BarBQ Baby Back Ribs

Although I've always loved this rib recipe from my aunt, I added a few touches and techniques to give them a deeper, more complex flavor.

Servings: 6

RUB
1/4 Cup Paprika
1 Tablespoon Dark Brown Sugar
1 Tablespoon Turbinado Sugar
1 Tablespoon Salt
2 Teaspoons Dry Mustard
1 1/2 Teaspoons Cayenne
1 1/2 Teaspoons Garlic Powder
1 Teaspoon Celery Salt
1 Teaspoon Fresh Ground Black Pepper
1 Teaspoon Onion Powder

SAUCE
1 Onion, quartered
2 Smoked Chili Peppers (1 Jalapeno, 1 Black Hungarian), stemmed and seeded
1 Piece Fresh Ginger, about the size of 2 quarters stacked
1/2 Cup Bourbon
1 Cup Catsup
1/4 Cup Lemon Juice
1 Tablespoon Dry Mustard
1 Tablespoon Turbinado Sugar
1 Tablespoon Ginger Preserves
3 Tablespoons Worcestershire Sauce
2 Tablespoons Vinegar
2 Tablespoons Olive Oil
1 Tablespoon Honey

RIBS
3 Slabs Baby Back Ribs

  • Mix rub ingredients together.
  • Cut slabs in half, sprinkle and rub on the rub, and refrigerate in a ziplock bag overnight.
  • Emulsify onion, smoked peppers and bourbon in blender.  Put in a pot and add remaining sauce ingredients.
  • Simmer all sauce ingredients together for 30 minutes uncovered.
  • Preheat oven to 325°.
  • Put ribs on a rack in a pan and cook for 2 hours.
  • Mop sauce on the ribs and finish on the grill to get them crisp.
  • Pass extra sauce.
Per Serving: 292 Calories; 12g Fat (44.3% calories from fat); 7g Protein; 28g Carbohydrate; 2g Dietary Fiber; 23mg Cholesterol; 1903mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 1 1/2 Other Carbohydrates.
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