Fall Off the Bone Barbecued Baby Back Ribs
A perfect blend of sweet barbecue sauce slathered on spicy meat; baked tender then grilled to finish. I have tried many different techniques, and this is the winner! Shown here with homemade bake beans (see recipe), Au Gratin potatoes (see recipe), and Asian Slaw (see recipe).
Ingredients
- 1 rack baby back ribs - trimmed, membrane removed (see note), then cut in half, about six ribs in each piece to make it easier to handle and cook
Dry Rub
- 2 tablespoon smoked paprika
- 1 tablespoon black pepper
- 3 tablespoon brown sugar
- 2 teaspoon coarse salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin
- 1 teaspoon chili powder
- ½ teaspoon dried mustard
- ¼ teaspoon ground cinnamon - optional
- 1 teaspoon ground coriander - optional
Barbecue Sauce
- 2 cups ketchup
- ¼ cup molasses
- ½ cup apple cider vinegar
- ½ cup brown sugar
- 5 tablespoon unsalted butter
- 3 tablespoon paprika
- 2 tablespoon chili powder
- 1 tablespoon chipotle powder - optional
- 4 cloves garlic - finely minced
- ½ medium onion - finely chopped
- salt - to taste
- cayenne - to taste
Instructions
- Preheat the oven to 300°,
PREP AND BAKE RIBS
- Cut the rack in half and lay each half on a large sheet of heavy-duty aluminum foil.
- Mix together the dry rub and generously apply to both sides of the ribs, wrap tightly and place on a large baking sheet.
- Bake in the oven for 3 hours.
- Remove from oven and carefully unwrap using potholders.
BARBECUE SAUCE
- Heat the butter in a pot over medium heat for 2-3 minutes. Add the onion and sauté until it begins to brown. Add the garlic and sauté for another 2 minutes.
- Pour in the remaining ingredients and stir well to combine. Simmer slowly for at least 30 minutes, and up to 2 hours.Adjust the heat and salt levels with the cayenne and salt right before you plan to use this sauce, which is great on ribs, chicken and pork shoulder.See Note 2.
BARBECUING
- Place the two half racks on the grill either at medium heat or indirect heat. Brush both sides with the sauce, close the cover and let cook for 2 - 4 minutes turning and re-brushing the sauce 3 - 4 times more times, layering that cooked sauce into a slightly charred, rich coating.
Notes
NOTE 1 -
NOTE 2
- To assure that the meat will be tender to the bite and fall off the bone there is a fine membrane on the backside of the rack that should be removed. There are two different techniques, one involves getting your finger or knife under the membrane in the middle of the rack and pulling it off, the other is getting a knife under the membrane at the end with the shortest rib, both in an effort to get a grip of the membrane so you should be able to peel it back the length of the rack. Once you get an edge free you can grab it with a paper towel to make it easier to get a good grip.
- If you don't want to go through the bother of making your own sauce, there are many wonderful, bottled sauces available on the shelf, use your favorite. My favorite is Sweet Baby Rays.