Rick Mirer ’93 – I’ve got some serious meat eaters in my house. This rib recipe pleases all of them. We finally got it right.
Rick Mirer played quarterback on the University of Notre Dame football team from 1989-1992. Rick was the second overall pick in the 1993 NFL Draft, selected by the Seattle Seahawks. He played for twelve seasons for seven teams: the Seahawks, Bears, Packers, Jets, 49ers, Raiders, and Lions. Currently, he resides in Southern California and owns a winery in Napa Valley: Mirror Wines.
Rick Mirer’s Notre Dame Highlight: I have so many great memories. Some of the simple things are what make up some of my best memories: the camaraderie, the travel, spending Thanksgiving together. My all-time best football memory, however, has to be the 1992 Penn State game. There was so much drama at the end of that game…going for two points to win the game, playing our last game in Notre Dame Stadium. We ended our time at Notre Dame on a huge highlight. The one we got to sleep on was the Penn State game, and we could not have asked for a better ending (final score: Notre Dame 17–Penn State 16). After the Michigan game ending in a tie and being left with such a weird feeling after that game, I just felt that we had to go for it. We’re either going to win this thing or not.
Rick’s favorite recipe is his baby back ribs. I’ve got some serious meat-eaters in my house. This rib recipe pleases all of them. We finally got it right. Also, the ribs pair perfectly with Mirror Cabernet Sauvignon!
Best Baby Back Ribs – Rick Mirer
Ingredients
- 1 Rack of pork baby back ribs use 2-3 racks for 3-4 people
- – BBQ sauce of choice
Dry rub (you can use whatever spices you like, but definitely don’t leave out the brown sugar)
- 4 Tablespoons brown sugar
- 1 Tablespoon kosher salt or omnivore salt
- ¼ – ½ Teaspoon black pepper
- 1 Tablespoon garlic powder
- ½ Tablespoon onion powder
- 1 Tablespoon dried oregano
- ½ Tablespoon or less of cayenne pepper unless you like it hot
- ½ Tablespoons chili powder
Instructions
For this recipe, you will need foil and a baking sheet. Finish on grill. Preheat oven to 250 degrees.
- – Mix dry rub spices and apply all over ribs.
- – Wrap in foil and place on baking sheet
- – Cook at 250 degrees for 2 ½ – 3 hours
- – After over, coat ribs with BBQ sauce and grill for 20 minutes.
