Spicy and Sticky Baby Back Ribs |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Chef Way: To create the flavorings for these ribs, Donald Link combines eight spices for a rub and prepares a barbecue sauce with homemade pork stock.Easy Way Cut back the number of spices in the rub to the five essentials, and use canned beef broth in the barbecue sauce. Ingredients:
1 cup dark brown sugar |
3 tablespoons kosher salt |
1 tablespoon dry mustard |
1 tablespoon ground fennel |
1 tablespoon freshly ground black pepper |
1 tablespoon cayenne pepper |
1 tablespoon sweet smoked paprika |
4 racks baby back ribs the underside of each rack, about 2 1/2 pounds each membrane removed from |
1 tablespoon unsalted butter |
1 small onion, minced |
3 cloves garlic, minced |
1 1/2 teaspoons dried thyme |
1 cup ketchup |
1 cup cider vinegar |
1 cup beef broth |
1/4 cup hot sauce |
1/4 cup worcestershire sauce |
2 tablespoons unsulfured molasses |
Directions:
1. In a small bowl, combine the brown sugar, salt, mustard, fennel, black pepper, cayenne and paprika. On 2 large rimmed baking sheets, sprinkle the spice mix all over the ribs, pressing and patting it. Cover with foil and refrigerate overnight.
2. Preheat the oven to 250°. Pour off any liquid on the baking sheets, cover the ribs with foil and roast for about 3 hours, until the meat is tender but not falling off the bone. Pour off any liquid on the baking sheets.
3. Meanwhile, in a saucepan, melt the butter. Add the onion, garlic and thyme and cook over moderate heat until the onion is softened, about 5 minutes. Add the ketchup, vinegar, beef broth, hot sauce, Worcestershire sauce and molasses and bring to a boil. Simmer over low heat, stirring occasionally, until thickened, about 30 minutes.
4. Preheat the broiler and position a rack 10 inches from the heat. Brush the ribs liberally with the barbecue sauce and broil for about 10 minutes, turning and brushing occasionally with the sauce, until well-browned and crispy in spots. Transfer the ribs to a work surface and let rest for 5 minutes. Cut in between the bones and mound the ribs on a platter. Pass any extra barbecue sauce on the side.
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