Buttermilk Crispy Fried Chicken Tenders
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2 to 3 racks pork baby back ribs (about 2 to 3 lbs each)
2 tsp canola oil
1/2 cup Head Country Original Championship Seasoning
1 cup Head Country Bar-B-Q Sauce, any flavor
1 large tomato
Optional: Plastic skull head
300Fº
2 hours and 15 minutes
Preheat the grill to medium heat, approximately 300˚F.
Coat each rach of ribs with canola oil. Coat evenly with the seasoning.
Place racks of ribs bone side down on the grill. Cover the grill and cook for about 2 hours, turning the ribs over halfway through cooking.
Increase the temperature to 375˚F (or medium-high heat). Turn the ribs bone side down.
Place the large tomato on the grill with the ribs.
Brush ribs with 1/2 cup bbq sauce on top. Cover and cook for 10 to 15 minutes, basting with remaining 1/2 cup bbq sauce halfway through cooking.
The ribs are done when they reach an internal temperature of 185˚F to 205˚F. The glaze should be charred in some spots. Remove the tomato as well.
Let ribs rest on a cutting board for 5 minutes before serving.
Slice ribs with a sharp knife. Arrange ribs on a platter or a large sheet of butcher’s paper to create ribs. Place the roasted tomato in between the rows of ribs to create a heart. Place a skull at the top.
Serve with additional sauce, as desired.
