Shelly's Recipe

CHICAGO-STYLE BBQ BABY BACK RIBS

Category: Ribs

10 racks (1.5 lbs) Baby back ribs
BBQ Spice Rub
1 quart BBQ Sauce

Rub
1/4 cup Dark Brown Sugar
1 cup Paprika
1/2 cup Celery Salt
2 tbsp Granulated Garlic
1/2 tbsp Mustard Powder and white pepper
1 tsp Cayenne Pepper
2 tsp Ground Thyme
1/2 tsp Salt

BBQ Sauce
1 tbsp peanut oil
2 oz white onion (chopped)
4 garlic cloves (peeled, not crushed)
1/2 tsp crushed red pepper
3 1/2 cups ketchup
1/4 cup white vinegar
1/3 cup Worcestershire and dark brown sugar
1/4 cup molasses
2 tbsp prepared yellow mustard
1 tbsp Louisiana red hot sauce and BBQ spice rub
1 tbsp soy sauce
1 cup orange juice
1 tsp Liquid smoke

Ribs: Preheat oven to 450. Peel and skin ribs. Cover generously with 1-2 tablespoons of BBQ spice rub. Place ribs on large sheet pan. Add 1 cup of water to sheet pan and bake in middle oven for approx. 11/2 -hours until ribs are tender. Remove ribs from oven and cover well with BBQ sauce. While ribs are still hot, wrap each rack in plastic. Let marinate one hour or refrigerate one hour.

Rub: Sift all ingredients into bowl. Mix well and reserve.

Sauce: Place oil, onion, garlic and crushed red pepper into saucepan. Cook over medium heat until onion begins to caramelize. Add all other ingredients and bring to boil. Turn down to simmer and cook BBQ sauce 10-15 minutes stirring occasionally until desired thickness. Serves 10