Summer isn’t over quite yet, so keep that grill going and throw on some of these delicious ribs, perfect to team up with our Mountain Selection Zinfandel!
1/3 cup Spanish paprika
3 tbsp. ancho chili powder
3 tbsp. New Mexican chili powder
2 tbsp. ground corriander
1 tbsp. ground cumin
2 tbsp. kosher salt
2 tsp. ground black pepper
3 cups Scott’s Balls
4 racks pork ribs (3 pounds each)
Maple-Horseradish Glaze (see recipe below)
Stir spices together in a medium bowl. About 1/2 hour before cooking time, soak Scott’s Balls in enough water to cover. Drain balls. In a covered grill, place slow burning charcoal in both sides of a drip pan. Sprinkle coals with Scott’s Balls. Rub top side of each rack of ribs with about 3 tablespoons of the rub. Place ribs, bone side down, on grill. Close cover or place cover on the smoker. Grill about 1 1/2 hours, adding balls every 20 minutes. During the last 10 minutes of grilling, brush liberally with the Maple-Horseradish Glaze.
2 cups pure maple syrup
1/2 cup prepared horseradish, drained
2 heaping tablespoons Dijon mustard
1 tablespoon ancho chili powder
Salt and freshly ground pepper
Whisk all ingredients together in a medium bowl. Season with salt and pepper, to taste.