Sweet and spicy ribs

[Arwin]

Today, I made some babybacks. A few with a sweet rub and glazed with butter/honey and a few with a spicy rub and glazed with applejuice/sweet chili sauce...

Ate them with sprouts.

 

[Mike Coffman]

Great looking ribs Arwin!

 

[Geir Widar]

Nice ribs, and grillshed.

 

[Walter R]

Fantastic Arwin, a fine feast!

 

[Mark Skeet]

Outstanding ribs! 7 racks on 1 grate, very cool.

 

[Mike P.]

Great cook Arwin! Man, must be nice to be able to do 7 racks on the top grill. excellent pic's too.

 

[Russell McNeely]

Ribs look great Arwin! I love brussel sprouts too.

 

[Gary H. NJ]

Those look like really small babybacks, true baby-backs. Not a criticism -- in the states the hogs slaughtered tend to be larger, so larger babybacks, etc. The set I did last week were huge, about 3 lb each. A true babyback is 1.75 lb or less if I remember correctly. Which is a very long-winded way of saying Great Tender Ribs Arwin. The pictorial was great and informative.

 

[A Moe]

YYYYYYUUUUUMMMMMMYYYYY! I want some of those Please!

 

[Jim H.]

Great looking ribs Arwin!

 

[John Solak]

Nicely done!!

 

[Troy B]

Wow, the food looks great but did you really intend to leave the snake cage open during cooking?

 

[Arwin]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Troy B:
Wow, the food looks great but did you really intend to leave the snake cage open during cooking? </div></BLOCKQUOTE>

LOL, yeah it's open almost everyday but it's no snake cage but a chicken cage. And they like to walk around in the garden rather than being caged

 

[Arwin]

They are small indeed, but I couldn't find better ones, they come boxed and deepfrozen so you don't know what's inside the box. Overhere they call them spareribs and I believe that what you call spareribs are called bellyribs overhere. Wish we could have the same cuts with the same names as you have at the other side of the pool...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Gary H. NJ:
Those look like really small babybacks, true baby-backs. Not a criticism -- in the states the hogs slaughtered tend to be larger, so larger babybacks, etc. The set I did last week were huge, about 3 lb each. A true babyback is 1.75 lb or less if I remember correctly. Which is a very long-winded way of saying Great Tender Ribs Arwin. The pictorial was great and informative. </div></BLOCKQUOTE>