- * BBQ Baby Back Rib*s
- Serves 6-8
- This recipe has a few steps, but you can make the BBQ sauce and rub in advance and it is simple to put together. I like the big batch this recipe makes of both the sauce and the ribs, and I freeze the sauce to have at a moments notice. The ribs are tender fall off the bone delicious, and the BBQ sauce has a wonderful smoky flavor from the bacon. The BBQ rub is also good on grilled steaks and hamburgers.
2 slabs of baby back ribs, cut in half (optional)
BBQ rub (recipe below)
1 beer -any kind, or 2 cups chicken broth
Place ribs bone side down on a large baking sheet and rub both sides generously with the BBQ spice rub. Place foil over ribs and place in refrigerator for 2-12 hours, or overnight.
30 minutes before you put them in the oven, remove from refrigerator and place on counter to come to room temperature.
Preheat oven to 325 degrees.
Pour beer on bottom of baking sheet and place ribs and cover the ribs with foil. Place in the oven and braise for 2 hours.
Meanwhile, make the BBQ sauce. (Recipe below)
10 minutes before the ribs are cooked in the oven, preheat grill.
With a pastry brush, generously brush BBQ sauce on meaty side of ribs and place on grill. Brush other side with sauce and grill until browned, Cook 8-10 minutes on each side.
Remove to a clean baking sheet or meat carving board and allow to rest for 5 minutes before you cut individual ribs to serve.
Heat extra BBQ sauce and place in little bowls to accompany the ribs.
6 strips bacon, chopped
1 large onion, grated
1 apple, peeled and grated
3 cloves garlic, minced
2- 8 oz. cans of tomato sauce
1 cup ketchup
1 cup seasoned rice vinegar
1/2 cup apple cider vinegar
1 cup apple juice
1 cup brown sugar
2 tablespoons Worcestershire sauce
3 tablespoons Dijon mustard
1 teaspoon cumin
1/2 teaspoon cayenne pepper (optional)
salt and pepper to taste
In a large saucepan, add bacon and sauté until crispy. Remove with slotted spoon to a bowl and reserve. Add onion and sauté for 8 minutes or until golden brown. Add apple and sauté for 5 minutes. Add garlic and sauté for 1 minute. Add remaining ingredients and cook over medium low heat 25 minutes. Taste for seasoning and make adjustments and allow to cook for another 5 minutes.
Use an immersion blender, or allow to slightly cool and place in blender and blend the sauce in batches until it is smooth.
Can be made several days ahead or frozen in several containers for future use.
Classic BBQ Rub
2 tablespoons smoked paprika
2 tablespoons kosher salt
3 tablespoons sugar
2 tablespoons brown sugar
1 tablespoon ground cumin
2 teaspoons chili powder
1 tablespoon freshly ground black pepper
1/2 teaspoon cayenne pepper (or more if you like it hot)
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon celery salt
1 teaspoon oregano, crushed
Combine all ingredients in a baggie or bowl and shake well. Transfer to Tupperware or seasoning shaker. Keeps for months.