Recipe of the Month: Ravenous Ribs


As the weather heats up, so does our craving for BBQ ribs! Try this Ravenous Ribs recipe for June by Morrison Chef Tony Delia. Ingredients 1 rack of Baby Back or St. Louis Pork Ribs, Cut 1 cup Apple Juice 1/4 cup Yellow Mustard Rub Ingredients 1 tablespoon Cumin 1 tablespoon Celery Salt 1 tablespoon Chili Powder 1 tablespoon Onion Powder 1 tablespoon Garlic Powder 1 tablespoon Black Pepper 1 tablespoon Ground Ginger 1/2 cup Brown Sugar Preheat oven to 350⁰F. Coat both sides of ribs with yellow mustard. Mix all dry spices together, and coat both sides of ribs with dry rub mixture. Place ribs on roasting rack in a shallow roasting pan, pour apple juice in bottom of the pan. Cover tightly with aluminum foil. Allow ribs to cook for approximately 1.5 to 2 hours or until meat starts to recede from the bones. When ribs are done, remove them from the oven and finish on the grill with your favorite barbecue sauce. Makes 3-4 servings.