Baby-Back-Rib Kebabs
Published July 27, 2013
William Brinson for The New York Times. Food stylist: Chris Lanier. Prop stylist: Susan Brinson.
- Total Time
- 20 minutes, plus time to marinate
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Ingredients
2 to 2 ½ pounds baby back ribs
1 white onion, sliced
1 teaspoon paprika
½ teaspoon crushed red chili powder
1 teaspoon salt
½ teaspoon black pepper
¼ cup olive oil
Nutritional analysis per serving (4 servings)
4 grams carbs; 176 milligrams cholesterol; 707 calories; 27 grams monosaturated fat; 8 grams polyunsaturated fat; 17 grams saturated fat; 55 grams fat; 1 gram fiber; 700 milligrams sodium; 49 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cut the baby backs into individual ribs. Put them in a nonreactive dish (or a resealable plastic bag), and add the rest of the ingredients. Marinate overnight in the refrigerator.
- Step 2
Once the ribs have marinated, discard the onions (or grill them on the side in a grill basket, or sauté on the stovetop, if you like). To thread the meat onto skewers, orient the ribs so the undersides are facing the same direction (the ribs should look like frowns). Pierce the meat with the skewers either right above or below the bone, and run the skewer through to the other side. Wide metal skewers are best; if you’re using wooden skewers, use two per kebab so the ribs are stable. Leave a little space between each rib so they brown all over.
- Step 3
Grill the ribs slowly, turning as necessary and basting with any leftover marinade, until they’re beautifully browned all over, 15 to 20 minutes.
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