Farewell to Summer

Just because it is the end of summer does not mean it isn't hot anymore. In Arizona, it's always hot! But, I'm glad it will finally be cooling down, if even only by a few degrees. Our last summer barbecue included some delicious ribs. Now, we don't have a smoker, and our grill is gas (gasp!) so all you die-hard "real" barbecue fans should leave right now. But if you're open to new ideas, and don't have time to tend to smoked meat for 12-24 hours, this is a great recipe for tender, grilled barbecue ribs, just for you!

I believe I saw first saw Paula Deen from the Food Network make her ribs in the oven, but we love that caramelized crisp you get on your ribs when they are cooked over a flame, so we liked the idea of finishing them up on the grill.

Oven-Grilled Beef Ribs

• 1 rack beef ribs (6-8 ribs per rack)


• 1/4 cup brown sugar
• 1 T garlic powder
• 1 T paprika
• 1/2 T pepper
• 1/2 T cayenne
• 2 teaspoons onion powder
• 1 teaspoon salt


• 1 cup AZ chili-sweet barbecue sauce
  

Preheat oven to 275 F. Combine first 7 ingredients thoroughly. Rub all over ribs, paying special attention to the thick meaty side. Line a roasting pan with foil. Place ribs in pan. Cover/tent with foil and place in oven for 60-75 minutes, when done, take out of oven and let rest 5-10 minutes.
Place on grill over medium-low heat for 30-45 minutes, during the last five minutes of cooking we slather on the sauce - which usually caramelizes in about 5 minutes.We cut the rack into one-two bone portions.