Barbecued Baby Back Ribs

Process: Involved
Cooking: Pork
Preparation: Long Cook (Over 2 hours)
Serves:

Four 1 1/4-pound racks pork baby back ribs

Ingredients

1/2 cup Garlicky Barbecue Marinade
10 garlic cloves, coarsely chopped
1/4 cup Worcestershire sauce
2 tablespoons low-sodium soy sauce
1 medium onion, chopped
1/4 cup water

1. In a blender, puree the chopped garlic, Worcestershire sauce, soy sauce, onion and water.
The marinade can be refrigerated for
up to 1 week.

1/4 cup Seven-Spice Dry Rub
1/2 cup dark brown sugar
1/2 cup sweet paprika
1/4 cup kosher salt
1/4 cup chili powder
1/4 cup dry mustard
1 tablespoon freshly ground black pepper
2 teaspoons Old Bay Seasoning
1/2 teaspoon ground ginger

1. In a small bowl, whisk together all of the ingredients.
The dry rub can be refrigerated or frozen for up to 6 months.

2 cups hickory or other hardwood chips, soaked in water Cider Mop Spray
1 cup apple juice
1 cup water
1/4 cup cider vinegar

In a large, glass measuring cup, combine the apple juice, water and vinegar. Pour into a spray bottle and refrigerate.
The mop spray can be refrigerated for
up to 1 week.

1/2 cup Sweet and Sticky Barbecue Sauce mixed with 1/2 cup water
1/2 cup vegetable oil
5 garlic cloves, chopped
1 medium onion, chopped
1 green bell pepper, chopped
Salt
1/4 cup dark rum
3 tablespoons chili powder
1 tablespoon freshly ground black pepper
1/2 teaspoon ground allspice
1/2 teaspoon ground clove
1 cup dark brown sugar
2 cups water
2 cups ketchup
1/2 cup molasses
1/2 cup yellow mustard
1/2 cup cider vinegar
2 teaspoons hot sauce

1. Heat the oil in a large saucepan. Add the garlic, onion, green pepper and a large pinch of salt and cook over moderate heat, stirring occasionally, until softened, about 10 minutes. Add the rum and simmer for 2 minutes. Add the chili powder, black pepper, allspice and cloves and cook, stirring, until fragrant, about 3 minutes. Add the brown sugar, water, ketchup, molasses, mustard, vinegar and hot sauce and simmer over moderate heat, stirring often, until thickened, about 30 minutes.
2. Transfer the barbecue sauce to a large food processor and puree. Season the sauce with salt.
The barbecue sauce can be refrigerated for up to 2 weeks.

Preparation

1. Rub each rack of ribs all over with 2 tablespoons of the Garlicky Barbecue Marinade and refrigerate overnight.

2. Bring the ribs to room temperature and sprinkle each rack with 1 tablespoon of the Seven-Spice Dry Rub.

Cooking Method

3. Light a charcoal fire in a covered grill and set it up for indirect grilling: When the temperature reaches 225°, carefully push the hot coals to one side and place a drip pan filled with 1 cup of water on the opposite side. Alternatively, bring a smoker to 225°. Put the ribs on the grill over the drip pan, overlapping them slightly, and cover the grill; you'll need to cook the ribs for about 4 hours total, or until the meat pulls away from the bones and is very tender. Maintain the temperature at 225° by replenishing the charcoal with a fresh batch of burning coals every hour. Every hour, drain 1/2 cup of the wood chips and scatter them over the hot coals. Add water to the drip pan when half of it is evaporated. After 1 1/2 hours, spray the baby back ribs with the Cider Mop Spray and rotate them on the grill; repeat spraying every 45 minutes.

4. Remove the drip pan and spread the coals in an even layer. Replenish with fresh coals to make a medium-hot fire. Brush the ribs with the diluted Sweet and Sticky Barbecue Sauce and cook for 30 minutes, turning often. Repeat brushing 4 or 5 times to build a sticky glaze. Transfer the ribs to a carving board and let rest for 10 minutes. Cut between each rib and serve. Make Ahead

The glazed ribs can be refrigerated overnight. Serve cold or reheat in a 325°oven.


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