Baby Back Ribs

"After many tries, these are the most tender and best tasting ribs I have ever made. Everyone who tries them says the same!"

Joanne Parks, Steger, Illinois

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The recipe says 1/4 cup of Paprika....Could this be correct? Seems like an awful lot to me....

Although I haven't made this actual recipe (yet), I know that my daughter used a tablespoon of Paprika for only a pound and a half of salmon (with some brown sugar, pepper, salt, and ground mustard)...and it was delicious! Chicken Paprikash calls for 3 tablespoons or more.

I think that the trick with Paprika is to make sure you use either the mild (regular) or Hot Hungarian Paprika to your liking. The mild goes a long way. Dip your moistened finger into it and taste test it...something my Mom told me to do with herbs and spices many years ago. You will know how to adjust accordingly.

For 4 and 1/2 pounds of ribs, I think 1/4 cup of paprika sounds appropriate. Most of the rub is going to come off during cooking anyway. :)

God bless Taste of Home for filling our tummies and our hearts! :)

1896 calories and 146 g of fat (52 grams saturated fat) is this for one serving? WOW!! Makes you think....

This recipe is fabulous! I put the ribs in foil and bake in an oven at 350 on a cookie sheet for 1 1/2-2 hours first, then put on the grill, brush with the sauce and brown.

Surely the nutritional information is a mistake or it is for the whole thing! I wonder if there is a way to report this and ask if it is a mistake!