Shelly's Recipe

BABY BACK RIBS

Category: Ribs

The Rub:
2 racks of baby back ribs, 2 to 2-1/2 pounds each
2 tablespoons olive oil
1 tablespoon chili powder
2 teaspoons brown sugar
1-1/2 teaspoons salt
1 teaspoon garlic powder
1 teaspoon sweet paprika
1/2 teaspoon ground cumin
1/2 teaspoon dried thyme

Combine the olive oil with the dry ingredients to make a smooth paste. Rub over the ribs, and wrap tightly in plastic. Refrigerate 2 hours or up to overnight.

Allow ribs to stand at room temperature about 30 minutes before you put them on the grill. Cook the ribs in a covered charcoal or gas grill using the indirect heat method at 300°F (if your grill has a thermometer). Grill 1-1/2 to 2 hours, turning once, until very tender (meat will shrink back from the ends of the bones). Remove ribs from the grill, set on a baking sheet and cover tightly with foil. Place in a warm oven (200°F) for 30 minutes before serving. Makes 4 servings.

The Sauce:
1 tablespoon butter
1 tablespoon garlic, minced or pressed
1 tablespoon canned chipotle chilies with adobo sauce, chopped (optional)
2 tablespoons brown sugar
2 tablespoons red wine vinegar
1 teaspoon Worcestershire sauce
1/4 cup fresh orange juice
1 cup catsup
1 tablespoon molasses

Melt the butter in a heavy saucepan over medium heat. Add the garlic and sauté until garlic begins to soften, about 1 to 2 minutes. Add the remaining ingredients. Reduce heat and simmer, stirring occasionally, 20 to 30 minutes until sauce has thickened. Ribs may be served with the sauce on the side.

If you want to glaze the ribs with the sauce, begin basting ribs with the sauce after 1 hour, turning every 15 minutes to coat both sides, until ribs are done.

Remove finished ribs to a baking sheet, cover tightly with foil and place in warm oven for 30 minutes before serving.