Okay. This will pay off massively for anyone with the tenacity to perform all of the steps exactly as outlined. If you follow this recipe and have less than incredible results, I will refund your entire annual Ronin membership dues. That's my promise.
Okay here goes:
This is actually several recipes in one. I'll outline the marinade, rub, mop, and BBQ sauce recipes first, then move on to the actual cooking (since that's the order you'll be moving in as you reproduce this ). The BBQ sauce recipe is particularly popular, so I usually make a double batch and can part of it.
Marinade:
10 cloves garlic, coarsely chopped
1/4 C. Worcestershire sauce
3 T. low-sodium soy sauce
1 medium onion, finely chopped (I like to use Walla Walla sweet onions)
1/4 C. water
1/4 C. bourbon (I like Maker's Mark)
Mix all ingredients together in a big bowl, then transfer to the bag you'll be marinading in. I always marinade in ziplock bags because I find it convenient and it's easy to cover all of the meat with marinade if you force the air out.
Dry Rub:
1/2 C. Brown sugar
1/2 C. Sweet paprika
1/4 C. Flaked salt (you can use a smoked salt here. I like fleur de sel)
1/4 C. Chili powder
1/4 C. Dry mustard
1-3 T. Black pepper (I like more, Mrs. Neub likes less)
2 t. Old Bay Seasoning
1/2 t. Ground ginger
Mix it all together in a bowl, whisking until the sugar is all broken up and powdery. This rub will keep for several weeks in the fridge.
Mop Sauce:
2 C. Apple cider vinegar
1 C. olive oil
1/2 C. water
4 T. Lemon juice
2 T. hot sauce (I like Frank's)
6 Bay leaves, crushed
2 Cloves garlic, minced
1 T. Sweet paprika
1 T. chili powder
Mix all ingredients in a large saucepan and bring to a boil for 2 minutes. Cool and strain into a bowl. I like to apply this with a spray bottle, but a basting mop or brush will work. There is no sugar in this mop, so it will not burn on the grill if used alone.
BBQ Sauce
1/2 C. Vegetable oil (Canloa is good)
5 Cloves garlic, chopped
1 Medium onion, chopped
1 Green bell pepper, chopped (you can parboil and skin the pepper if you're into that kind of thing)
1/4 C. Dark Rum
3 T. Chili powder
1 T. Fresh ground black pepper
1/2 t. Ground allspice
1/2 t. Ground cloves
1 C. Dark brown sugar
2 C. Water
2 C. Ketchup (or Catsup, if you prefer)
1/2 C. Molasses
1/2 C. Plain ole' yellow mustard (from the bottle in the fridge door)
1/2 C. Cider vinegar
2 T. Hot sauce (I still like Frank's)
2 Chipotle peppers, chopped (optional...sissy)
Heat the oil in a large saucepan over a medium flame.
Add the onion, bell pepper, and a little salt to "sweat" the vegetables. Cook until softened.
Add the garlic and cook until it gives off a strong fragrance, about 1 min.
Add rum and simmer for 2 minutes.
Add Chili powder, allspice, black pepper, and cloves. Cook until fragrant, stirring constantly.
Add brown sugar, ketchup, mustard, water, molases, vinegar, hot sauce, and chipotles. Cook until thickened, 30-45 minutes, stirring often.
Remove from heat and cool until manageable.
Transfer mixture to food processor (or blender in small batches) and puree until smooth-ish.
Add salt & pepper to taste.
Okay. Now that the prep work is done, you can make the ribs.
Ribs:
-One Day Ahead
Drop the ribs into the marinade and marinate overnight.
-BBQ Day
Remove the ribs from marinade and pat dry.
Thoroughly coat ribs with dry rub mixture. They will have a nice dark brown/red color. Set them aside.
Fire up the grill. If you're using charcoal, move your coals to one side once they're hot and sprinkle them with cherry wood chips. If you're using a gas grill, turn on one side and place a tin can full of cherry wood chips on that side.
Once you get good smoke, place the ribs on the grill opposite the flames and put the lid on.
Spray with mop sauce every 20 minutes or so as they're cooking.
Once your ribs are at about 135 degrees, mix the BBQ sauce 50/50 with water and spead a thin coat on the ribs. Put the lid down so the BBQ dries and forms a glaze. Repeat every 10 minutes until the ribs reach temperature (155 for pork, 145 for beef).
Pull the ribs off the grill when they reach temperature.
REST THE RIBS for 15 minutes before you cut them.
So if anyone has the gumption to make these, please post your review. This is one of my favorite summer recipes. I like it with cole slaw, corn bread, and an ice-cold IPA.
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My mouth is watering
Submitted by Phlaton on February 7, 2007 - 9:00pm.
You are invited anytime to prepare a meal for me and my family!
I do my ribs a little differently. I braise rather than barbecue. My dry rub is very similar to yours. I make the glazing sauce out of the braising liquid once the ribs are done with their 2.5 hour 250 degree cooking. I just love ribs.
The most unusual ribs I had were venison. Unique taste.
Thanks for the recipe. When I have the time this spring I will take it on.
BTW, here is my recipe.
2 whole slabs pork baby back ribs
Dry Rub:
8 tablespoons light brown sugar, tightly packed
3 tablespoons kosher salt
1 tablespoon chili powder
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon jalapeno seasoning
1/2 teaspoon Old Bay Seasoning
1/2 teaspoon rubbed thyme
1/2 teaspoon onion powder
Braising Liquid:
1 cup white wine
2 tablespoons white wine vinegar
2 tablespoons Worcestershire sauce
1 tablespoon honey
2 cloves garlic, chopped
Preheat oven to 250 degrees.
In a bowl, combine all dry ingredients and mix well. Place each slab of baby back ribs on a piece of heavy-duty aluminum foil, shiny side down. Sprinkle each side generously with the dry rub. Pat the dry rub into the meat. Refrigerate the ribs for a minimum of 1 hour. In a microwavable container, combine all ingredients for the braising liquid. Microwave on high for 1 minute.
Place the ribs on a baking sheet. Open one end of the foil on each slab and pour half of the braising liquid into each foil packet. Tilt the baking sheet in order to equally distribute the braising liquid. Braise the ribs in the oven for 2 1/2 hours.
Transfer the braising liquid into a medium saucepot. Bring the liquid to a simmer and reduce by half or until of a thick syrup consistency. Brush the glaze onto the ribs. Place under the broiler just until the glaze caramelizes lightly. Slice each slab into 2 rib bone portions. Place the remaining hot glaze into a bowl and toss the rib portions in the glaze.
*This recipe makes several batches of dry rub. If more rub is needed, it can be extended by any amount, as long as the ratio of 8:3:1:1 remains the same.
BTW, what is an IPA?
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Phlaton
Flatuligath
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