Chicago Ribs (America's Test Kitchen)

DrGaellon's Note:

From Cook's Country episode 111, "Midwestern Favorites." Baby back ribs are the classic cut for this.

• Total Time: 3 hrs 30 mins
• Prep Time: 30 mins
• Cook Time: 3 hrs

Ingredients:

Servings: 6

• 3 lbs baby back ribs (2 racks)

Rub

• 1 tablespoon mustard powder
• 1 tablespoon paprika
• 1 tablespoon dark brown sugar
• 1 ½ teaspoons garlic powder
• 1 ½ teaspoons onion powder
• 1 ½ teaspoons celery salt
• 1 teaspoon cayenne pepper
• ½ teaspoon ground allspice

Sauce

• 1 ¼ cups ketchup
• ¼ cup molasses
• ¼ cup cider vinegar
• ¼ cup water
• 1⁄8; teaspoon liquid smoke

Directions:

1. Soak 1 cup hickory chips in water for 15 minutes.
2. Using a paring knife, trim membrane off bone-side of racks. Place on a baking sheet.
3. In a bowl, thoroughly combine rub ingredients. Remove 2 tablespoons and set aside for sauce making. Pat ribs dry and sprinkle remaining spice rub over both sides of both racks.
4. Set barbecue grill for indirect heat. Place hickory chips in a disposable aluminum pie plate directly over heat source. Place a second, large aluminum roasting pan to one side of the heat source, and add 2 cups water. Arrange cooking grates over pans. If using gas, turn on burner under wood chips to high, and other burners to medium. Close lid and preheat 15 minutes.
5. Reduce main burner to medium and turn other burners off. Place ribs over pan of water, bone side up. Cook 90 minutes, turning once halfway through.
6. Place a rack over a baking sheet. Pour enough water in bottom to just cover. Transfer ribs to rack and wrap tightly in foil. Place pan in preheated 250°F oven for another 1½-2 hours. Transfer to cutting board, tent with foil and rest 10 minutes.
7. Combine ketchup, molasses, vinegar, water, liquid smoke, and reserved spice rub. Whisk thoroughly. Mop ribs thoroughly with sauce, using about 1 cup of sauce. Serve remaining sauce on the side.

Reviews

[threeovens]

This recipe made tender and very tasty ribs. I used baby back beef ribs. Since it is January, I altered the cooking method slightly by cooking entirely in the oven. For the first roasting, I placed the ribs on a rack over a baking sheet with water in it and cooked uncovered. The second roasting I added water and covered with aluminum foil. When they were done, I removed the foil, brushed with the BBQ sauce (delicious) and turned the oven off until serving. Then I brushed them again.