Recipe by Pokey in San Antonio, TX
Here in Texas we generally don't cook our ribs with BBQ sauce. But being a Texan by choice, rather than birth, I occasionally get the urge to get sauce all over the place. Here is the recipe I love best when the spirit strikes. Prep time does not include the time marinating the ribs over night.
- 2 tablespoons olive oil
- 1⁄2 cup green onion (sliced)
- 2 cups red onions (chopped)
- 8 garlic cloves (minced)
- 2 cups brown sugar
- 1 cup ketchup
- 1 cup tomato paste
- 1 cup Grey Poupon mustard
- 1 cup water (bottled)
- 1⁄4 cup Worcestershire sauce
- 1⁄4 cup soy sauce
- 1⁄2 cup white vinegar
- 1⁄2 cup apple juice
- 3 jalapeno peppers (sliced)
- 2 tablespoons texas pete hot sauce
- 1 tablespoon ground cumin
- 2 cups sour mash Bourbon
- 2 tablespoons ground cumin
- 1 tablespoon chili powder
- 1 tablespoon dry mustard
- 1 teaspoon ground cloves
- 2 teaspoons pickling spices
- 3 tablespoons dark brown sugar
- 1 tablespoon coarse salt
- 2 teaspoons cayenne pepper
- 2 teaspoons ground cardamom
- 2 teaspoons ground cinnamon
Guests of Honor
- 6 lbs baby back ribs
Directions See How It's Made
- For the sauce: Heat oil in deep pot. Add green onions, red onions, and garlic. Saute until tender.
- Mix in next 12 ingredients ending with the bourbon.
- Simmer sauce until thick and reduced to about 7 cups--approximately one hour.
- Let cool, then process in blender, food processor, or hand mixer (boat motor).
- For the rub: Mix the next 10 ingredients.
- Remove the membrane from the back of the ribs. Work a finger up under the skin and then peel away.
- Rub spice mix over both sides of ribs, wrap each slab with plastic wrap and chill over night.
- Remove plastic from ribs and bring to room temperature.
- Prepare grill. I prefer using indirect heat (Webber is best). Set meat over drip pan. I use a rib rack so ribs are standing on edge. Add wood chips to coals. I use mesquite. Grill with lid on, until meat is tender, turning occasionally using tongs. Move slabs around, rotating, turning, changing the order in the rack so all get cooked evenly. When tips of bones are exposed 3/8" or so, remove from grill and cut slabs into individual ribs.
- Brush ribs with sauce and return to grill. You can pile them in the middle over the drip pan. Add more wood chips, cover and grill until brown around the edges. Brush occasionally with more sauce. About 10-15 minutes.
- Serve with plenty of napkins ;0).