Full Back BBQ Ribs

By boscobojo

Ingredients

• Dry Rub:
• 1 1/2 cup dark brown sugar
• 1/2 cup paprika
• 1 Tbl. garlic powder
• 1 Tbl. onion powder
• 1/2 tsp. cayenne pepper
• 1/2 cup chili pepper
• 1/2 cup cumin
• 1 Tbl. dry mustard
• 1 Tbl. black pepper
• 1/4 cup olive oil
• Barbecue Sauce:
• 2 medium Spanish onions, diced
• 3 Tbl. olive oil
• 4 cups ketchup 1 cup beef broth
• 4 Tbl. brown sugar
• 1 tsp. hot sauce
• 3 Tbl. Worcesthershire sauce
• 1 Tbl. dry mustard
• 2 Tbl. cumin
• 1 Tbl. Kosher salt
• 1/2 tsp. black pepper
• 1 tsp. roasted garlic
• 1/2 cup cider vinegar
• 3/4 cup dark molasses
• 2 Tbl. chili powder
• 1/2 tsp. roasted curry powder
• 1/4 tsp. cayenne pepper
• 3 Tbl. tomato paste
• 4 sides baby back ribs, approx. 4 lbs.

Preparation

Step 1

Rub ribs with olive oil and rub on the dry spice mixture. Cover and refrigerate overnight.

Saute onions in olive oil until translucent. Add the rest of the ingredients and simmer over low heat for 1 hour to infuse the flavors. The ribs can be grilled or prepared in the oven. On the grill - work ribs 3/4 of the way then reduce to low heat. Brush on the BBQ sauce and turn frequently to avoid burning the sauce. When done, slather them on again. For the oven: First sear the ribs on a heavy bottomed saute ban on the stove in a little olive oil to seal in juices. Place them in a roasting pan and slather them with BBQ sauce. Roast at 325 degrees until done (about 1 hour) basting occasionally and turning them to color on both sides.