Recipes from Today’s Show: Richie’s Famous Ribs

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TODAY on MHTV: My husband, Richie, makes the best baby back ribs. Not one to write down his recipes, I had to follow him around the kitchen to get the details on the dry rub. The result is a perfect balance of salt, sweet, and spice. To round out the meal, slow-cooked baked beans with bacon and my simple limeade. More from the show.

Get the recipes from this episode:

Richie’s Grilled Baby Back Ribs

Slow-Cooked Baked Beans


Get the recipes from the 11:30 am ET show: Pork Chops Menu

Watch ”Mad Hungry with Lucinda Scala Quinn” Mondays at 11:30 a.m. ET/10:30 a.m. CT, Tuesdays through Fridays at 11 a.m. ET and 11:30 a.m. ET on Hallmark Channel.

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  • Edie August 10, 2011 at 9:15 am


    Great to see Michell is cooking with you again. (Great picture.) As I recently said, I love the family/friend cooking aspect of your show. Will my two favorite guests Virginia Willis and teacher John Contratti be back to cook with you? It’s great to catch up with friends/favorite guests, and most importantly, great cooks.
    Have a great day.


  • Dave in Boulder August 15, 2011 at 6:52 pm

    I’ve made these ribs twice now. Wonderful. It’s going to be a summer staple a Casa Dave.

  • Dave in Boulder August 15, 2011 at 6:53 pm

    Beans were a hit, too.

  • Terri August 16, 2011 at 6:36 pm


    I agree with you 100 percent. Virginia and John were my favorite guests last season too. I just find it funny that Lucinda never addresses us when we ask about them. When a show doesn’t pay attention to viewers, it’s the first sign of viewers becoming turned off. I also don’t like the tone of some of the bloggers. It’s a great cooking show. But there seems to be a very selective choosing on what comments are answered. It’s a shame. If other guests are going to be repeated, why not these two very nice and talented people.



  • laura August 19, 2011 at 11:53 am

    I would like to make the richie’s ribs recipe. I can’t get the vidio to play. The recipe did not print all of the ingredien I know there is instant cofee and cocoa. When printing the recipe I did not write the measurments down. Today I can;t made this for dinner. I wondered if any one has this comple recipe.

  • Lo August 31, 2011 at 10:53 am

    Hi Laura,

    Below is the full recipe from the website for Richie’s ribs, I’ll speak to someone from IT to look at why the video isn’t working correctly.


    Mad Hungry, April 2011
    Serves 4
    Add to Shopping List

    2 racks baby back ribs (4 pounds total) or pork spareribs
    Coarse salt and freshly ground black pepper
    2 teaspoons sweet paprika
    1/2 teaspoon smoked Spanish paprika (if available)
    1 teaspoon dried sage
    1/2 teaspoon ground cinnamon
    1/2 teaspoon ground cumin
    1/4 teaspoon cayenne pepper
    2 tablespoons granulated brown sugar
    1 cup favorite barbecue sauce

    Sprinkle the ribs generously with salt and black pepper. In a small bowl, combine the sweet and smoked paprikas, sage, cinnamon, cumin, cayenne, and brown sugar. Rub the mixture into the meat and let stand at room temperature for at least 30 minutes or refrigerated for up to 2 hours.

    Prepare a charcoal grill for indirect heat. (If oven-roasting, see below.)

    Place the ribs on the grill, on very low heat, 250 degrees or less. Remember, don’t cook ribs over direct flames. Cover and almost close the vents. Every 20 minutes, turn the ribs around to cook evenly. They should be perfectly cooked within 1 1/2 to 2 hours; if using pork spareribs, cook an additional half an hour. Serve with barbecue sauce on the side.

    To Oven-Roast Ribs: Add one tablespoon each of cocoa powder and instant coffee to the rub. Place rub-seasoned ribs on a baking sheet and cook for 1 1/2 to 2 hours at 350 degrees. Increase the heat to 425 degrees, brush over barbecue sauce, and cook for 15 more minutes until caramelized.

    © 2011 Martha Stewart Living Omnimedia, Inc. All rights reserved.

  • Lo August 31, 2011 at 11:00 am

    Hi Terri,

    Thanks for writing in and I’d like to address your concern about comments and blogging. LSQ and I are literally the only two full-time employees of all things Mad Hungry so as much as we’d like to respond to every comment (and believe me, very truly we do), we just don’t have the manpower at the moment to be able to do that. As fans, viewers, and readers of mad hungry, we so appreciate your patience with our growing pains as well as the love and constructive criticism we get.

    As for guests for the upcoming shows starting on the 26th, we also love John and Virginia, they’re both talented cooks and wonderful people. I can’t disclose whether they’re on or not, but with so much fan love, it’s hard to believe they won’t be making an appearance on the show sometime in the future.


  • Peggy Paddock March 5, 2012 at 2:10 pm

    Winner, Winner Chicken dinner has been a recipe that has been circulated among all my friends and so on and so on and so on. EVERYONE loves it, as well as some other recipes from the show.

    Will you be having another such contest or will you showcase any of the runner up recipes? In particular that recipe is great because it is so simple – dump in a ziploc, marinate, then dump in a pan and bake. Great for us working gals!


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