Barbecued Baby Back Ribs With Firecracker Dipping SauceFrom wolfpackjack 8 years ago
- -- For the ribs -- shopping list
- 1 medium onion sliced shopping list
- 2 carrots, sliced shopping list
- 2 stalks celery coarsely chopped shopping list
- 1 bay leaf shopping list
- 8 to 10 black peppercorns shopping list
- 1 stick cinnamon shopping list
- 4 cloves garlic crushed shopping list
- 1 tablespoon ground cumin shopping list
- 1/2 tablespoon ground coriander shopping list
- 1 cup white vinegar shopping list
- 1 gallon water or more as needed shopping list
- 4 pounds baby back pork ribs cut into 8-inch-wide sections, silver skin removed shopping list
- -- For the sauce and glaze -- shopping list
- 2 tablespoons vegetable oil shopping list
- 1 cup minced onion shopping list
- 1 1/2 tablespoons grated ginger root shopping list
- 2 large cloves garlic chopped shopping list
- 2 limes (grated zest and juice) shopping list
- 2 tablespoons maple syrup shopping list
- 1 tablespoon creamy horseradish shopping list
- 1 tablespoon light or dark brown sugar shopping list
- 2 tablespoons creole mustard shopping list
- 2 cups ketchup shopping list
- 1/4 cup white vinegar shopping list
- 1/4 cup soy sauce (may substitute low-sodium soy sauce) shopping list
- 1 tablespoon worcestershire sauce shopping list
- 2 1/2 tablespoons chipotle in adobo pureed shopping list
- 1/2 teaspoon chili powder shopping list
- 1 tablespoon ground cumin shopping list
- 1/2 teaspoon ground coriander shopping list
- 1/4 teaspoon cayenne pepper shopping list
- 1/2 teaspoon dried oregano shopping list
- salt shopping list
- Freshly ground black pepper shopping list
- 3 cups reduced stock from cooking the ribs shopping list
How to make it
- -- For the ribs --
- In a deep, lidded stockpot large enough to contain the ribs, place all of the ingredients except the ribs. Set the heat on medium-high and heat until bubbles just break the surface.
- Reduce the heat to medium, add the ribs , and, if necessary, add enough water to keep the ribs submerged.
- Cover the pot and cook gently until the ribs are tender but not falling apart, 30 to 60 minutes, depending on their size.
- Remove the ribs from the pot.
- Reserve the cooking liquid, skimming off any fat from the surface, and set aside to cool.
- Strain the reserved liquid through a fine-mesh strainer and place 6 cups of it in a pot over medium-high heat. Bring to a boil and reduce by half. If not using immediately for the sauce, let the reduced stock cool, then cover and refrigerate.
- -- For the sauce --
- In a large skillet over medium heat, heat the oil.
- Add the onion, ginger and garlic and cook until softened, 3 to 5 minutes.
- Except for the 3 cups of reserved stock, add all the remaining ingredients, including salt and pepper to taste, and cook for 10 minutes.
- Add the 3 cups of stock and cook, with bubbles just breaking the surface, for 30 to 45 minutes.
- Strain into a medium bowl and let cool. If not using immediately, cover and refrigerate.
- When ready to cook, reserve 2 to 3 cups sauce for dipping.
- -- If using a gas grill, preheat the grill to medium.
- -- If using a charcoal grill, start the charcoal or wood briquettes. When the briquettes are ready, distribute them evenly under the cooking area for direct heat (not too hot to prevent burning).
- Lightly oil the grate. Place the ribs on the grill and baste the top with sauce.
- Cover the grill to produce smoke.
- Cook for 4 to 6 minutes.
- Turn the ribs over and baste the other side. Cook, covered, for 4 to 6 minutes, taking care not to burn the sauce.
- Meanwhile, heat the remaining sauce.
- To serve, pile the ribs on a platter and serve with the heated sauce on the side
The Cookwolfpackjack Raleigh, NC
The Rating3 people
Mmmmmmm yummmm i love it ........ i want my baby back baby back baby back ribs hahaha ......thank you
tinkminitindel in THE HEART OF THE WINE COUNTRY loved it
oh yeah!! After all of the holiday food IE: turkey & dressing, etc.. BBQ ribs are right on time!jett2whit in Union City loved it
I'm with Jett....after all the holiday eats, it's time to get back on track with the grill. These ribs and the firecracker dipping sauce sounds awesome. Baby back ribs...come to momma....oh yeah.
Thanks, Dave sweetie - you always have ...morelunasea in Orlando loved it