Womanista Food + Drink: Labor Day BBQ Ribs

Hey lovely womanistas! I hope y’all are enjoying a FABULOUS day off – and if you are working (thank you, Whole Foods employees!) I appreciate you and will toast you with a chilled glass of sauvignon blanc later! If you are like me and woke up without a plan, but wanting to BBQ (see: thank you whole foods employees for working today!) here is a DELISH recipe from the cookbook “Real Grilling” for BBQ ribs (side note: this book is AWESOME. I follow it for pretty much everything I cook on the grill!)

Prep Time: 20 minutes

Grilling Time: 1-1/2 to 2 hours


  • 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon granulated garlic
  • 1/2 teaspoon pure chile powder
  • 1/2 teaspoon ground cumin
  • 2/3 cup ketchup
  • 1/3 cup cola
  • 2 tablespoons soy sauce
  • 2 tablespoons cider vinegar
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon mesquite liquid smoke (if you can’t find this, the smoking chips will give it enough good flavor!)

2 racks baby back ribs


  • 2 teaspoons kosher salt
  • 1 teaspoon granulated garlic
  • 1 teaspoon pure chile powder
  • 1 teaspoon freshly ground black pepper

About 2 cups mesquite chips, soaked in water for at least an hour

To make the rub: In a small bowl, mix the rub ingredients. Season the ribs all over with the rub, pressing the spices into the meat.

To make the sauce: In a medium saucepan over medium heat, warm the oil. Add the garlic, chile powder, and cumin. Cook for 30 seconds, stirring occasionally. Add the remaining sauce ingredients, whisk them together, and allow the sauce to simmer for about 5 minutes.

Remove the thin membrane from the back of each rack of ribs. Allow the ribs to stand at room temperature for 20 to 30 minutes before grilling.

Drain the mesquite chips and toss them onto the burning coals or into the smoking box of a gas grill. Grill the ribs over Indirect Low heat (grill temperature should be about 300°F) until the meat is very tender and has shrunk back from the ends of the bones, 1-1/2 to 2 hours. About 15 minutes before the ribs are done, start brushing occasionally with the sauce on both sides.

Transfer the ribs to a baking sheet and tightly cover with aluminum foil. Let rest for 30 minutes before serving. Serve warm.

Makes 4 servings

Happy Labor Day!! Be safe & have fun!

xo, the Womanista

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2 Responses to “Womanista Food + Drink: Labor Day BBQ Ribs” Subscribe

  1. Veronica S September 8, 2013 at 3:41 pm #

    Looks really good!

  2. Maggie Huggins September 4, 2013 at 2:11 pm #

    Hi, Cassie! I met you with my husband, Allen Huggins, on Sunday morning in front of BLVD. I really wish I had told you how much I love your blog! But I was moving a little slowly that morning after the first night of college football! hah! Anyways, it was nice to meet you!

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