“To Die For” Baby Back Ribs

Jeaniene simple describes these ribs as “To Die For”.

Ingredients:

Rub

• 1 1/2 tablespoon coarse salt (kosher or sea)
• 1 1/2 tablespoon (packed) dark brown sugar
• 1 1/2 tablespoon paprika
• 1 tablespoons freshly ground black pepper
• 1 teaspoon garlic powder
• 1 teaspoon dried onion flakes
• 1/4 teaspoon cayenne pepper
• Pinch celery seeds

Barbecue Sauce

• 2 cups ketchup
• 1/4 cup molasses
• 1/4 cup cider vinegar
• 1/4 cup worcestershire sauce
• 3 tablespoons brown sugar
• 2 tablespoons prepared mustard
• 1 tablespoon dry mustard
• 2 teaspoons liquid smoke
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon freshly ground pepper

Ribs

• 2 racks baby back ribs
• 2 cups wood chips, preferably applewood, soaked in 2 cups apple cider for 1 hour then drained

Directions:

Rub

1. Combine all ingredients in a bowl and mix.
2. This will make about a 1/4 cup. Also see the full recipe.

Barbecue Sauce

1. Place the all the ingredients in a heavy nonreactive saucepan and whisk to mix.
2. Slowly bring sauce to a boil over medium heat. Let the sauce simmer gently until thick and richly flavoured, about 10-20 minutes, whisking several times.
3. Taste for seasoning, adding more of any of the ingredients you may desire.
4. Let the sauce cool to room temperature.
5. Set aside 1 cup for the ribs. The additional 2 cups can be transfer to a jar. Keep remaining sauce refrigerated and it will keep for several months.
6. It is best to keep cook the sauce at least one day in advance. Before using take the sauce out and let it come to room temperature.

Ribs

1. Remove the papery skin on the back of each rack of ribs by pulling it off in a sheet with your fingers or a pair of pliers.
2. Sprinkle the ribs on both sides with two thirds of the rub patting it in with your fingers. Cover and marinate in the refrigerator for 1 - 4 hours.
3. Set up the grill for indirect grilling. If using a charcoal grill, toss the wood chips on the coals. If using a gas grill, place the chips in a smoker box. Don’t grill until you see smoke.
4. Place the ribs in the center of the grill away from the fire. Indirect Grill for about 1 hour. The temperature should be around 325 F.
5. Brush ribs with half of the cup of Barbecue sauce. (Set aside the other half for serving on the side at the table.)
6. Increase the heat and continue indirect grilling until the ribs are done 15-30 minutes. When done the meat will be very tender and will have pulled back from the ends of the bones.
7. Transfer the ribs to a platter. Sprinkle with the remaining rub and serve with the other half cup of barbecue sauce.

Serves 2