Carolina Barbecued Baby Back Ribs
photo by puppitypup
- Ready In:
- 3hrs 30mins
- Ingredients:
- 19
- Serves:
-
4
ingredients
- 1814.36-2721.55 g pork baby back ribs, cut by your butcher as explained above
- 29.57 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
directions
- 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.
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Reviews
-
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.
RECIPE SUBMITTED BY
GREG IN SAN DIEGO
San Diego, California
<p>I'm a recently retired San Diego trial attorney and wanna-be professional chef-restauranteur. Why am I so passionate about cooking? I don't know. What I do know is that those who don't cook are missing out on one of life's truly enjoyable experiences! I have a collection of whimsical signs posted above my workbench at home, one of which states: Love people. Cook them tasty food. How true.</p>
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