BEST Barbecue Baby Back Ribs

I am always looking for the best recipes and techniques for making delicious (and easy to prepare) foods.

This recipe is a result of trial and error and modification, modification, modification.

It is a simple and delicious method for preparing not only the BEST ribs but also a fantastic Spice Rub and Barbecue Sauce that can be used on other meat and poultry.

All 3 components can be prepared in advance and then thrown on the grill for a quick warm up and serve.

I usually have the spice rub and barbecue sauce done days (or weeks) in advance.

The combination of the 3 will have your friends thinking you are a wizard at cooking.

WARNING: Once you have tried this you may NEVER EVER be happy with any other ribs or sauce again!

• Baby Back Ribs
• Sharp Knife
• Spice Mix
• Plastic Wrap
• Roasting Pan
• Aluminum Foil
• Barbecue Sauce
• Barbecue

Ingredients:

• 1 Tablespoon Garlic Powder
• 1 1/2 Tablespoons Paprika
• 1 1/2 Tablespoons Ground Black Pepper
• 3 Tablespoons Light Brown Sugar
• 1 1/2 Tablespoons Kosher Salt

Pour all ingredients into a small bowl and mix with a fork.

NOTE:

• I usually make this in advance and keep it handy in the cupboard all the time.
• Also great on any meat or poultry you want to roast or grill!

Ingredients:

• 1 Onion
• 8 Cloves Minced Garlic
• 1 1/2 Cups Kentucky Bourbon Whiskey
• 32 oz Ketchup
• 1 6oz can Tomato Paste
• 4 Tablespoons Liquid Smoke
• 1/2 Cup Worcestershire Sauce
• 2/3 Cup Cider Vinegar
• 1 Teaspoon Pepper
• 1 Tablespoon Salt
• 1 Cup Brown Sugar

Directions:

• Chop Onion and Garlic
• Saute in a LARGE fry pan or a 3 qt sauce pan with the Whiskey until onion is translucent. (about 10 mins)
• While onion sautes measure and mix remaining ingredients in a separate bowl.
• Add the ketchup mixture to the onion mix and simmer for 20 mins.
• Strain through a sieve.

NOTE:

• I prepare this ahead of time and keep a bottle of it to use any time.
• As long as you strain out the onion and garlic it should keep up to 4 weeks.

NOTE:

• I love to have ribs that fall off the bone.
• I remove the "silvered skin" from the back of my ribs. (Refer to the video attached for how to accomplish this)
• This also allows more of the flavors of your rub and cooking method to permeate the meat.
• If you don't see any silver skin then you are lucky enough to have purchased ribs with this already removed!
• You can also just leave it if you desire.

Directions:

• Remove "Silver Skin" (aka Membrane) on back of ribs. (Optional)
• Once membrane is removed apply your prepared Spice Rub to both sides of the ribs.
• Wrap ribs in plastic wrap and place in refrigerator overnight.

Tip:

• Wearing food safe disposable gloves is a good idea when applying the spice rub.

The Oven Cooking

• Preheat oven to 275 degrees
• Remove ribs from the refrigerator and remove the plastic wrap.
• Place in roasting pan and cover tightly with aluminum foil.
• Roast "low and slow" until tender (around 3-4 hours).
• If preparing in advance you can either set aside or refrigerate at this time.
• To finish off place slather with barbecue sauce and place under broiler until sauce darkens and thickens

Cooking on the Grill (alternative method)

• The key here once again is "low and slow" using the indirect method on the grill.
• Use same prep, temps and approximate cooking time.
• To finish off place slather with barbecue sauce and return to heat until sauce darkens and thickens

Cooking in a Smoker (alternative method)

• Once again low and slow - but if you love the smoked taste it is MUCH lower and slower!
• Temp is approx 225-250 degrees.
• Do not wrap the meat - place directly on racks in smoker, bone side down.
• Time to doneness is approx 4-5 hours.
• To finish off place slather with barbecue sauce and return to heat until sauce darkens and thickens

NOTE:

• Oven cooking is my preferred method with finishing on the grill.
• You want your ribs to easily come off the bone but not to fall apart when you pick them up.

ENJOY!