RIBS - BARBECUED

By akselden

Requires preparation of barbecue sauce and then marinating ribs for 4 hours or up to 1 day.

Ingredients

• BARBECUE SPICE:
• 2 medium to medium small slabs (about 5 lb. total) spareribs or 3 large slabs (about 5lb. total) baby back ribs
• 1/3 C. barbecue spice (below)
• 1 1/2 C. barbecue sauce (below)
• 2 large cloves garlic, peeled and finely chopped
• 1/4 C. ground chile, such as ancho, New
• Mexico, or guajillo, or paprika
• 4 tsp. salt
• 2 tsp. freshly ground black pepper
• 2 tsp. sugar
• 2 tsp. dried oregano,preferably Mexican
• 1 tsp. dried thyme
• BARBEQUE SAUCE:
• 2 C. ketchup
• 2/3 C. dark brown sugar
• 4 cloves garlic peeled and finely chopped
• 1/4 C. to Worcestershire sauce
• 2-3 T. white or cider vinegar
• 1/2 tsp. barbecue spice (see recipe, above)
• 1/2 tsp. freshly ground black pepper
• Salt

Details

Servings 6

Preparation

Step 1

BARBECUE SPICE:
1. Put garlic, ground chile, salt, pepper, sugar, oregano, and thyme into a small bowl.

2. Stir well, making sure garlic is thoroughly combined. If not using spice mix right away, store in a small clean jar; tightly sealed, in the refrigerator for up to 1 month.

BARBEQUE SAUCE:
3. Put ketchup, sugar, garlic, 3/4 C. water, Worcestershire, vinegar, barbecue spice, and pepper into a small heavy-bottomed saucepan and stir until well combined. Season to taste with salt, if you like. Simmer over medium low heat, reducing heat, if necessary, to maintain a gentle simmer, for 30 minutes. If not using sauce right away, allow to cool. Then store in a clean jar, tightly sealed, in the refrigerator for up to 1 month.

RIBS:
4. Lay ribs on a large shallow pan and sprinkle both sides evenly with barbecue spice. Cover with plastic wrap and refrigerate for at least 4 hours and up to 1 day.

5. Preheat a charcoal fire in a kettle grill. When coals are covered with gray ash, bank coals on opposite sides of grill and set a 9"x 13" disposable aluminum pan between the piles of coals. Fill pan with water and put top grill rack into place.

6. Put ribs on grill rack, curved side up, or stand ribs on their sides in a rib rack over aluminum pan of water, making sure ribs aren't directly over coals. Close grill lid and slide probe of a probe oven thermometer through top vent; do not allow probe to touch metal of grill. Cook ribs for about 1 hour, adjusting air vents and adding hot coals to maintain an even temperature of about 275°-300°F.

7. Meanwhile, soak about 2 C. of hickory chips or 2 handfuls of hickory chunks in a large bowl of hot water for 1 hour. Drain chips or chunks and scatter over coals. Close lid and cook ribs, maintaining temperature as above, until meat is tender and deep reddish-brown, about 30 minutes for baby back ribs and 1 hour for spareribs. Brush ribs with barbecue sauce, close lid, and cook for 10 minutes more.

8. Transfer ribs to a cutting board, loosely cover with foil, and let rest for 10 minutes. Using a large sharp knife, cut ribs between the bones. Serve with remaining barbecue sauce.