Barbecued Pork Ribs
- Ready In:
- 2hrs
- Ingredients:
- 22
- Serves:
-
4-6
ingredients
-
FOR THE RIBS
- 2 (2 -2 1/2 lb) St. Louis cut rib racks
- vegetable oil, for grilling
-
FOR THE RUB
- 2 tablespoons brown sugar, lightly packed
- 2 tablespoons coarse salt
- 2 tablespoons fresh ground pepper
- 2 teaspoons hot paprika
- 2 teaspoons mustard powder
- 1 teaspoon celery seed
-
FOR THE SAUCE
- 2 tablespoons vegetable oil
- 1 small onion, finely chopped (1 cup)
- 3 garlic cloves, minced
- 1⁄4 teaspoon red pepper flakes
- 1⁄4 cup tomato paste
- 1⁄4 cup Bourbon
- 1 cup strained tomatoes
- 1⁄2 cup cider vinegar
- 1⁄4 cup Worcestershire sauce
- 1 cup water
- 1⁄4 cup light brown sugar, plus
- 2 tablespoons light brown sugar
- coarse salt
- fresh ground pepper
directions
-
PREPARE THE RIBS:
- Place 2 racks of ribs, meat side down, on a work surface. With a knife, cut a small slit through the silvery membrane at one end of the rack. Using a paper towel, grip the cut portion of the membrane and gently peel it from the rack, and discard. Repeat with the remaining rack.
-
MAKE THE RUB:
- Combine the sugar, salt, pepper, paprika, mustard powder, and celery seed in a bowl, (If mixture is clumpy, pass through a sieve). Rub mixture on both sides of each rack. Place ribs on a rimmed baking sheet, cover and refrigerate for at least 2 hours (or overnight). Let stand at room temperature for 30 minutes before cooking.
-
MAKE THE SAUCE:
- Heat oil in a medium saucepan over medium heat. Add onion and garlic, and cook until onion is tender, 2-3 minutes. Add red pepper flakes and tomato paste, and cook for 1 minute. Stir in bourbon, scraping the pan. Stir in the tomatoes, vinegar, Worcestershire sauce, water and sugar, and cook, continuing to stir, until sugar dissolves.
- Simmer the sauce. Bring the sauce to a boil. Reduce heat, and simmer until reduced by 1/3 , about 30 minutes. Season with salt and pepper. Let cool slightly. Purée in a blender until smooth. (You should have about 2 cups). Use immediately, or let cool completely, cover, and refrigerate for up to 2 weeks.
- Cook ribs on medium-high grill, using sauce in last few minutes of cooking time. Remainder of sauce can be served with the ribs.
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I am a 56 year old Gramma that, for the first time in my life, has purchase myself a computer, and I didn't know what i was missing!!
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