Servings: 6 to 8
Every summer, my dad makes the most delicious barbecued ribs. His trick is to add some smoked paprika to the cumin and fennel in the spice rub to guarantee smoky results even when it’s too rainy to grill. These initially get cooked in the oven and then finished on the grill; if the weather isn’t cooperating, you can finish them under the broiler.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
Better the next day.
© 2019 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?