Barbequed Baby Back Ribs

Photo from mamas-southern-cooking.com

Years ago, when I was pregnant with Samuel, a scientist friend of Jim's from NIH and her husband invited us for dinner. They served up the most amazing ribs and a slaw with sunflower seeds and crunchy noodles.  I have since made them several times myself. The recipe from Epicurious.com includes both a delicious spice rub and a homemade bourbon-mustard barbeque sauce, which I have only made once. It makes a boat load and freezes well so you can keep some for later grilling or give it to friends. Most often, I just use a bottled barbeque sauce. My kids like Sweet Baby Ray's. I like Stubb's.

A rib dinner at our lakeside cottage rental last week.

The Rib Rub
2 Tbs. ground cumin
1 Tbs. chili powder
1 Tbs. dry mustard
1 Tbs. coarse salt
1 1/2 tsp. cayenne pepper
1 1/2 tsp. ground cardamom
1 1/2 tsp. cinnamon
2-3 racks of pork baby back ribs



Generally, I apply the rub the day before cooking, wrapping them in foil then placing them on a baking sheet in the fridge.  I par cook the ribs still in the foil in a 300° F oven for 90 minutes or so until they are practically falling off the bone. Then I cut them into sections of 3 ribs, apply the sauce, and finish them up on a hot, well-oiled grill.

We all love them. A side of slaw, corn on the cob, sweet potato fries, and a cold beer make a lovely home-style summer meal.


Here is the sauce recipe if you are feeling ambitious.

Mustard-Bourbon Barbeque Sauce
from Epicurious.com


1 tablespoon vegetable oil
2 bunches green onions, chopped
2 cups chopped white onions
8 large garlic cloves, chopped
2 cups (packed) golden brown sugar
1 cup ketchup
1 cup tomato paste (about 9 ounces)
1 cup whole grain Dijon mustard
1 cup water
1/2 cup Worcestershire sauce
1/2 cup apple cider vinegar
1/2 cup apple juice
1 large dried ancho chili, stemmed, seeded, cut into small pieces
1 tablespoon ground cumin
1 1/2 cups bourbon

Heat oil in heavy large pot over medium-low heat. Add green onions, white onions and garlic and sauté until tender, about 15 minutes. Mix in all remaining ingredients, adding bourbon last. 

Simmer sauce until thick and reduced to 7 cups, stirring occasionally, about 1 hour. Season to taste with salt and pepper. (Sauce can be prepared 2 weeks ahead. Cover and refrigerate.)

Mmmmmm...they were finger-licking good.

Read More http://www.epicurious.com/recipes/food/views/Grilled-Baby-Back-Pork-Ribs-with-Mustard-Bourbon-Sauce-5461#ixzz1U08wCjXk