Side Pannel
Pork Baby Back Ribs W/smoked Bbq Sauce
Pork Baby Back Ribs W/smoked Bbq Sauce
- Recipe Submitted by ADMIN on 09/26/2007
Category: Meat
Ingredients List
- 4 lb Pork baby back ribs
- Cider vinegar
- Garlic salt
- Canned black pepper
Directions
SMOKED BBQ SAUCE
3 (or more) canned Chipotles
-with a dollop of adobo;
-minced
1/4 md Onion; minced
3 Cloves garlic; minced
1/2 c Ketchup
1/2 tb Brown mustard
3 ds Wocestershire
1/2 Lemon; juice of
1 ts Cumin
12 oz Beer that has low hop
-bitterness (i.e. German
-Bock; Bass Ale,
-Newcastle)add 3 oz to
-sauce and drink the rest
2 tb Cider vinegar
White pepper to taste
pork baby back ribs- 1 lb per person, marinate in cider vinegar 10-30
minutes; liberally sprinkle with garlic salt; liberally sprinkle with
canned black pepper; cook on grill- 2 1/2 hrs med heat on a water smoker
with mesquite chunks; serve sauce on the side if necessary
That's it? That's it!! These are the world's best ribs. Don't change a
thing. Don't add anything. I have methodically tried every way to prepare
ribs and nothing else comes close. Don't try fresh garlic or grinding your
own pepper. Don't try fatty country style ribs. This weekend I tried to
substitute a small rack of spare ribs. My wife (and biggest BBQ fan) almost
started crying. "What did you do to the ribs? You just can't leave
anything alone, can you Mr. Tool Time?"
Although I make a good chipotle BBQ sauce (I had to mention chiles in here
somewhere), I don't use it on the ribs. The vinegar sweetens the meat. The
mesquite smoke is spicy. Using a water smoker keeps them juicy.
Several people requested the sauce recipe that goes with the baby back
ribs. This goes on the side after you serve the ribs. That way you can let
it mix with the borracho beans and corn bread.
Smoked BBQ Sauce: Simmer 1/2 hour to thicken.
3 (or more) canned Chipotles
-with a dollop of adobo;
-minced
1/4 md Onion; minced
3 Cloves garlic; minced
1/2 c Ketchup
1/2 tb Brown mustard
3 ds Wocestershire
1/2 Lemon; juice of
1 ts Cumin
12 oz Beer that has low hop
-bitterness (i.e. German
-Bock; Bass Ale,
-Newcastle)add 3 oz to
-sauce and drink the rest
2 tb Cider vinegar
White pepper to taste
pork baby back ribs- 1 lb per person, marinate in cider vinegar 10-30
minutes; liberally sprinkle with garlic salt; liberally sprinkle with
canned black pepper; cook on grill- 2 1/2 hrs med heat on a water smoker
with mesquite chunks; serve sauce on the side if necessary
That's it? That's it!! These are the world's best ribs. Don't change a
thing. Don't add anything. I have methodically tried every way to prepare
ribs and nothing else comes close. Don't try fresh garlic or grinding your
own pepper. Don't try fatty country style ribs. This weekend I tried to
substitute a small rack of spare ribs. My wife (and biggest BBQ fan) almost
started crying. "What did you do to the ribs? You just can't leave
anything alone, can you Mr. Tool Time?"
Although I make a good chipotle BBQ sauce (I had to mention chiles in here
somewhere), I don't use it on the ribs. The vinegar sweetens the meat. The
mesquite smoke is spicy. Using a water smoker keeps them juicy.
Several people requested the sauce recipe that goes with the baby back
ribs. This goes on the side after you serve the ribs. That way you can let
it mix with the borracho beans and corn bread.
Smoked BBQ Sauce: Simmer 1/2 hour to thicken.
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