Baby-Back-Rib Kebabs
- Total Time
- 20 minutes, plus time to marinate
- Rating
- Notes
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Ingredients
Yield:4 servings
- 2 to 2½pounds baby back ribs
- 1white onion, sliced
- 1teaspoon paprika
- ½teaspoon crushed red chili powder
- 1teaspoon salt
- ½teaspoon black pepper
- ¼cup olive oil
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
707 calories; 55 grams fat; 17 grams saturated fat; 0 grams trans fat; 27 grams monounsaturated fat; 8 grams polyunsaturated fat; 4 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 49 grams protein; 700 milligrams sodium
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.
Powered byPreparation
- 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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