• Ingredients: 35
  • Serves: 4

Southwestern-style baby back ribs with dried thyme, granulated garlic, onion powder, brown sugar, paprika, chili powder, dried rosemary, salt, ground black pepper, , barbecue sauce.

Ingredients

For éclairs

  • 1 cup plus 1 tsp. whole milk
  • 1/2 cup unsalted butter, cut into cubes
  • 1 tbsp. sugar
  • 1 tsp. cinnamon, preferably freshly grated
  • 1 tsp. nutmeg, freshly grated
  • 1 tsp. salt
  • 1 1/2 cups all-purpose flour
  • 6 to 7 large eggs

For cream cheese pastry cream

For satsuma glaze and assembly

  • Special equipment: large pastry bag, 1/2-inch-tip, and 1/4-inch tip.

For cooking and serving crêpes

  • 4 tsps. vegetable oil
  • 6 oz. fresh soybean or mung-bean sprouts , trimmed
  • 1/4 cup chopped scallions
  • 1 small head green or red leaf lettuce
  • 1/2 cup loosely packed fresh mint leaves
  • 1/2 cup loosely packed fresh basil leaves
  • 1/2 cup loosely packed fresh cilantro sprigs
  • Lime wedges

For Serving

Directions

At home

  1. Step 1 In a small bowl, mix together the thyme, garlic, onion powder, brown sugar, paprika, chili powder, rosemary, salt, and black pepper.

    For this step you will need

  2. Step 2 Rub the spice mixture over both sides of the ribs. Wrap in plastic and refrigerate overnight or up to 24 hours.
  3. Step 3 Preheat the oven to 325°F. Unwrap the ribs and place them on a baking sheet. Cover completely with foil.
  4. Step 4 Bake for 1 hour and 10 minutes. Remove the foil and let the ribs cool. Refrigerate them, wrapped in plastic, until you are ready to pack, up to 24 hours.
  5. Step 5 Just before leaving, cut the racks into individual ribs and place them in a large, sealable plastic container.

At the tailgate

  1. Step 6 Prepare coals for a medium fire. When the coals are hot, grill the ribs for 10 minutes, until they are lightly charred and heated through, turning them several times and applying several more moppings of sauce.

    For this step you will need

Nutrition information

Calories 1,588 Carbohydrates 76 g (25%)
Fat 94 g (144%) Protein 109 g (218%)
Saturated Fat 33 g (165%) Sodium 2,700 mg (112%)
Polyunsaturated Fat 16 g Fiber 3 g (13%)
Monounsaturated Fat 39 g Cholesterol 391 mg (130%)