Baby-Back-Rib Kebabs

Ingredients

• 2 to 2 ½ pounds baby back ribs
• 1 white onion, sliced
• 1 teaspoon paprika
• ½ teaspoon crushed red chili powder
• 1 teaspoon salt
• ½ teaspoon black pepper
• ¼ cup olive oil

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    706 calories; 55 grams fat; 16 grams saturated fat; 0 grams trans fat; 27 grams monounsaturated fat; 8 grams polyunsaturated fat; 3 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 49 grams protein; 176 milligrams cholesterol; 814 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

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.
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.
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.