One Year Ago: Coconut Cream Pie Cocktail
I’m going to be honest. These ribs are delicious. They are dry rubbed with a delicious mix of dark brown sugar, paprika, chili powder, smokey cumin and allspice. I let the rub sit on the ribs in the chill chest for approximately three hours. They were baked and then basted with a delicious homemade sauce. We currently do not have a grill so at the end I threw on the broiler and browned the sauce on the top. Enjoy!
Sticky Spicy Baby Back Ribs:
2 tablespoons dark brown sugar – packed
1 1/2 teaspoons salt
2 tablespoons paprika (not hot)
1 1/2 teaspoons chipotle chile powder
1 1/2 teaspoons ground cumin
1 teaspoon ground allspice
1/2 teaspoon black pepper
2 (2-lb) racks baby back ribs
1 1/2 cups onion – chopped
6 garlic cloves – finely chopped
1 1/2 tablespoons peeled fresh ginger – finely chopped
2 tablespoons vegetable oil
1 1/2 cups ketchup
1/2 cup cider vinegar
6 tablespoons soy sauce (I only used 3.5 T. because I ran out)
1/2 cup water
1/4 cup packed dark brown sugar
1 1/2 teaspoons salt
3/4 teaspoon black pepper
Whisk together brown sugar, salt, and spices in a small bowl.
Line a 17- by 12- by 1-inch heavy-duty baking pan with a double layer of foil, then oil foil.
Pat ribs dry and arrange in baking pan. Rub ribs all over with spice mixture and marinate, meaty sides up, covered and chilled, 2 1/2 hours.
Bring ribs to room temperature, about 30 minutes.
Put oven rack in middle position and preheat oven to 350°F.
Cover pan tightly with foil; bake 1 1/4 hours. Remove foil.
Make sauce while ribs bake:
Cook onion, garlic, and ginger in oil in a 2-quart heavy saucepan over moderate heat, stirring occasionally, until softened, about 6 minutes. Add remaining ingredients and simmer, uncovered, stirring occasionally, 15 minutes.
Purée sauce in 2 or 3 batches in a blender until smooth (use caution when blending hot liquids). Set aside 1 cup sauce for serving with ribs.
Prepare grill for cooking over indirect heat with medium-hot charcoal (moderate heat for gas); see Grilling Procedure.
To cook ribs using a charcoal grill: Lightly oil grill rack, then transfer ribs to area of rack with no coals underneath, reserving pan juices, and cook, covered with lid, basting generously with pan juices and sauce and turning over and rotating ribs every 10 minutes (keep ribs over indirect heat), until tender and browned, 30 to 40 minutes total. Transfer ribs to a cutting board and let stand 5 minutes before cutting into individual ribs.
To cook ribs using a gas grill: Lightly oil grill rack, then transfer ribs to rack above shut-off burner, reserving pan juices. Grill, covered with lid, basting generously with pan juices and sauce and turning over and rotating ribs every 10 minutes (keep ribs over shut-off burner), until ribs are tender and browned, 30 to 40 minutes total. Transfer ribs to a cutting board and let stand 5 minutes before cutting into individual ribs.
If you aren’t able to grill outdoors, after baking ribs covered, remove top sheet of foil and continue to bake ribs, uncovered, basting generously with sauce and pan juices every 10 minutes and turning ribs after 20 minutes, 40 minutes total. Then turn on broiler and broil ribs, meaty sides up, 4 to 6 inches from heat until browned, about 3 minutes