Top Times recipes of 2008: Naked ribs
Some people like barbecue for the sauce; purists like it for the pork.
If you’re one of the latter, you have to try this recipe for naked ribs, developed by Food Editor Russ Parsons. They're No. 3 in our countdown of our favorite Los Angeles Times recipes of 2008. (Let us know if we missed your favorite, and we'll be sure to include it in our roundup.)
You don’t need a smoker to make these ribs, by the way, a good old-fashioned kettle grill will work fine. The trick is concentrating the heat along one side of the grill so that the ribs can slowly smoke on the cool side.
Note also that the dry rub spicing mixture makes enough to repeat this recipe three or four times — in other words, about a week’s worth.
Credit: Mel Melcon / Los Angeles Times