By Easy Weekly Meals authors, Colleen Walsh Fong and Nanette Littlestone

Independence Day is upon us once again. Parades will take place in most municipalities, followed by barbeques, picnics and concerts. And just before the stars begin to twinkle loud bursts of color will light up the skies in cascades of red, white, and blue.

The Fourth of July is the perfect time to pig out a little. This year, you can do that with the most succulent and tastiest barbeque back ribs you’ve ever eaten. Their bright red color and sweet and spicy flavor do the day proud.

Don’t let the total cooking time put you off. The prep time is minimal—20 minutes or less depending on your speed in the kitchen. Just pop them in the oven and head out to watch the parades or swim at your local pool. When you’re finished with your leisure activities your kitchen will be filled with the most amazing aroma you’ve ever smelled.

Serve the ribs with some good, cold sides like College Coleslaw and Artichoke and Cucumber Salad (both from the Easy Weekly Meals for College Students e-Cookbook)

Firecracker Ribs

Ingredients

• 2 lbs Baby Back Ribs
• Salt and Pepper to taste
• 2 T Garlic Powder
• 2 T Onion Powder
• 1/2 T Chili Powder
• 1/2 tsp Red Pepper Powder
• 1/2 tsp Paprika
• 1/2 tsp Coriander
• 1/2 tsp Cumin
• 1/2 tsp Nutmeg
• 1/2 tsp Cinnamon
• Olive Oil Spray
• 18 oz bottle Sticky Fingers Carolina Sweet Barbeque Sauce

Substitution: Any other sweet, tomato-based barbeque sauce may be used.

Preparation

• Preheat oven to 250°.
• Place rib slabs into roasting pan.
• Season liberally with salt and pepper.
• Mix all other spices in small mixing bowl.
• Rub spice mixture over tops and sides of rib slabs.
• Tightly cover roasting pan with aluminum foil and place pan in oven on bottom rack.
• Bake for 6 hours.
• 10-15 minutes before baking time ends, fire up the grill. [If not using a grill, continue baking.]
• Spray grilling rack [or baking sheet] with olive oil spray to prevent sticking.
• Remove roasting pan from oven, remove foil, and lift ribs onto grilling rack (or baking sheet,) using two spatulas to support each entire slab as ribs will be falling off the bone tender. [If using oven, increase oven temperature to 350°.]
• Pour barbeque sauce into small mixing bowl and generously brush slabs with sauce.
• Grill [or bake] ribs 7 minutes over indirect heat. Brush remainder of sauce onto ribs and cook 8 minutes longer.

Remove to platter and allow ribs to cool 5 minutes. Serve ribs with College Coleslaw and Artichoke and Cucumber Salad (both from the Easy Weekly Meals for College Students e-Cookbook).

Note: The Firecracker Ribs recipe is included in the Easy Weekly Meals for Moms on the Go e-Cookbook – coming soon!

Be sure to let us know how you like these ribs!