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Chicago Ribs (America's Test Kitchen)
By DrGaellon on January 06, 2009
Photo by threeovens
2 Reviews
- Prep Time: 30 mins
- Total Time: 3 hrs 30 mins
- Servings: 6
Photo by threeovens
About This Recipe
"From Cook's Country episode 111, "Midwestern Favorites." Baby back ribs are the classic cut for this."
Ingredients
- 3 lbs baby back ribs ( 2 racks)
- 1 tablespoon mustard powder
- 1 tablespoon paprika
- 1 tablespoon dark brown sugar
- 1 1/2 teaspoons garlic powder
- 1 1/2 teaspoons onion powder
- 1 1/2 teaspoons celery salt
- 1 teaspoon cayenne pepper
- 1/2 teaspoon ground allspice
- 1 1/4 cups ketchup
- 1/4 cup molasses
- 1/4 cup cider vinegar
- 1/4 cup water
- 1/8 teaspoon liquid smoke
Rub
Sauce
Directions
- Soak 1 cup hickory chips in water for 15 minutes.
- Using a paring knife, trim membrane off bone-side of racks. Place on a baking sheet.
- 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.
- 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.
- 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.
- 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.
- 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.
Private Note
No Notes
Nutrition Facts
Serving Size: 1 (317 g)
Servings Per Recipe: 6
- Amount Per Serving
- %
- Calories 763.2
- Calories from Fat 446
- 58%
- Amount Per Serving
- %
- Total Fat 49.5g
- 76%
- Saturated Fat 17.7g
- 88%
- Cholesterol 190.5mg
- 63%
- Sugars 21.7 g
- Sodium 778.8mg
- 32%
- Total Carbohydrate 27.6g
- 9%
- Dietary Fiber 0.9g
- 3%
- Sugars 21.7 g
- 86%
- Protein 53.7g
- 107%
Reviews
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"By far the best rib recipe I've tried! I followed the instructions as stated, using both a gas grill and the oven, and these came out way better than I expected! Juicy, tender, spicy, sweet, just the right combination! The sauce is fabulous as well! you will not be disappointed in these ribs if you follow the instructions as stated!"
By Experimental_Cook on June 18, 2012 | 1311800
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"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."
By threeovens on January 06, 2010 | 1024656
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