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Category: Ribs
Prep Time: Cook Time: Total Time:
Sauce
1 tbsp extra virgin olive oil
1/2 tsp garlic, chili powder and ground cumin
2/3 cup ketchup
1/3 cup cola
2 tbsp soy sauce and cider vinegar
1/4 tsp freshly ground black pepper
1/8 tsp mesquite liquid smoke
2 racks baby back ribs, 1 1/2 to 2 lbs each
Rub
2 tsp kosher salt
1 tsp garlic, chili powder and black pepper
About 2 cups mesquite chips, soaked in water for at least 1 hour
To make the sauce: In a medium saucepan over medium heat, warm the oil. Add the garlic, chili powder and cumin. Cook for 30 seconds, stirring occasionally. Add the remaining sauce ingredients, whisk them together and allow the sauce to simmer for about 5 minutes.
Remove the thin membrane from the back of each rack of ribs. Allow the ribs to stand at room temperature for 20 to 30 minutes before grilling.
To make the rub: In a small bowl, mix the rub ingredients. Season the ribs all over with the rub, pressing the spices into the meat.
Drain the mesquite chips and toss them onto the burning coals or into the smoking box of a gas grill. Grill the ribs over indirect low heat (grill temperature should be about 300 degrees F) until the meat is very tender and has shrunk back from the ends of the bones, 1 1/2 to 2 hours.
About 15 minutes before the ribs are done, start brushing occasionally with the sauce on both sides. Transfer the ribs to a baking sheet and tightly cover with foil. Let rest for 30 minutes before serving. Serve warm.
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SMOKED BABY BACK RIBS WITH COLA BARBECUE SAUCE
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Category: Ribs
Prep Time: Cook Time: Total Time:
Sauce
1 tbsp extra virgin olive oil
1/2 tsp garlic, chili powder and ground cumin
2/3 cup ketchup
1/3 cup cola
2 tbsp soy sauce and cider vinegar
1/4 tsp freshly ground black pepper
1/8 tsp mesquite liquid smoke
2 racks baby back ribs, 1 1/2 to 2 lbs each
Rub
2 tsp kosher salt
1 tsp garlic, chili powder and black pepper
About 2 cups mesquite chips, soaked in water for at least 1 hour
To make the sauce: In a medium saucepan over medium heat, warm the oil. Add the garlic, chili powder and cumin. Cook for 30 seconds, stirring occasionally. Add the remaining sauce ingredients, whisk them together and allow the sauce to simmer for about 5 minutes.
Remove the thin membrane from the back of each rack of ribs. Allow the ribs to stand at room temperature for 20 to 30 minutes before grilling.
To make the rub: In a small bowl, mix the rub ingredients. Season the ribs all over with the rub, pressing the spices into the meat.
Drain the mesquite chips and toss them onto the burning coals or into the smoking box of a gas grill. Grill the ribs over indirect low heat (grill temperature should be about 300 degrees F) until the meat is very tender and has shrunk back from the ends of the bones, 1 1/2 to 2 hours.
About 15 minutes before the ribs are done, start brushing occasionally with the sauce on both sides. Transfer the ribs to a baking sheet and tightly cover with foil. Let rest for 30 minutes before serving. Serve warm.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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