Caramel-Ginger Baby Backs

By joenelson2516

Ingredients

• Dry rub:
• 2 tablespoons brown sugar
• 2 tablespoons onion powder
• 1 teaspoon dry mustard
• 1 teaspoon salt
• 1/2 teaspoon ground dried ginger
• 1/2 teaspoon ground cinnamon
• 2 slabs of baby back pork ribs, preferably 1 1/4 to 1 1/2 pounds each, membranes removed.
• Sauce:
• 1 3/4 cups water
• 1/4 cup brown sugar
• 2 tablespoons ginger in syrup, plus 2 tablespoons syrup from the jar
• 2 tablespoons Chinese oyster sauce
• 2 green onions, minced
• 1 teaspoon rice or white vinegar
• 1/2 teaspoon salt
• 1/4 cup whipping cream
• 1 tablespoon butter

Preparation

Step 1

At least 3 hours or the night before, mix the dry rub ingredients in a small bowl. Massage the ribs with all but 2 teaspoons of the spice mixture. Save the rest. Place the ribs in a plastic bag and refrigerate them for at least 2 hours.
Bring your smoker to temperature.
Remove the ribs from refrigerator and let them sit at room temperature for 30 minutes.
Prepare the sauce. In a heavy saucepan, combine the remaining dry rub with the water, brown sugar, ginger and syrup, oyster sauce, green onions, rice vinegar, and salt. Over medium-low heat, simmer the mixture for 25-30 minutes or until reduced by approximately 1/2. Stir the cream and butter and heat through. Remove the sauce from the heat.
Transfer the ribs to the smoker. Cook the meat until you can bend it easily between ribs (about 2 3/4 to 3 hours) at 225-250 degrees F. About 1 hour before the ribs are done, brush them thickly with the sauce; repeat the step in the last 15 minutes of cooking. The sauce will be sticky and caramelized in spots.
Allow the slabs to sit for 5-10 minutes before slicing them into individual ribs. Serve with sauce on the side.