I ended up using McCormick's pork rub because (a) I had it on hand and (b) my husband was too cheap to let me buy all the spices required for the recipe in the magazine. Sad, but true. Don't worry, he hardly ever reads my blog so hopefully I won't get in troube for my honesty.
We were a little skeptical about the rub because we usually like our ribs saucy, but we were very happy with the result. If you are cheap or lazy, I recommend the McCormick pork rub because it gave the ribs outstanding flavor. Let's just say there were three of and there were no leftovers. I served the ribs with some grilled veggies and artichokes.
Here's the recipe with my comments in brackets:
Baby Back Pork Ribs
From Every Day with Rachael Ray
Prep Time: 15 min
Cook Time: 1 hr 10 min
3 tablespoons paprika
2 tablespoons crushed red pepper
1 1/2 tablespoons onion powder
1 1/2 tablespoons garlic powder
1 1/2 tablespoons dried basil
1 1/2 tablespoons dry mustard
2 teaspoons dried thyme
2 teaspoons ground ginger
Salt and black pepper
6 1/2 pounds baby back pork ribs, cut into 3-rib pieces [I think we missed this step when we prepared the ribs because we did the whole thing as one big piece.]
3 tablespoons vegetable oil
1. In a small bowl, combine the paprika, crushed red pepper, onion powder, garlic powder, basil, mustard, thyme, ginger, 1 tablespoon salt and 1/4 teaspoon black pepper. [Or, open jar of McCormick pork rub.]
2. Preheat the grill to medium. Arrange the ribs on a large baking sheet and rub on both sides with the oil, then season generously with the spice mixture. Cover the baking sheet tightly with foil and grill, with the cover down, until the meat is tender, about 1 hour.
3. Remove the foil and place the ribs on the grill. Cook, turning once, until lightly charred, about 10 minutes.