Name: Southwestern-Style Baby Back Ribs
Yield: Makes 4 servings
Ingredients: 1 tablespoon dried thyme; 1 tablespoon granulated garlic; 1 tablespoon onion powder; 1 tablespoon brown sugar; 1 tablespoon paprika; 1 tablespoon chili powder; 1 teaspoon dried rosemary; 1 teaspoon salt; 1 teaspoon ground black pepper; 3 racks baby back ribs, about 5 pounds; 3 cups barbecue sauce

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I once considered making more authentic smoked ribs for a tailgate party and, in the planning, realized that not only would I need to be at the parking lot hours before everyone else, but my grill was not large enough to smoke enough ribs for everyone in my party. And to try to pass off just "a taste" of barbecued ribs is like trying to arm-tackle Priest Holmes. So it was a choice between shelling out for another grill or devising another method of cooking the ribs. Baking them first in a slow oven produced moist, flavorful meat I then had only to finish on the grill.

Recipe notes

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