Sweet-and-Sticky Baby Back Ribs

By mrboyton

YIELD 4 servings
ZEST FACTOR medium

Ingredients

• For the rib rub:
• 3 ⁄4 cup Sugar in the Raw
• 1 ⁄2 cup salt
• 1 ⁄4 cup paprika
• 2 tablespoons finely ground black pepper
• 1 tablespoon granulated garlic
• 1 tablespoon onion powder
• 1 tablespoon ground cumin
• 1 tablespoon chili powder
• 1 tablespoon dry mustard
• 1 teaspoon ground coriander
• 1 ⁄2 teaspoon cayenne pepper
• 1 ⁄2 teaspoon ground allspice
• For the ribs:
• 2 slab pork loin baby back rubs, about 2 1⁄4 pounds each
• Rib Sauce:
• 1 ⁄2 cup barbecue sauce
• 1 ⁄4 cup Sugar in the Raw
• 1 ⁄4 cup honey
• 1 ⁄4 cup molasses
• 1 ⁄4 cup Steen’s Cane Syrup
• 1 ⁄4 cup cider vinegar
• 1 tablespoon Louisiana
• hot sauce

Preparation

Step 1

Make the rub: Combine all ingredients, mix well, and store in an airtight container.

Make the ribs: At least a half hour and up to 4 hours before you plan to cook the ribs, peel the membranes off the back of the ribs and any excessive fat. Season the ribs liberally on both sides with the rib rub. Refrigerate.
To make the sauce: in a medium saucepan over low heat, heat the barbecue sauce. Add the sugar, and mix well. Cook for 1 minute, until the sugar dissolves. Add the honey, molasses, cane syrup, vinegar and hot sauce. Mix well and cook for 3 minutes, stirring often. Divide the glaze equally between two bowls, one for brushing on the ribs as they grill and one for serving. Set aside.