Happy July 4th! Here’s the ribs, rub & sauce I promised. Absolutely a family and class fave.
As you celebrate, do like I do: a little prayer for our one & only USA!
Sprinkle the ribs with the spice rub up to a day head.
Rub: You may have leftover rub so store in refrigerator up to a month.
6 tablespoons garlic powder
2 tablespoons plus 2 teaspoons chili powder – I like Buena Vida
2 tablespoons plus 2 teaspoons cumin
2 tablespoons plus 1 teaspoon salt
2 teaspoons coarsely ground black pepper
2 teaspoons paprika
2 teaspoons allspice
6-7 pounds meaty baby back pork ribs, cut into 6-7 rib slabs
To season ribs:
Sprinkle a generous teaspoon rub on each side of each slab of ribs. Arrange on large baking sheet; cover with foil and refrigerate at least 2 hours or up to l day.
To grill ribs:
Prepare grill with medium heat. Arrange ribs on rack and grill until tender and cooked, turning occasionally, about 25-35 minutes. Reserve 2 cups barbecue sauce in small bowl. Brush each side of each pork rib slab generously with some of remaining sauce. Continue grilling until sauce forms a sticky coating, about 3 minutes per side.
Transfer ribs to platter. Cut slabs between bones into individual ribs and serve, passing reserved 2 cups barbeque sauce alongside.
HOT & SMOKY BBQ SAUCE This is a great do-ahead sauce. After cooking, adjust seasonings. I usually add a little more brown sugar.
4 cups catsup
1/2 cup cider vinegar or to taste
1/3 to 1/2 cup Worcestershire sauce
1/2 cup firmly packed dark brown sugar
1/4 cup molasses
1/4 cup prepared mustard
2 tablespoons Tobasco
2 tablespoons barbeque rub (see above)
2 teaspoons liquid smoke plus a bit more if needed
Chipotle pepper powder to taste or 1 tablespoon or to taste chipotle peppers in Adobo sauce. I puree the peppers for easy measuring.
Combine everything in saucepan and bring to a boil. Reduce heat to simmer and cook until dark and thick, about 20 minutes. Store in refrigerator. Keeps up to a month.