* Exported from MasterCook *
Berry Fine Baby Back Ribs
Recipe By : Sublime Smoke/1996
Serving Size : 4 Preparation Time :0:00
Categories : Meats, Fish, Poultry
Amount Measure Ingredient -- Preparation Method
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2 slabs baby back pork ribs, membraines removed -- <about 3#>
2 tablespoons Worcestershire sauce
DRY RUB
3 tablespoons brown sugar
1 tablespoon onion powder
2 teaspoons chili powder
1 teaspoon dry mustard
1 teaspoon salt
GLAZE
1 cup raspberry or strawberry jelly
1/4 cup water
1 tablespoon ketchup
3 tablespoons minced onion
2 tablespoons Worcestershire sauce
2 tablespoons cider vinegar
At least 3 hours and preferably the evening befoe you plan to smoke the
ribs, mix the dry rub ingredients in a small bowl. Coat the ribs with the
Worcestershire sauce. Massage the ribs with all but 2 tsp of the spice
mixture, reserving the remaining rub. Place the ribs in a plastic bag and
refrigerate them for at least 2 hours.
Bring your smoker to its appropriate cooking temperature. Remove the ribs
from the refrigerator and let them sit at room temperature for 30 minutes.
Combine the glaze ingredients in a small saucepan. Warm the mixture over
medium heat, simmering about 10 minutes. Reserve the glaze at room temperature
Transfer the ribs to the smoker. Cook the meat until you can bend it easily
between the ribs, about 2 3/4 to 3 hours at a temperature of 225 to 250.
About 1 hour before the ribs are done, brush them thickly with the glaze;
repeat the step in the last 15 minutes of cooking. The glaze will be sticky
and caramelized in spots.
Let the slabs sit for 5-10 minutes before slicing them into individual
ribs...serve.
Technique tip: Slabs of baby back ribs come with a thin membrane that
covers their underside. It's not essential to remove the membrane, but
spices sink more fully ino the meat when it's gone, and ribs slice more
easily. Push a small knife tip under the membrane or scrape one of the rib
bones until the tissue loosens. Work your fingers under the membrane and
then strip it off in one or more sections. (Sublime Smoke, Bold new flavors
inspired by the old art of Barbecue...Cheryl Alters Jamison and Bill Jamison.
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