Barbecued Pork Ribs
Recipe source: Martha Stewart Living
- Ready In:
For the ribs
- 4 -5 lbs pork ribs
- vegetable oil
For the rub
- 2 tablespoons brown sugar
- 2 tablespoons kosher salt
- 2 teaspoons pepper
- 2 teaspoons paprika
- 2 teaspoons mustard powder
- 1 teaspoon celery seed
For the sauce
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1⁄4 teaspoon red pepper flakes
- 1⁄4 cup tomato paste
- 1⁄4 cup Bourbon
- 1 cup canned tomato, strained
- 1⁄2 cup vinegar
- 1⁄4 cup Worcestershire sauce
- 1 cup water
- 1⁄4 cup plus 2 tablespoons brown sugar
- kosher salt
- To prepare the ribs place one rib rack meat side down on a cutting board and with a knife cut a small slit through the membrane at the end of the rack. Then use a paper towel and peel the membrane off the rack and discard. Repeat with the other rack.
- To make the rub combine the rub ingredients (sugar - celery seed) in a bowl. Rub mixture on both sides of the racks. Place ribs on a baking sheet and cover and refrigerate for at least 2 hours (or overnight). Let stand at room temperature for 30 minutes before cooking.
- To make the sauce heat the oil in a saucepan over medium heat. Add and onion and garlic and cook for 2-5 minutes or until onion is tender. Stir in red pepper flakes and tomato paste and cook for another minute. Stir in bourbon and the next 5 ingredients (tomatoes - brown sugar) an cook stirring until sugar dissolves.
- Bring the sauce to a boil and then reduce heat and simmer until reduced by half (30 minutes). Season with salt and pepper. Let cool. Puree in blender until smooth.(Can be covered and refrigerated for up to 2 weeks or use immediately).
- Prepare grill by placing a 9 x 12 inch disposable aluminum pan in center of bottom rack in grill. Prepare charcoal grill or gas grill to medium low.
- Let ribs stand at room temperature for 30 minutes while preparing gril. Fold a paper towel in half and dip in oil - use it to brush grill racks.
- Place both rib racks, bone side down, on top of grill rack directly over pan (to catch drippings). Cover and cook ribs without turning for 3- 3 1/2 hours or until meat is tender but not falling off the bones. To maintain temperature of 275 - 325 degrees F you will need to add briquettes to each charcoal pile every hour or so.
- Transfer 1 cup of the sauce to a small serving bowl. Set aside. With remaining sauce brush both sides of the ribs. Cover and grill for another 15 minutes or until ribs are deep mahogany. Let stand for 10 minutes and serve with reserved sauce.
- ** These can also be made in the oven by cooking them in a 350-degree oven for 2 hours.
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