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Categories:
olive oil green onion red onions garlic brown sugar ketchup tomato paste mustard water Worcestershire sauce soy sauce white vinegar apple juice peppers hot sauce ground cumin sour mash Bourbon ground cumin chili powder mustard ground cloves pickling spices dark brown sugar coarse salt cayenne pepper ground cardamom ground cinnamon back ribs
Viewed: 45 - Published at: 9 years agoIngredients
- 2 tablespoons olive oil
- 12 cup green onion (sliced)
- 2 cups red onions (chopped)
- 8 garlic cloves (minced)
- 2 cups brown sugar
- 1 cup ketchup
- 1 cup tomato paste
- 1 cup Grey Poupon mustard
- 1 cup water (bottled)
- 14 cup Worcestershire sauce
- 14 cup soy sauce
- 12 cup white vinegar
- 12 cup apple juice
- 3 jalapeno peppers (sliced)
- 2 tablespoons texas pete hot sauce
- 1 tablespoon ground cumin
- 2 cups sour mash Bourbon
- 2 tablespoons ground cumin
- 1 tablespoon chili powder
- 1 tablespoon dry mustard
- 1 teaspoon ground cloves
- 2 teaspoons pickling spices
- 3 tablespoons dark brown sugar
- 1 tablespoon coarse salt
- 2 teaspoons cayenne pepper
- 2 teaspoons ground cardamom
- 2 teaspoons ground cinnamon
- 6 lbs baby back ribs
Method
- For the sauce: Heat oil in deep pot.
- Add green onions, red onions, and garlic.
- Saute until tender.
- Mix in next 12 ingredients ending with the bourbon.
- Simmer sauce until thick and reduced to about 7 cups--approximately one hour.
- Let cool, then process in blender, food processor, or hand mixer (boat motor).
- For the rub: Mix the next 10 ingredients.
- Remove the membrane from the back of the ribs.
- Work a finger up under the skin and then peel away.
- Rub spice mix over both sides of ribs, wrap each slab with plastic wrap and chill over night.
- Remove plastic from ribs and bring to room temperature.
- Prepare grill.
- I prefer using indirect heat (Webber is best).
- Set meat over drip pan.
- I use a rib rack so ribs are standing on edge.
- Add wood chips to coals.
- I use mesquite.
- Grill with lid on, until meat is tender, turning occasionally using tongs.
- Move slabs around, rotating, turning, changing the order in the rack so all get cooked evenly.
- When tips of bones are exposed 3/8" or so, remove from grill and cut slabs into individual ribs.
- Brush ribs with sauce and return to grill.
- You can pile them in the middle over the drip pan.
- Add more wood chips, cover and grill until brown around the edges.
- Brush occasionally with more sauce.
- About 10-15 minutes.
- Serve with plenty of napkins ;0).
