Dan’s Sweet & Spicy Baby Back BBQ Ribs
Fall off the bone tender, here’s our recipe for Rib Rub, Rib Baste, and BBQ Sauce, Enjoy!
Ingredients
RIB RUB:
- 1/2 c. brown sugar packed
- 1/4 c. smoked paprika
- 1 T. black pepper
- 1 T. salt
- 1 T. chili powder
- 1 T. garlic powder
- 1 T. onion powder
- 1/2-1 tsp. cayenne pepper to taste
RIB BASTE:
- 1/2 c. water
- 1/2 c. vinegar
- 3 T. yellow mustard
- 3 T. olive oil
- 1 T. chili powder
- 1 T. garlic powder
- 1/2-1 tsp. cayenne pepper to taste
RIB SAUCE:
- 3 T. olive oil
- 2 cloves garlic minced
- 1 c. ketchup
- 1/4 c. water
- 1/4 c. vinegar
- 1/4 c. brown sugar packed
- 2 T. smoked paprika
- 1 T. chili powder
- 1/2-1 tsp. cayenne pepper to taste
- 3-4 whole slabs baby back ribs
Instructions
- RIB RUB: In a medium bowl, whisk together all ingredients and transfer to an air-tight container until ready to use. Prepare the rib baste below.
- RIB BASTE: In a medium bowl, whisk together all ingredients and transfer to an air-tight container until ready to use. This mop/baste will stay good for about one month. Make ahead to allow the flavors to marry. Prepare rib sauce below.
- RIB SAUCE: Heat olive oil in a saucepan over medium-high heat. Add garlic and sauté until golden brown. Add remaining ingredients and reduce heat. Cover and simmer for 15 minutes, stirring occasionally. The sauce thickens as it cools. (If you like your barbeque sauce sweeter cut the cayenne pepper in half.) Makes 1 1/2 cups
- Rinse the ribs under cold water and pat dry. Season both sides of the ribs with rub. Preheat the barbeque to 250 degrees. Lay the ribs on the barbeque, rib side down, or on a vertical rack. Cook for 2 to 2 1/2 hours, basting every 1/2 an hour with rib baste. Remove from heat and cut/slice into 2-rib sections. Brush with rib sauce and serve.
- Cook's Note: For added flavor, fill a smoke box with soaked hickory chips and place above the heat source in your grill.
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