Barbecued Boneless Baby Back RibsFrom thepoint 5 years ago
- Rub: shopping list
- 4 cups brown sugar shopping list
- 1/2 cup white sugar shopping list
- 1/8 cup salt shopping list
- 1/8 cup black pepper shopping list
- 1/4 cup italian seasonings shopping list
- 2 tablespoons paprika shopping list
- 2 tablespoons cumin shopping list
- 2 tablespoons garlic powder shopping list
- 2 teaspoons cayenne pepper shopping list
- ... shopping list
- 7 pounds boneless baby back ribs, pork shopping list
- One two-gallon zip-lock plastic bag shopping list
- several sheets heavy duty aluminum foil shopping list
- 14 ounces beef broth shopping list
- ... shopping list
- Sauce: shopping list
- 1 large bottle Baby Ray's BBQ Sauce shopping list
- 1/2 cup Jack Daniels Whiskey shopping list
- 3/4 cup honey shopping list
- 2 teaspoons hot sauce shopping list
- 1/2 cup grape jelly shopping list
How to make it
- Combine the rub ingredients and store in a sealed plastic container until ready to use.
- Trim excess fat off the pork and thoroughly rub with sugar mixture. Place pork in the large plastic bag, seal, place in a large bowl or baking dish and refrigerate overnight or for several hours. Remove from refrigerator about an hour before beginning to cook.
- When about ready to cook, preheat oven to 300F. Line 2 large baking sheets with heavy duty foil, and set aside.
- Place each rib section on a separate sheet of foil and bend all four edges up to form a "basket" of sort. Spoon 3-4 tablespoons of beef broth around pork. Fold over edges to seal the packet, allowing some air space above the pork. Place packet on the baking sheets. Repeat until all pork has been wrapped. Allow some space between the packets. Bake for about 2-1/2 hours, until pork reaches an internal temperature of 160F.
- While pork is in the oven, combine the sauce ingredients and refrigerate. Just before using, remove from refrigerator and heat in a saucepan until the jelly and honey are thoroughly combines into the sauce.
- Start grill and get very hot. When ribs are at or near 160F internally, carefully remove them from the foil packets and place on hot grill. Brush with sauce, flip over and brush the reverse side. Grill just long enough to get the ribs and sauce brown, being careful not to burn the sauce. Alternatively, you can place the opened packets on the grill and baste with the sauce directly in the packet. Due to bad weather, instead of finishing on the grill, I removed and drained the packets. Then placed the meat on one of the lined pans, brushed on the sauce and put under the broiler for several minutes until the sauce was beginning to bubble and brown; I flipped them over and repeated the sauce and broiling. This actually was an easy way to finish the ribs without firing up and cleaning the grill for a rather short finishing process.
- Serve at once with remaining sauce on the table.
- Made by Art on May 12, 2010, great family reviews, including the leftovers. The last piece I chopped up and put in a lunch omelet with shredded cheese and a little of the BBQ sauce.
The Cookthepoint Hagerstown, MD
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