DAVE’S BBQ BABY BACK RIBS

Happy 4th of July everyone!

Also known as America’s most popular BBQing holiday, the 4th of July, Independence Day, is a day of great grilled food, family, friends, and fireworks. Did you know that it was only declared a National Holiday in 1941, sure you did, you should have read that on last Friday’s Top Ten list.

Today I want to share my family’s BBQ rib recipe. Let’s keep it our little secret. So come rain or shine enjoy these ribs, some good family time grilling, boating or plain ole R&R. Have a fabulous 4th of July.

DAVE’S BBQ BABY BACK RIBS…. 

For the Rib Rub

• 2 full racks baby back pork ribs (about 5 to 6 pounds)

• 3 tablespoons kosher salt
• 2 tablespoons chili powder
• 2 tablespoons Tony’s creole or Slap your Mama seasoning
• 2 tablespoons packed dark brown sugar
• 2 tablespoons paprika
• 1 tablespoon garlic powder
• 2 teaspoons ground mustard
• 1 teaspoon freshly ground black pepper

For the barbecue sauce:

• 1 1/2 cups ketchup
• 1/2 cup low sodium beef or chicken stock
• 1/3 cup packed dark brown sugar
• 1/4 cup light or dark molasses (not blackstrap)
• 2 tablespoons cider vinegar
• 2 tablespoons Worcestershire sauce
• 1 tablespoon chili powder
• 2 teaspoons garlic powder
• 2 teaspoons paprika

For the barbecue sauce:

Place all of the ingredients in a medium saucepan and bring to a simmer over medium heat, whisking occasionally. Reduce the heat to low and continue to simmer, whisking occasionally, until the flavors have melded and the sauce has reduced to about 2 cups, about 30 to 40 minutes. Remove from the heat and set aside until ready to grill.
Now.. for the ribs!

1. Place all of the ingredients except the ribs in a medium bowl and stir to combine; set aside.

2. Cut 4 (24-by-12-inch) pieces of aluminum foil; set aside.

3. Pat the ribs dry with paper towels. Remove the thin membrane attached to the underside of the ribs by doing the following: Flip the ribs over so they’re bone-side up.  Starting at the end of 1 rack, slide the tip of a paring knife between the membrane and the bone, then lift and cut through the membrane. Grasping the membrane with a paper towel, pull it toward the other end of the rack and completely remove it.  Repeat with the second rack.

4. Cut 1 rack in half crosswise and place the 2 pieces side by side on a sheet of foil. Repeat with the second rack and a second piece of foil.

5. Evenly coat both sides of the ribs with the spice rub. Pull the foil up and over each set of ribs to create 2 completely enclosed packets. Place the packets side by side on a rimmed baking sheet. Cover the baking sheet tightly with the remaining 2 pieces of foil. (At this point, you can roast the ribs immediately, but for the best flavor and texture, refrigerate them for up to 24 hours.)

To grill the ribs – preferred option1Heat a gas or preferably charcoal grill to medium (350°F to 450°F).Remove the ribs from the foil, place them meaty-side up on the grill, and brush them with some of the sauce. Cover the grill and cook for 5 minutes. Flip and brush the ribs and cook another 5 minutes. Continue to cook, flipping and brushing every 5 minutes, until the sauce has thickened and the ribs are heated through and have grill marks, for a total grilling time of 20 minutes tops.

Transfer the ribs to a cutting board and cut the racks between the bones. Transfer the remaining barbecue sauce to a serving bowl and serve with the ribs.

If it’s raining – Oven time

1. Heat the oven to 325°F and arrange a rack in the middle. (If you put ribs in fridge remove them and set aside till room temperature while the oven is heating, at least 20 minutes.

2. Place the ribs in the oven and roast until fork-tender, about 2 hours.

Meanwhile, fire up the grill, have a few drinks and enjoy your 4th of July and I’ll do the same.

Have a great 4th of July!

David