Cookbook:Baby Back Ribs
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|Baby Back Ribs|
There are two methods here: the traditional smoking, and the oven smoking method. Both of them produce mouthwatering, fall-off-the-bone ribs.
Ingredients[edit | edit source]
- 2 slabs baby back pork ribs (also known as back ribs, loin ribs, back loin ribs)
- ¼ cup paprika (if you're doing the oven method, use smoked paprika)
- 2 tbsp garlic powder
- 2 tbsp chili powder
- 2 tbsp cayenne pepper
- 1½ cups tomato paste
- ¼ cup molasses
- ½ cup dark brown sugar, divided
- ¼ cup apple cider vinegar
- 1 tbsp salt
- 1 tbsp black peppercorns, cracked
- Several pounds each hickory and applewood chunks, or chips if using oven method
Procedure[edit | edit source]
Prep[edit | edit source]
- Combine ¼ cup of the brown sugar, chili powder, garlic powder, cayenne, salt, and pepper. Rub meat side of ribs with this mixture and refrigerate for at least 1 hour.
- Combine remaining ingredients in a large saucepan and bring to a boil over high heat. Cook until reduced by half. Set aside.
Cooking[edit | edit source]
Oven procedure[edit | edit source]
- Place a ¼ cup each hickory and applewood chunks in the bottom of a roasting pan. Place a rack in the pan and place ribs on the rack.
- Cover roasting pan with aluminum foil and place in the center of a 200°F oven and cook 6 hours, brushing with sauce every hour.
- Take ribs and remove foil. Brush meat side liberally with sauce and place under a preheated broiler until well browned.
- Slice into 1-rib portions and serve warm with remaining sauce.
Traditional procedure[edit | edit source]
- Place enough hickory and applewood into the firebox of your friendly neighborhood smoker to keep the temperature around 200°F.
- Place ribs in smoker and cook 6 hours, brushing with sauce every hour.
- Brush meat side liberally with sauce and place meat side down on a high grill until well browned.
- Remove, slice into 1-rib portions, and serve with remaining sauce.