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Berry Fine Baby Back Ribs
Ingredients:
2 Slabs baby back pork ribs -- membranes removed
2 tablespoon Worcestershire sauce
-- Dry Rub --
3 tablespoon brown sugar
1 tablespoon onion powder
2 teaspoons chili powder
1 teaspoon dry mustard
1 teaspoon salt
-- Glaze --
1 cup raspberry or strawberry jelly
1/4 cup water
1 tablespoon ketchup
3 tablespoon minced onion
2 tablespoon Worcestershire sauce
2 tablespoon cider vinegar
Instructions:
At least 3 hours and preferably the evening before you plan to smoke
the ribs, mix the dry rub ingredients in a small bowl. Coat the ribs
with the Worcestershire sauce. Massage the ribs with all but 2 tsp.
of the spice mixture, reserving the remaining rub. Place the ribs
in a plastic bag and refrigerate them for at least 2 hours. Bring
your smoker to its appropriate cooking temperature. Remove the ribs
from the refrigerator and let them sit at room temperature for 30
minutes. Combine the glaze ingredients in a small saucepan. Warm the
mixture over medium heat, simmering about 10 minutes. Reserve the
glaze at room temperature. Transfer the ribs to the smoker. Cook the
meat until you can bend it easily between the ribs, about 2 3/4 to
3 hours at a temperature of 225 to 250. About 1 hour before the ribs
are done, brush them thickly with the glaze; repeat the step in the
last 15 minutes of cooking. The glaze will be sticky and caramelized
in spots. Let the slabs sit for 5-10 minutes before slicing them into
individual ribs...serve. Technique tip: Slabs of baby back ribs come
with a thin membrane that covers their underside. It's not essential
to remove the membrane, but spices sink more fully into the meat when
it's gone, and ribs slice more easily. Push a small knife tip under
the membrane or scrape one of the rib bones until the tissue loosens.
Work your fingers under the membrane and then strip it off in one
or more sections. Posted to the BBQ List by Rock McNelly on Aug 20,
1998. |
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