1/1 Photo of Carolina Barbecued Baby Back Ribs
3 hrs 30 mins
GREG IN SAN DIEGO's Note:
These tasty ribs are easy to prepare, and make an attractive presentation with their shiny dark mahogany finish. Ask your butcher to cut the ribs in half, lengthwise, for more easily handled portions. Serve with a colorful fresh fruit salad topped with my creamy orange fruit salad dressing, "Creamy Orange Fruit Salad Dressing" and fresh corn on the cob, for a meal that will impress your guests. The recipe calls for 2 racks of baby backs.
My Private Note
Units: US | Metric
- 4 -6 lbs pork baby back ribs, cut by your butcher as explained above
- 1/8 cup chili powder
- 1 tablespoon fresh ground black pepper
- 1 tablespoon brown sugar
- 2 teaspoons crushed red pepper flakes
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
Carolina Mountain Barbecue Sauce
- 1 medium yellow onion
- 1 tablespoon vegetable oil
- 2 teaspoons olive oil
- 4 garlic cloves, finely minced
- 1 cup brown sugar
- 2 cups ketchup
- 3/4 cup apple cider vinegar
- 1/2 cup soy sauce
- 2 tablespoons Worcestershire sauce
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon dry mustard
- 1 tablespoon finely minced ginger
- 1Remove the membrane from the underside of the ribs. This is important. If you've not done this before, Google the technique.
- 2In a small bowl, combine the chili powder, sugar, crushed red pepper, garlic powder and thyme and mix well.
- 3Using your fingers, rub the mixture over both sides of the ribs.
- 4Cure the ribs in the refrigerator for at least 2 hours and for more flavor, up to 24 hours.
- 5To make the barbecue sauce, chop the onion and cook it in the vegetable oil until it is dark golden.
- 6Transfer the onion to a saucepan and add all the remaining barbecue sauce ingredients.
- 7Bring to a simmer, reduce heat to low, cover and simmer for 30 minutes.
- 8Pour the sauce through a medium-meshed strainer, scraping the sieve with a metal spoon to force all the pulp through the sieve.
- 9Refrigerate the sauce.
- 10Grill the ribs over medium indirect heat, for about 75 minutes or until the meat begins to shrink from the ends of the rib bones.
- 11Baste the ribs with the sauce occasionally, stopping 15 minutes before removing the ribs from the grill.
- 12To serve, cut the ribs into individual pieces and transfer them to a garnished serving platter or to garnished individual plates and serve at once, along with any extra sauce and the fruit salad and corn on the cob.
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Nutritional Facts for Carolina Barbecued Baby Back Ribs
Serving Size: 1 (766 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 1748.5
- Calories from Fat 1028
- Total Fat 114.2 g
- Saturated Fat 40.6 g
- Cholesterol 367.4 mg
- Sodium 3839.1 mg
- Total Carbohydrate 100.3 g
- Dietary Fiber 3.5 g
- Sugars 87.2 g
- Protein 80.6 g