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Buffalo Baby Back Ribs Rubbed in a spice and brown sugar mixture, these ribs get a welcome hit of heat from Frank’s® RedHot® Original Cayenne. Brush with hot sauce and butter before finishing under the broiler and garnish with crumbled blue cheese for the ultimate Buffalo-inspired finish. <i>Recipe credit: Andrew Rea of Binging with Babish</i> Buffalo_Baby_Back_Ribs_300x300 Makes: 4 servings 2 racks pork baby back ribs 2 Tbsp. McCormick® Chili Powder 1 Tbsp. McCormick® Ground Cumin 2 tsp. McCormick® Smoked Paprika 1 tsp. McCormick® Ground Coriander 1 Tbsp. kosher salt 2 tsp. freshly ground black pepper from McCormick® Black Peppercorn Grinder 3 Tbsp. brown sugar 1 to 2 tsp. liquid smoke 1 cup FRANK'S RedHot® Original Cayenne Pepper Sauce 1 stick (8 Tbsp.) unsalted butter, melted REMOVE membrane from ribs and set aside. In a medium bowl, combine chili powder, cumin, paprika, coriander, salt, pepper and brown sugar, mixing with a fork until well blended. Rub ribs all over with the dry rub mixture until evenly coated. Sprinkle with liquid smoke. Wrap seasoned ribs tightly with plastic wrap and refrigerate at least 2 hours, or overnight for more flavor.<br /> <br /> PREHEAT oven to 225&deg;F. Remove ribs from plastic wrap. Wrap each rack of ribs tightly in aluminum foil and place in a shallow baking pan or dish. Bake 4 hours or until ribs are tender (when a paring knife can pierce the meat with little resistance).<br /> <br /> IN a large bowl, whisk together Frank's RedHot Sauce and butter until smooth. Set aside.<br /> <br /> PREHEAT broiler on high and place oven rack in middle position. Remove ribs from aluminum foil. Brush ribs all over with about half of the RedHot mixture and place bone side-up on rack on a foil-lined shallow baking pan. Broil 5 to 10 minutes or until sauce is slightly thickened and no longer shiny. Turn ribs and brush with some of the remaining RedHot mixture. Broil 5 to 10 minutes longer. Slice into individual ribs, brush with any remaining sauce or serve with sauce on the side. Sprinkle with crumbled blue cheese, if desired.
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Buffalo Baby Back Ribs

Rubbed in a spice and brown sugar mixture, these ribs get a welcome hit of heat from Frank’s® RedHot® Original Cayenne. Brush with hot sauce and butter before finishing under the broiler and garnish with crumbled blue cheese for the ultimate Buffalo-inspired finish. Recipe credit: Andrew Rea of Binging with Babish

Makes: 4 servings
Prep Time: 15 min
Cook Time: 4 hours 20 min
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Ingredients

  • 2 racks pork baby back ribs
  • 2 Tbsp. McCormick® Chili Powder
  • 1 Tbsp. McCormick® Ground Cumin
  • 2 tsp. McCormick® Smoked Paprika
  • 1 tsp. McCormick® Ground Coriander
  • 1 Tbsp. kosher salt
  • 2 tsp. freshly ground black pepper from McCormick® Black Peppercorn Grinder
  • 3 Tbsp. brown sugar
  • 1 to 2 tsp. liquid smoke
  • 1 cup FRANK'S RedHot® Original Cayenne Pepper Sauce
  • 1 stick (8 Tbsp.) unsalted butter, melted

Directions

REMOVE membrane from ribs and set aside. In a medium bowl, combine chili powder, cumin, paprika, coriander, salt, pepper and brown sugar, mixing with a fork until well blended. Rub ribs all over with the dry rub mixture until evenly coated. Sprinkle with liquid smoke. Wrap seasoned ribs tightly with plastic wrap and refrigerate at least 2 hours, or overnight for more flavor.

PREHEAT oven to 225°F. Remove ribs from plastic wrap. Wrap each rack of ribs tightly in aluminum foil and place in a shallow baking pan or dish. Bake 4 hours or until ribs are tender (when a paring knife can pierce the meat with little resistance).

IN a large bowl, whisk together Frank's RedHot Sauce and butter until smooth. Set aside.

PREHEAT broiler on high and place oven rack in middle position. Remove ribs from aluminum foil. Brush ribs all over with about half of the RedHot mixture and place bone side-up on rack on a foil-lined shallow baking pan. Broil 5 to 10 minutes or until sauce is slightly thickened and no longer shiny. Turn ribs and brush with some of the remaining RedHot mixture. Broil 5 to 10 minutes longer. Slice into individual ribs, brush with any remaining sauce or serve with sauce on the side. Sprinkle with crumbled blue cheese, if desired.

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