Smoky Bones Brown Sugar Glazed Baby Back Ribs

By jeknudson

Key is to use Turbinado sugar instead of regular white sugar as it does not break down as easily when cooked. Then it will give a better carmelization crust on outside of meat. Use brown sugar as directed.

Cut recipe in half for smaller group. Also, if you make full batch of rub you can save the rest for next time and makes things go faster. Really not that diificult of recipe once you get used to doing.

Ingredients

• Ingredients:
• 4 (2-pound) slabs loinback ribs, membrane removed (ask butcher or meat department to do this for you)
• Dry rub:
• 1-1/4 Cups sugar
• 6 Tablespoons chili powder
• 2 Tablespoons paprika
• 2-1/2 Tablespoons iodized table salt
• 1 Tablespoon light brown sugar
• 1/2 Tablespoon each: black pepper and garlic powder
• 1/4 Tablespoon cayenne pepper
• 1 Teaspoon onion powder
• Braising liquid:
• 1-1/4 Cups barbecue sauce (KC Masterpiece or similar)
• 1-1/4 Cup apple juice
• 1/4 Cup cider vinegar
• 1/4 Cup liquid smoke
• Glaze:
• 2-1/2 Cups light brown sugar
• 1/2 Cup light corn syrup
• 6 Tablespoons white vinegar
• 2 Tablespoons barbecue rub
• Topping:
• 1/2 Cup light brown sugar
• 2 Tablespoons barbecue rub.

Details

Servings 4

Preparation

Step 1

1. Mix all rub ingredients, making sure to break up chunks of brown sugar. Reserve 2 tablespoons for brown-sugar topping.
2. Combine braising liquid ingredients.
3. For glaze, bring ingredients to boil on medium heat. Remove; keep warm. Combine brown-sugar topping ingredients.
4. Put ribs cavity side up on sheet pan. Season each slab with about 1/4 cup barbecue rub. Flip ribs over. Season top side with 1/4 cup of rub. Refrigerate ribs 1 hour.
5. Heat oven to 250 F. Cut 4 (24-inch) square sheets heavy-duty foil. Put slab of ribs, top side up, on sheet of foil. Fold ends to make loose packet around each slab. Pour 5-ounces braising liquid into each packet. Seal top, making sure packet is loose around ribs. Put packets on sheet pan; bake 2-2 1/2 hours.
6. When ribs are 30 minutes from being done, heat grill to medium heat. Check ribs by gently pulling on bones - if they begin to pull away from meat, they are ready to remove. Place ribs cavity side down on sheet pan. Brush slab tops with some of the warm brown-sugar glaze. Put ribs cavity side up on grill. Brush again with warm brown-sugar glaze. Grill 1 1/2-2 minutes and flip slabs over. Brush tops of slabs with more brown-sugar glaze. Grill 1 1/2-2 minutes longer. Remove ribs; sprinkle each slab with brown-sugar topping.