First-Timer's Baby Back Ribs
- Ready In:
- 2hrs 15mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 2 (2 -2 1/2 lb) baby back rib racks
- 1⁄2 cup barbecue sauce
-
Rub
- 2 tablespoons kosher salt
- 1 tablespoon ground black pepper
- 2 tablespoons paprika
- 2 tablespoons brown sugar
- 2 teaspoons onion powder
- 2 teaspoons mustard powder
- 1⁄2 teaspoon celery seed, crushed in a mortar and pestle
-
Mop Sauce
- 3 tablespoons unsalted butter
- 1 cup apple cider
- 3 tablespoons Bourbon or 3 tablespoons apple cider
- 3 tablespoons soy sauce
directions
- If your butcher hasn't done it, pull the membrane off the bone side of the rack. Use a sharp knife to lift the membrane, then grab hold with a paper towel and pull it off.
- Combine rub ingredients in a bowl and mix well. Apply rub heavily to both sides of ribs. Refrigerate 2-4 hours. Meanwhile, soak hardwood chips (hickory or apple) in cold water.
- Prepare a charcoal grill with an indirect grill setup - put hot coals on outside of grill, leaving a cool center zone, with a drip pan in the center. Place ribs in a rib rack, and stand the rack over the drip pan. Place a handful of hardwood chips on each pile of coals. Position the lid with the vent holes centered over the meat.
- For the mop sauce, melt the butter in a nonreactive saucepan. Add the cider, bourbon (or additional apple cider) and soy sauce. Keep warm until ready to use.
- Once the ribs have been cooking about 45 minutes, use a barbecue mop to baste the racks. Baste every 15-20 minutes for an additional 45-60 minutes. When done, the meat will have shrunken away, exposing the ends of the bones by about 1/4".
- Transfer the meat from the rack to lay directly over the coals. Brush with barbecue sauce and cook an additional 1-3 minutes, until the sauce browns and bubbles.
- Transfer meat to a cutting board or platter. Rest 10 minutes, then cut racks in half, or into individual ribs. Serve with additional barbecue sauce on the side.
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RECIPE SUBMITTED BY
DrGaellon
New Rochelle, 0
I'm a 48 y/o gay Jewish man in the suburbs immediately north of New York City. I'm a general internist, practicing and teaching at a medical college north of NYC. I also earned a Masters in Public Health degree in 2013.
After a Walt Disney World trip in Dec 2006 where I had to rent an electric scooter because I couldn't manage the walking, I decided to have gastric bypass surgery, which was done Feb 28, 2007. I lost 160 lbs (though I've gained back about 60 of that since). I can't eat as much as I used to, so I want every bite to be extra good!