Prep 30 mins
Cook 3 hrs
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.
- 1814.36-2721.55 g pork baby back ribs, cut by your butcher as explained above
- 28.39 ml chili powder
- 14.79 ml fresh ground black pepper
- 14.79 ml brown sugar
- 9.85 ml crushed red pepper flakes
- 4.92 ml garlic powder
- 4.92 ml dried thyme
Carolina Mountain Barbecue Sauce
- 1 medium yellow onion
- 14.79 ml vegetable oil
- 9.85 ml olive oil
- 4 garlic cloves, finely minced
- 236.59 ml brown sugar
- 473.18 ml ketchup
- 177.44 ml apple cider vinegar
- 118.29 ml soy sauce
- 29.58 ml Worcestershire sauce
- 4.92 ml crushed red pepper flakes
- 4.92 ml dry mustard
- 14.79 ml finely minced ginger
- Remove the membrane from the underside of the ribs. This is important. If you've not done this before, Google the technique.
- In a small bowl, combine the chili powder, sugar, crushed red pepper, garlic powder and thyme and mix well.
- Using your fingers, rub the mixture over both sides of the ribs.
- Cure the ribs in the refrigerator for at least 2 hours and for more flavor, up to 24 hours.
- To make the barbecue sauce, chop the onion and cook it in the vegetable oil until it is dark golden.
- Transfer the onion to a saucepan and add all the remaining barbecue sauce ingredients.
- Bring to a simmer, reduce heat to low, cover and simmer for 30 minutes.
- Pour the sauce through a medium-meshed strainer, scraping the sieve with a metal spoon to force all the pulp through the sieve.
- Refrigerate the sauce.
- Grill the ribs over medium indirect heat, for about 75 minutes or until the meat begins to shrink from the ends of the rib bones.
- Baste the ribs with the sauce occasionally, stopping 15 minutes before removing the ribs from the grill.
- To 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.
These were just the best ribs. I didn't change much...just the 1/4 cup of chilli powder - if I added that much of Aussie chilli powder I would have blown everyone's heads off....so I used 1/2 teaspoon. I love your directions, especially for saying to take the membrane off the back of the ribs (I've done that since seeing a Tyler Florence show where he did the same thing). Great ribs, great flavour, the sauce is outstanding...I don't think we will ever need another rib recipe. Thank you for posting :)
Greg, these ribs are really good - tender and flavorful! I would have given them five stars except that they were too spicy for us. My ribs were just barely 4 lbs, so I probably should have cut back on the dry rub a bit. The barbeque sauce is especially delicious. I put it through my blender after cooking, rather than the sieve.