BBQ Baby Back Ribs with Grilled Tomatoes
6lbs Baby Back Ribs (Two 3lb Racks)
1 tbsp. Cumin
1 tbsp. Smoked Paprika
1 tbsp. Garlic Powder
1 tbsp. Dried Mustard
1 tbsp. Chili Powder
1.5 tbsp. Kosher Salt
1/4-1/2 tsp. Cayenne Pepper
1 tsp. Black Pepper
1 Bottle Tessemae’s Organic BBQ Sauce
1 Package Vine Cherry Tomatoes
Salt & Pepper
Quick note, I highly recommend using the long roll of heavy duty aluminum foil for this recipe as the sheets. Preheat oven to 350°F with your rack in the center of the oven. In a small bowl mix cumin, smoked paprika, garlic powder, dried mustard, chili powder, kosher salt, cayenne pepper, and black pepper together.
Cut two pieces of foil, one for each rack, and place on a flat surface. Pat your ribs dry and place one rack in the center of each sheet of foil. Coat each rack in your seasoning mix and wrap up tightly in foil. Place both racks on a large backing sheet, and bake in the oven for 2 hours. Once ribs are done, carefully open foil and drain juices. Let ribs come to room temperature. Heavily coat top of ribs with BBQ sauce using a brush, reserving some for basting on the grill, and some for serving. Toss tomatoes in olive oil, salt and pepper. Preheat your grill to medium high and oil grill grate leaving a small area for your tomatoes. Once hot, place ribs on the grill and cook for about 8 minutes or until heated through, turning often and basting with BBQ sauce when needed. Remove from the grill and let rest. Add your tomatoes to the grill and cook for about three minutes flipping to another side and cooking for another 3 or until grill lines form.