I am always looking for the best recipes and techniques for making delicious (and easy to prepare) foods.

This recipe is a result of trial and error and modification, modification, modification.

It is a simple and delicious method for preparing not only the BEST ribs but also a fantastic Spice Rub and Barbecue Sauce that can be used on other meat and poultry.

All 3 components can be prepared in advance and then thrown on the grill for a quick warm up and serve.

I usually have the spice rub and barbecue sauce done days (or weeks) in advance.

The combination of the 3 will have your friends thinking you are a wizard at cooking.

WARNING: Once you have tried this you may NEVER EVER be happy with any other ribs or sauce again!

Supplies

Baby Back Ribs
Sharp Knife
Spice Mix
Plastic Wrap
Roasting Pan
Aluminum Foil
Barbecue Sauce
Barbecue

Step 1: Preparing the Spice Rub

Ingredients:

1 Tablespoon Garlic Powder
1 1/2 Tablespoons Paprika
1 1/2 Tablespoons Ground Black Pepper
3 Tablespoons Light Brown Sugar
1 1/2 Tablespoons Kosher Salt

Pour all ingredients into a small bowl and mix with a fork.

NOTE:

I usually make this in advance and keep it handy in the cupboard all the time.
Also great on any meat or poultry you want to roast or grill!

Step 2: Preparing Your Barbecue Sauce

Ingredients:

1 Onion
8 Cloves Minced Garlic
1 1/2 Cups Kentucky Bourbon Whiskey
32 oz Ketchup
1 6oz can Tomato Paste
4 Tablespoons Liquid Smoke
1/2 Cup Worcestershire Sauce
2/3 Cup Cider Vinegar
1 Teaspoon Pepper
1 Tablespoon Salt
1 Cup Brown Sugar

Directions:

Chop Onion and Garlic
Saute in a LARGE fry pan or a 3 qt sauce pan with the Whiskey until onion is translucent. (about 10 mins)
While onion sautes measure and mix remaining ingredients in a separate bowl.
Add the ketchup mixture to the onion mix and simmer for 20 mins.
Strain through a sieve.

NOTE:

I prepare this ahead of time and keep a bottle of it to use any time.
As long as you strain out the onion and garlic it should keep up to 4 weeks.

Step 3: Prepping the Ribs

NOTE:

I love to have ribs that fall off the bone.
I remove the "silvered skin" from the back of my ribs. (Refer to the video attached for how to accomplish this)
This also allows more of the flavors of your rub and cooking method to permeate the meat.
If you don't see any silver skin then you are lucky enough to have purchased ribs with this already removed!
You can also just leave it if you desire.

Directions:

Remove "Silver Skin" (aka Membrane) on back of ribs. (Optional)
Once membrane is removed apply your prepared Spice Rub to both sides of the ribs.
Wrap ribs in plastic wrap and place in refrigerator overnight.

Tip:

Wearing food safe disposable gloves is a good idea when applying the spice rub.

Step 4: Cooking the Ribs

The Oven Cooking

Preheat oven to 275 degrees
Remove ribs from the refrigerator and remove the plastic wrap.
Place in roasting pan and cover tightly with aluminum foil.
Roast "low and slow" until tender (around 3-4 hours).
If preparing in advance you can either set aside or refrigerate at this time.
To finish off place slather with barbecue sauce and place under broiler until sauce darkens and thickens

Cooking on the Grill (alternative method)

The key here once again is "low and slow" using the indirect method on the grill.
Use same prep, temps and approximate cooking time.
To finish off place slather with barbecue sauce and return to heat until sauce darkens and thickens

Cooking in a Smoker (alternative method)

Once again low and slow - but if you love the smoked taste it is MUCH lower and slower!
Temp is approx 225-250 degrees.
Do not wrap the meat - place directly on racks in smoker, bone side down.
Time to doneness is approx 4-5 hours.
To finish off place slather with barbecue sauce and return to heat until sauce darkens and thickens

NOTE:

Oven cooking is my preferred method with finishing on the grill.
You want your ribs to easily come off the bone but not to fall apart when you pick them up.

ENJOY!