Grilled "True" Baby Back Ribs with St. Barts Seasoning

And we're back.  Miss me?  Didn't think so.  I didn't miss you either, my dozen followers.

I have actually grilled, smoked, and rotisseried ribs since my last post a half year ago.  (A half year?  I'm a little behind).  Some highlights therein include a forthcoming Huli Huli Ribs recipe done over open fire (awesome), McGiver ribs done with inferior equipment on a butt cold day for my brother-in-law's birthday in Scotland this summer (rocked 'em) and breaking in my Mom and step-father's new Weber with baby backs in West Virginia, following a red-eye no less.  So yes, I've been busy in general (hence a six month absence) and been rib-busy as well.

Picking up where we left off...

One of the many things that keeps me busy is coaching my kids basketball teams the first half of each year.  After a game this past winter, I'm guessing late February, we had the coach and kids from the opposing team over for ribs.

Grilled "True" Baby Back Ribs with St. Barts Seasoning

Rib Date: February 2013

Ribsters: Stults family, Frommelt family, Wickersham family and Francis Davin

Even though Sean Wickersham's undefeated basketball team beat us that day, we invited him and Julie and his good guard daughter Devon over for dinner.  We're cool like that.  We were joined by my assistant coach extraordinaire Paul Frommelt and his brood, as well as Francis Davin, who's helped me coach both our sons' and daughters' teams for many years.  Good peeps all.

Unfortunately those fine folks got bad ribs.

Most of the recipes in Steven Raichlen's book, "Ribs, Ribs, Ribs" have been winners.  But, like my basketball team that day, "Grilled True Baby Back Ribs" were losers.

These Caribbean-inspired ribs were kinda tough and chewy.  They are grilled like the name implies.  Before hitting the grill, they marinade for a few hours in a mixture of tomatoes, Ginger and garlic, with added spices.  Then grill over direct heat for about 40 minutes, flipped halfway, and, voila! you have tough, chewy ribs.

We served these icky ribs with red beans and rice to keep the Caribbean theme going.  We drank wine because that's how we roll here in Napa. 

Comments from the ribsters:

"The rice and beans were nice." - Sean Wickersham

"Not exactly fall-off-the-bone tender." my wife Gill.

Then, after more wine, "I must be getting buzzed.  I like these; Simple flavors.- more Sean W.

"I liked everything about them, except the ribs." - Leslie Frommelt.

"I've had better; these could be worse.  Rustic." - me.

That about sums it up.