Baby Back Ribs
Baby Back ribs are great because they are easy to eat with your hands, thus a great party food. People often make the mistake of thinking that baby back ribs should be slow and long cooked. Not true at all. Baby Back Ribs are cut from the back rib section of the pig and the meat on them is therefore tender like a center-cut pork chop. For that reason, they should be grilled quickly and without pre-cooking.
The real work in great ribs comes from the flavoring, not the cooking. The flavor comes from what you put on the meat both before during and after cooking. I believe great ribs are flavored twice (dry rub and then a sauce). This recipe produces ribs that have flavor with a spicy kick, so adjust accordingly to your taste.
1 rack (approx 2pounds) baby back pork ribs
(each full rack serves 2-3 people or 1 Arnie)
2 cups barbeque sauce (see recipe below)
1 cup spice rub (see below)
For the Dry Rub
2 Tablespoons paprika
2 Tablespoons Chile powder
2 teaspoons cayenne pepper
2 Tablespoons garlic powder
2 Tablespoons brown sugar
1 Tablespoon cumin
1 Tablespoon dry mustard
1 Teaspoon dry sage
1 Teaspoon dried oregano
¼ cup salt
1 Tablespoon ground black pepper
Mix all ingredients together. This mix will keep well in a sealed container for months.
For the Barbecue Sauce
1 medium/large red onion chopped
1 medium/large yellow onion chopped
2 whole medium garlic bulbs, each clove chopped
1 16 oz can diced tomatoes, pre-seasoned with basil & garlic
2 8 oz can tomato paste
1 14 oz can tomato sauce
1 cup chicken broth
1 cup chopped celery
1 cup cider vinegar
¾ cup tarragon white vinegar
1 ¾ cup ketchup
4 tablespoons Worcestershire sauce
1 tablespoon Louisiana Hot Sauce
1 tablespoon cayenne pepper
2 tablespoons chili powder
2 teaspoons paprika
2 teaspoons powdered mustard
3 teaspoons ground cumin
If you like a thicker and/or sweeter bbq sauce you can also add 2-3 tablespoons of molasses OR 3 - 4 tablespoons brown sugar.
1. over medium high heat, sauté the onion, celery and garlic until translucent (approx 5 minutes)
2. Add all the remaining ingredients, and simmer sauce, uncovered, for 30 minutes, or until smooth. Puree sauce in a blender, it's ready!
To Make the Ribs...
1. At least 4 hours and preferably 24 hours, before grilling, apply dry spice rub to ribs and refrigerate.
2. Heat a gas grill on high for at least 10 minutes with the lid closed If you have a thermometer on your grill, you're going for 450-500 degrees internally.
3. Place ribs meat side down on grill. Lower heat to medium high and cook for 5 minutes.
4. Turn ribs over and lather meaty side with barbeque sauce. Cook for 5 minutes.
5. Turn ribs again and cook for 3 minutes.
6. Turn ribs once more so that the meaty side is again facing up and lather with sauce once more. Turn off heat, but leave ribs in grill, covered for 3 additional minutes. This should produce ribs that are cooked through, but still tender. Separate your ribs as desired and serve with additional sauce.