Baby Back Ribs

Tip:  Read directions completely before preparing, "Mise en Place".

Ingredients:

For Rub:

1/2 cup light brown sugar, tightly packed

3 tablespoon kosher salt

1 tablespoon paprika

1 tablespoon garlic powder

1 tablespoon fresh ground peppercorns

1/2 teaspoon cayenne pepper

1/2 teaspoon coriander

1/2 cinnamon   

1/2 teaspoon Old Bay Seasoning   

1/2 teaspoon thyme   

1/2 teaspoon onion powder

1/2 teaspoon comino (cumin)

1/2 teaspoon dillweed

1/2 teaspoon parsley

1/2 teaspoon chipolte chili pepper

For Braising Liquid:

1/2 white wine

8 cups beef broth

1/2 cup apple cider

1/8 cup worcestershire sauce

1/2 stick butter
1 whole onion, chopped
1 stalk celery, chopped

Miscellaneous: 
1 rack of baby back ribs 

olive oil for searing the ribs

Directions for Rub:
Combine all the above dry rub ingredients. 

Rub meat generously with olive oil then cover and pat rack of baby bak ribs all over with rub.  I cut the rack in half, so that it fits in the pot. Refrigerate and let marinade in the dry rub for a minimum of 4 hours, so that it penetrates the meat!

Sear the ribs by coating the bottom of a large, heavy bottomed pot or dutch oven with olive oil and heat for a while. Then throw in the ribs and brown the ribs. Remove from pot and set aside.

De-glaze the pot with white wine. 

Throw in chopped garlic, celery and onion and cook for about 1 minute.

Then add ribs, butter, beef broth, apple cider, Worcestershire sauce. The ribs ought to be completely submerged in the braising liquid.

Bring to boil then lower heat until you a a slow simmer, cover pot and let simmer for about 1 1/2 hours. The meat should be just about falling off the bone when it’s done.

Remove the ribs from the braising liquid and set aside.

Now, turn the heat up on that braising liquid, add 1/4 honey and boil the until it gets reduced to a thick sauce.

While the sauce is finishing, finish the ribs by sprinkling and coating the ribs with more of the rub mixture, then using direct heat over medium heat on the grill, start browning and forming a caramelized crust, you turn it, and brown the other side. Remove them, then tent with a piece of foil and let them rest for about 4-5 minutes, slice and serve!  Enjoy!

 

Tip: You can add barbecue sauce on these ribs at the last few minutes if you prefer!  We prefer them just as they are off the grill with some reduced braising liquid sauce on the side.  With the left over ribs, we remove the meat and make tacos!