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Category: Ribs
Prep Time: Cook Time: Total Time:
Ribs
1 tbsp dry mustard
1 tbsp paprika
1 tbsp dark brown sugar
1 1/2 tsp garlic powder
1 1/2 tsp onion powder
1 1/2 tsp celery salt
1 tsp cayenne pepper
1/2 tsp ground allspice
2 racks baby back ribs (about 1 1/2 pounds each), membrane removed (see related photo)
1 cup hickory wood chips , soaked for 15 minutes
Sauce
1 1/4 cups ketchup
1/4 cup molasses
1/4 cup cider vinegar
1/4 cup water
1/8 tsp liquid smoke
For the ribs: Combine mustard, paprika, sugar, garlic and onion powders, celery salt, cayenne, and allspice. Reserve 2 tbsp for sauce. Pat ribs dry with paper towels and massage remaining spice rub into both sides of ribs. (Ribs can be wrapped in plastic and refrigerated for up to 24 hours.)
Open bottom vent on grill. Light 100 coals. Arrange 13 by 9-inch disposable aluminum pan filled with 2 cups water on one side of grill. When coals are covered in fine gray ash, arrange in pile on opposite side. Scatter chips over coals and set cooking grate in place. Position ribs over water-filled pan and cook, covered (open charcoal grill lid vent halfway), rotating and flipping racks once, until ribs are deep red and smoky, about 1 1/2 hours.
Adjust oven rack to middle position and heat oven to 250 degrees. Set wire rack inside rimmed baking sheet and add just enough water to cover pan bottom. Arrange ribs on wire rack, cover tightly with aluminum foil, and cook until ribs are completely tender, 1 1/2 to 2 hours. Transfer to serving platter, tent with foil, and let rest 10 minutes.
For the sauce: Meanwhile, whisk ketchup, molasses, vinegar, water, liquid smoke, and reserved spice rub in bowl. Brush ribs with 1 cup barbecue sauce. Serve, passing remaining sauce at table.
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CHICAGO STYLE BARBECUED BABY BACK RIBS
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Category: Ribs
Prep Time: Cook Time: Total Time:
Ribs
1 tbsp dry mustard
1 tbsp paprika
1 tbsp dark brown sugar
1 1/2 tsp garlic powder
1 1/2 tsp onion powder
1 1/2 tsp celery salt
1 tsp cayenne pepper
1/2 tsp ground allspice
2 racks baby back ribs (about 1 1/2 pounds each), membrane removed (see related photo)
1 cup hickory wood chips , soaked for 15 minutes
Sauce
1 1/4 cups ketchup
1/4 cup molasses
1/4 cup cider vinegar
1/4 cup water
1/8 tsp liquid smoke
For the ribs: Combine mustard, paprika, sugar, garlic and onion powders, celery salt, cayenne, and allspice. Reserve 2 tbsp for sauce. Pat ribs dry with paper towels and massage remaining spice rub into both sides of ribs. (Ribs can be wrapped in plastic and refrigerated for up to 24 hours.)
Open bottom vent on grill. Light 100 coals. Arrange 13 by 9-inch disposable aluminum pan filled with 2 cups water on one side of grill. When coals are covered in fine gray ash, arrange in pile on opposite side. Scatter chips over coals and set cooking grate in place. Position ribs over water-filled pan and cook, covered (open charcoal grill lid vent halfway), rotating and flipping racks once, until ribs are deep red and smoky, about 1 1/2 hours.
Adjust oven rack to middle position and heat oven to 250 degrees. Set wire rack inside rimmed baking sheet and add just enough water to cover pan bottom. Arrange ribs on wire rack, cover tightly with aluminum foil, and cook until ribs are completely tender, 1 1/2 to 2 hours. Transfer to serving platter, tent with foil, and let rest 10 minutes.
For the sauce: Meanwhile, whisk ketchup, molasses, vinegar, water, liquid smoke, and reserved spice rub in bowl. Brush ribs with 1 cup barbecue sauce. Serve, passing remaining sauce at table.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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