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.
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 3-4 hours, until the ribs are very tender.
- Mop sauce on the ribs and finish on the grill to get them crisp.
- Pass extra sauce.
