Its been a while since I posted but Facebook Friends wanted this recipe for Baby Back Ribs. Its a slight variation of the "Flower of the Flames" recipe in Karen Putman's wonderful book, Championship BBQ Secrets for Smoked Food." The title is somewhat redundant but us BBQers have to remind everyone, that grilling is not BBQ, BBQ is smoking.
The Rub
Ingredients:
- 1cup sweet Hungarian paprika
- 3/4 cup kosher salt
- 1/2 cup black pepper
- 1/2 cup chili powder
- 1/2 cup ground cumin
- 1/2 cup garlic powder
- 1/4 cup Splenda brown sugar*
- 1/4 cup celery seeds
- 2 tbsp ground oregano
- 2 tbsp ground allspice**
** a Bill's Grille addition.
Directions:
Mix all the ingredients in a medium size bowl
The Sauce
Ingredients:
- 3 cloves garlic minced*
- 3 cups fresh or frozen raspberries*
- 2 cups tomato sauce*
- 1/4 cup Splenda brown sugar*
- 1/4 cup raspberry vinegar
- 1/4 cup Worcestershire sauce
- 2 tbsp sugar-free maple syrup**
- 2 tbsp rub (recipe above)
- 1 tbsp back pepper
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1/4 tsp celery seeds
- 1 tsp cayenne pepper*
** replacement for molasses in Putman's recipe
Directions:
In a large saucepan add all the ingredients plus 1/2 water, bring to a boil, then simmer for 45 minutes. Stir to blend all the ingredients and break up the raspberries. Putman suggests straining the sauce after cooking but I don't.
The Ribs
Remove the membrane from the ribs and marinate overnight in apple juice, refrigerated of course.
About 1/2 hour before smoking, remove ribs from marinate but don't pat dry. Sprinkle both sides of the ribs with a generous amount of the rub.
Smoke the ribs for about 6 hours at 225. Spray the ribs with apple juice at hours 2 and 3. Slather the ribs with the sauce at hours 4 and 5. At hour 6 remove the ribs from the smoker, slather with sauce and cover with aluminum foil for 1/2 hour.
Cut the ribs and serve with the sauce for dipping.
Bill's Grille serves it ribs with homemade cole slaw, sweet potato fries, and Stone's IPA.
The night the ribs are served, its probably true that no one in the world had a better dinner.
