BBQ Pork Ribs

By awright0511

Ingredients

• For the Ribs:
• 2 racks (2-2 1/2 lbs each) St. Louis style pork ribs
• Vegetable oil for grill rack
• For the Rub:
• 2 Tbsp packed light brown sugar
• 2 Tbsp coarse salt
• 2 tsp freshly ground black pepper
• 2 tsp hot paprika
• 2 tsp mustard powder
• 1 tsp celery seed
• For the Sauce:
• 2 Tbsp vegeatble oil
• 1 small yellow onion, finely chopped (1 cup)
• 3 garlic cloves, minced
• 1/4 tsp red pepper flakes
• 1/4 cup tomato paste
• 1/4 cup bourbon
• 1 cup strained tomatoes
• 1/2 cup cider vinegar
• 1/4 cup Worcestershire sauce
• 1 cup water
• 1/4 cup plus 2 Tbsp light brown sugar
• coarse salt and freshly ground pepper

Preparation

Step 1

Place 1 rib rack, meat side down on a work surgace. With a knife, cut a small slit through the silvery membrane at 1 end of the rack. Using a paper towel, grip the cut portion of the memebrane, gently peel it from the rack, and descard. Reepeat with remaining rack.

Make the rub. Rub mix on both sides of each rack. Place ribs on a rimmed baking sheet, cover and refrigerate at least 2 hours. Let stand at room temperature for 30 minutes before cooking.

Make the sauce. Heat oil in a medium saucepan over medium heat. Add onion and garlic, cook until onion is tender, 2-3 minutes. Add red pepper flakes and tomato paste, and cook for 1 minute. Stir in bourbon scraping the pan. Stir in tomatoes, vinegar, Worcestershire sauce, water and sugar. Cook. Continue to stir until sugar dissolves.

Bring the sauce to a boil. Reduce heat and simmer unil reduced by 1/3, about 30 minutes. Season with salt and pepper. Let cool slightly. Puree in a blender until smooth. Use immediately, or let cool completely, cover and refrigerate for up to 2 weeks.

Place a 9x13 inch disposable aluminum pan in center of bottom grill rack. If using a charcoal grill, place a chimney starter on top grill rack and fill with about 60 charcoal briquettes. Stuff newspaper under chimney and ignite. Heat briqettes until just covered in ash. WEaring oven mitts, carefully lift chimney, remove top rack, and pour coals onto bottom rack along both sides of pan. Top coals with 1-2 chuks hardwood or 1 cup wood chips that have been soaked in water for 1 hour and drained. Fill pan halfway with hot water. Replace top rack. If using a gas grill heat to medium low.

Let ribs stand at room temp 30 minutes. Fold a paper towel into a thick rectangle and dip it in oil. hold towel wth tongs and brush oil on top grill rack directly over pan. Cover, keeping top grill vents halfway open and bottom vents completely open to maintain grill temp of 275-325. Cook ribs without turning, until meat is tender but not falling off. Usually 3-3 1/2 hours, adding 8 briquettes to each charcoal pile every hour.

Transfer 1 cup sauce to a small serving bowl. Brush both sides of ribs with remaining 1 cup sauce. Cover and grill until ribs are glistening and deep mahogany. about 15 minutes. Let stand for 10 minutes. Serve with reserved auce.