The Best BBQ Baby Back Ribs

BBQ baby back ribs

I can’t really take complete credit for this recipe, because it comes out from a combination of several other recipes. It is based on Alton Brown’s recipe which also comes out of several other recipes, so I guess credit for this one should go to all BBQers. Very American, this recipe. You almost never see BBQ anywhere in Europe, except at poor attempts at American style restaurants.

If you take the time to marinade the ribs and cook them slowly, you will end up with ribs that just fall off the bone. This recipe is fairly spicy and the end result is a tasty, medium hot rack of ribs. It is possible to cook them in an oven or gas grill, but by own personal preference is to use a Weber charcoal kettle BBQ with a lid. I have never been able to stomach the thought of a gas BBQ, but if you are using a gas one, be prepared to mess it up a little, the ribs will drip. These particular ribs were used to introduce some of my French friends to the joys of American cooking and they were extremely popular. Despite the length of time taken, this is a really easy recipe. It just takes a little time, but is well worth the effort.

This serves 4-6 people.

You will need:

Ingredients:

4 racks of pork baby back ribs

For the dry Rub:

• 8 tablespoons light brown sugar, tightly packed
• 3 tablespoons kosher salt
• 1 tablespoon chili powder
• 1 tablespoon red or white pepper
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon dried jalapenos
• 1/2 teaspoon garlic powder
• 1/2 teaspoon rubbed thyme
• 1/2 teaspoon onion powder

For the braising Liquid:

• 2 cup white wine
• 4 tablespoons white wine vinegar
• 4 tablespoons Worcestershire sauce
• 3 tablespoon honey
• 4 cloves garlic, chopped

Equipment:

• A bowl
• A plastic bag
• A wooden spoon
• A saucepan
• A sharp knife
• A kettle grill (I prefer Weber, but any will do)

In a bowl, combine all the dry ingredients and mix well. Place the ribs in a plastic bag (with no holes in it.) Pour the dry rub into the bag, close and shake well. Massage the dry rub into the meat, making sure all surfaces are covered. Refrigerate the ribs for 24 hours. You can do it for less time, but I have found 24 hours is optimum. When the ribs have marinated, there will be a liquid in the bag, coating the ribs.

Combine all ingredients for the braising liquid in a saucepan and cook on a medium heat for about 5 minutes. At the same time, turn the oven to a low heat (200-250)

Place each slab of baby back ribs on a piece of heavy-duty aluminum foil, shiny side down. Open one end of the foil on each slab and pour a quarter of the braising liquid into each packet. Tilt the baking sheet to equally distribute the braising liquid. Braise the ribs in the oven for 2 1/2 hours.

Transfer the braising liquid back into the saucepan. Bring the liquid to a simmer and reduce by half or until of a thick syrup consistency.

At this point, you can keep the ribs for a while before placing them on the grill. It is quite all right to do all this well before the BBQ or party. These ribs I kept in the fridge for two days before grilling them. They can even be frozen for later use if required. That way you can spend all the time with your guests instead of in the kitchen

Brush the glaze onto the ribs. Place on the grill and cook for a few minutes until the glaze caramelizes lightly. You can do this under a broiler, but I much prefer the grill. Cut the ribs with a sharp knife into individual or two ribs, place in a bowl, pour the last of the glaze into the bowl and toss. Serve warm with French fries or hot bread and salad.

Bon Apetit!