturbed for one hour. Resist the temptation to flip or move them. - Toss the Salad
While the ribs are cooking, combine the kale, tomatoes, carrots, and vinaigrette. Mix well and set aside. - Serve
Once the ribs are done, serve them alongside the fresh kale salad. Enjoy!
This baby back ribs recipe is sure to be a hit with its combination of spicy, savory flavors and a fresh, crisp salad. Perfect for a weekend dinner or a special gathering with family and friends.
