BBQ Ribs

GPHB Food

Dry Rub:

1/2 cup Brown Sugar

1/4 cup Paprika (Hungarian Sweet)

1 Tbsp Black Pepper

1 Tbsp Salt

1 Tbsp Chili Powder

1 Tbsp Garlic Powder

1 tsp Cayenne Pepper

  1. Mix all ingredients & ensure are no chunks of brown sugar unmixed.

 

BBQ Sauce:

1 1/2 cups brown sugar

1 1/2 cups ketchup

1/2 cup red wine vinegar

1/2 cup water (substitute with rib drippings if possible)

1 tablespoon Worcestershire sauce

2 1/2 tablespoons dry mustard

2 teaspoons paprika

2 teaspoons salt

1 1/2 teaspoons black pepper

2 dashes hot pepper sauce

 

  1. dry your ribs and pull off the membrane if it’s there.
  2. lay out enough aluminum foil to double cover your ribs. I cut my rack in half before cooking to make this easier.
  3. put the ribs in the foil and apply the dry rub, a little less than half the mixture for the bone side, and a little more than half for to meat side. massage the rub on the ribs, the brown sugar should help it stick pretty well.
  4. put the ribs bone-side down and wrap them tightly in a double layer of foil. roll your seams to really seal in the steam, don’t leave flaps exposed.
  5. either put them in the icebox to chill for a couple of hours or get straight to cookin.
  6. put your foil package(s) on a baking sheet and put it in the oven at 300 for 2 to three hours.
  7. I pulled mine out at internal temp of 140.
  8. don’t open the foil. poke a small hole in the corner of the package and drain the jus into a measuring cup. let the ribs come to room temp and then chill them in the icebox for an hour.
  9. make your sauce. you can use what barbecue sauce you like, or make your own. I made my own mustard and tomato-based sauce with vinegar coming from some white wine vinegar and crystal hot sauce.
  10. the important part is that it has to be relatively thick because we will mix it with the pan drippings.
  11. add enough of your sauce to the drippings to make about 1 1/4 cup total. whisk until combined and the grease in the drippings emulsifies.
  12. fire up a grill or broiler and rig for high heat. unwrap the ribs and place over/under hot fire for about 2 minutes, meat side towards to hear, until the surface starts to brown.
  13. baste the bone side and put it toward the heat, again for two minutes, and continue basting and flipping the ribs until they’re as caramelized as you want.
  14. the grease in the sauce will fry and caramelize the sugar from the dry rub and from your sauce, and build layers of flavor.
  15. Grilled for total of about 10 minutes and put to cool about 5 minutes before I cut a couple ribs to test texture.