Barbecued Baby Back Ribs
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Serves/Makes: 8
Ready in: > 5 hrs
- 4 racks baby back ribs (about 2 pounds each)
- 5 teaspoons brown sugar
- 4 teaspoons sweet paprika
- 3 teaspoons salt
- 2 teaspoons garlic powder
- 1 teaspoon black pepper
- 1/2 cup fresh orange juice
- 1/2 cup fresh lime juice
***Citrus Barbecue Sauce***
- 2 cups ketchup
- 1/2 cup brown sugar
- 1 teaspoon grated lime zest
- 1 teaspoon grated orange zest
- 1/4 cup fresh lime juice
- 3 tablespoons fresh orange juice
- 3 tablespoons molasses
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 teaspoon liquid smoke
- 1 teaspoon garlic powder
- 1/2 teaspoon freshly ground black pepper
Ribs: Place the ribs on baking sheets. Combine the brown sugar, paprika, salt, garlic powder and black pepper in a bowl. Sprinkle 2/3 of the rub over the ribs and rub it into the meat with your fingertips. Refrigerate the ribs for 4-8 hours. Place ribs in slow cooker and cover with lime and orange juice. Cover and cook on low for 4-6 hours until tender. (Ribs can be refrigerated for up to 2 days at this point) Remove from slow cooker and lightly brush the ribs with the Barbecue Sauce. Save the remainder of the sauce for serving. Prepare barbecue (medium-high heat). Grill ribs until heated through and slightly charred, about 5 minutes per side. Transfer rib racks to cutting board. Cut racks between bones into individual ribs. Arrange on platter and serve, passing remaining sauce separately. Citrus Barbecue Sauce: Combine the ingredients in a saucepan and whisk to mix. Gradually bring the sauce to a simmer over moderate heat and simmer until thick and flavorful, 8 to 10 minutes. Transfer to a bowl or clean jars and let cool to room temperature. Refrigerate until serving.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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