SMOKY BABY BACK RIBS
Ingredients for the spice rub
¼ cup smoked paprika
3 tbsp firmly packed dark brown sugar
3 tbsp kosher salt
1 tbsp granulated garlic
2 tsp dry mustard powder
2 tsp dried oregano
2 tsp ground coriander
1 tsp dried cumin
Crushed red pepper flakes to taste
Freshly ground black pepper to taste
Ingredients for the barbecue sauce
2 x 1kg racks of baby back ribs
2 x (1 tbsp + 1 tsp (20ml) NON-CONCENTRATED* or 2 x 1 tsp (5ml) CONCENTRATED Smoked Flavours Mesquite, Hickory OR Hickory & Oak liquid smoke, divided
2 tbsp vegetable oil
1 small onion, finely chopped
2 garlic cloves, minced
1 cup tomato sauce
½ cup bourbon
2 tbsp cider vinegar
2 tbsp firmly packed dark brown sugar
1 tbsp Worcestershire sauce
1 tbsp soy sauce
1 tbsp dry mustard powder
3 tbsp of spice rub
*Our new less concentrated formulation, ideal for home cooking.
For the spice rub, combine the smoked paprika, brown sugar, salt, granulated garlic, mustard powder, oregano, coriander, cumin, crushed red pepper flakes and black pepper in a jar with a tight-fitting lid. Shake it well. Set aside 3 tablespoons.
Rub the remaining spice mixture on both sides of the racks of ribs, and sprinkle the ribs with 1 tbsp + 1 tsp (20ml) NON-CONCENTRATED * of the liquid smoke, patting it in evenly. Wrap the racks in plastic wrap and refrigerate for at least 2 hours or up to 8 hours.
Preheat the oven to 150C degrees. Discard the plastic wrap and encase each rack in alumnium foil, crimping it tightly around the racks. Place the ribs on a foil-lined rimmed baking sheet and bake for 1 hour.
While the ribs bake, prepare the barbecue sauce. Heat the oil in a saucepan over medium-high heat. Add the onion and cook, stirring frequently, for 2 minutes. Add the garlic and cook for 1 minute, or until the onion is translucent. Add the tomato sauce, bourbon, vinegar, brown sugar, Worcestershire sauce, soy sauce, mustard, reserved spice rub, and remaining liquid smoke. Bring to a boil, then reduce the heat to low and simmer the sauce, uncovered, for 10 to 15 minutes, or until reduced by one-third.
Remove the ribs from the foil packets. Return them to the baking sheet with the meaty side up. Bake for an additional 30 minutes to 1 hour, or until meat can be pierced easily with the tip of a paring knife.
Increase the oven temperature to 230C. Brush the racks liberally with the sauce and bake for 10 to 12 minutes, or until browned, brushing them after 5 minutes with additional sauce. To serve, cut the racks into individual ribs and serve hot, passing additional sauce separately.
Note: The ribs can be cooked up to the final browning up to 2 days in advance and refrigerated, tightly covered. Reheat them covered in foil at 160C for 15 to 20 minutes, or until hot. Then raise the oven temperature and brown them.