Spice-Rubbed Pork Ribs with Deep South Barbeque Sauce
Yield: 4-6 Servings
Mexican style chile powder 3 Tablespoons
Kosher salt 4 Tablespoons
Granulated garlic 2 Tablespoons
Sugar 2 Tablespoons
Ground cumin 2 Tablespoons
Ground black pepper 2 Tablespoons
Ground dried thyme 1 Tablespoon
1. Combine all ingredients in a small bowl or container and stir well to blend. If mixture lumps up, break up the lumps. Shake or stir before use.
Baby Back Pork Ribs 4 pounds
Dark Beer 12 ounces
Spice rub 1/4 cup
1. Preheat and oven to 400 degrees. While the oven is heating, place the beer in a small pot and bring to a boil. Reduce the beer to a simmer and reduce to about 1 cup. This should take about 5 minutes.
2. While the beer is reducing, place ribs in a heavy roasting pan. Rub the spice mixture all over the ribs. Pour the beer around the ribs, then cover the pan tightly with plastic wrap, then aluminum foil. Make sure that the plastic wrap is covered by the foil!
3. Bake the ribs until they are fork tender, about 1 ½ hours. Check the ribs occasionally. While the ribs are baking, make the barbeque sauce (recipe follows on next page.). When ribs are tender, remove from oven and let cool.
4. To serve, brush the ribs with the sauce and grill over medium heat for about 3 minutes per side. Brush with more sauce and serve.
Deep South Barbeque Sauce Yield: 2 Cups
Chicken broth or stock 3/4 cup
Fresh Brewed Coffee 1/2 cup
Ketchup 1/2 cup
Brown sugar, packed 1/2 cup
Grated Onion 1/3 cup
Bourbon 1/4 cup
Cider Vinegar 1/4 cup
Mustard 2 Tablespoons
Worcestershire Sauce 1 Tablespoon
Canned chipotle chile, minced 1 1/2 teaspoon
Adobo sauce from chipotle 1 1/2 teaspoon
Garlic cloves, minced 3 each
Salt 1/4 teaspoon
Vegetable oil 1 Tablespoon
1. Combine all ingredients into a medium saucepan. Bring to a simmer over medium heat. Simmer for 5 minutes. Taste and check for seasoning. If the sauce is not sweet enough, add a little more sugar. If it is not hot enough, add more pepper or chipotle. Continue to simmer until thick, about 5 more minutes.
2. Remove from heat and let cool.
Note: This sauce can be made several days ahead of time. Cool and refrigerate, covered, until ready to use. Sauce will keep for several weeks.
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