Big Matt's babyback ribs
Why I Love This Recipe
I picked up this technique from a good friend (a CIA grad) but came up with the rub and sauce on my own.ive made these about 100 times and they never fail to impress!
Ingredients You'll Need
5 to 8 racks of baby backs(membrane removed from back)
1 cup pineapple orange juice(preferably dole)
1 beer
the rub
1/4 cup sea or kosher salt (don't use iodized)
1/4 sugar
3 tbls brown sugar
3 tbls black pepper
4 tbls paprika
1 tbls onion powder
1 tbls garlic powder
1 tsp chili powder
1 tsp dry mustard
1 tsp white pepper
1 tsp cumin
1/2 tsp corriander
1 tsp dry thyme
the sauce
1 cup ketchup
1/2 cup red wine vinegar
1/2 cup cider vinegar
1 cup tomato sauce
1/4 cup molasses
3 tbls brown suger
2 tsp liquid smoke(hickory)
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp chili powder
1/2 tsp black pepper
1/2 tsp salt
1/4 tsp cayenne
1/4 tsp celery seed
1 tbls butter
combine all ingredients in a sauce pan bring to a boil,reduce to simmer let cook 20 min.sauce will thicken slightly when cool
Directions
first rub ribs with rub and let sit over night,the next day start your bbq and sear ribs until they have some nice color on them,remove from grill and put in an roasting pan,pour in beer and juice and cover tightly with foil bake in a 375 oven for one and a half hours,remove ribs from pan and put back on grill over indirect heat and brush on the bbq sauce after 15 mins and let sauce cook onto ribs 10 more mins then there finally done
these take time but are really worth the effort and its also better to make the sauce a day in advance too
