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Recipe: All American barbecued baby back ribs
Ingredients
- For dry rub:
- 1 teaspoon Cajun or Creole seasoning
- 1 teaspoon dry oregano
- 1 teaspoon ground cumin
- 1 teaspoon sweet or hot paprika
- 2 1/2 pounds meaty baby back pork ribs (about 2 large racks)
- For barbecue sauce:
- 2 tablespoons unsalted butter, melted
- 2 medium onions, chopped
- 1 small celery stalk, finely chopped
- 2 cups beef broth
- 2 cups ketchup
- 1 cup white distilled vinegar
- 3/4 cup (packed) light brown sugar
- 1/4 cup fresh lemon juice
- 3 tablespoons Worcestershire sauce
- 2 tablespoons steak sauce
- 1 1/2 teaspoons chili powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon dry mustard
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon hot sauce
Preparation
Mix the Cajun seasoning, oregano, cumin, and paprika in a small bowl to blend and rub the mixture all over the ribs. Wrap the ribs in heavy-duty foil, encasing them completely, and refrigerate for at least 1 hour and up to 1 day.
Preheat the oven to 350°F.
Place the wrapped ribs on a heavy baking sheet and bake for about 1 hour, or until the meat is very tender. Unwrap the ribs and let them cool.
Meanwhile, make the barbecue sauce: Melt the butter in a large heavy saucepan over medium heat.
Add the onions and celery, and sauté for 5 minutes, or until the vegetables are tender. Mix in the beef broth and all the remaining ingredients and bring to a boil over high heat.
Then reduce the heat to medium-low and simmer, uncovered, stirring occasionally for 1 hour, or until the sauce reduces and thickens slightly.
Coat the ribs with half of the sauce and marinate for at least 1 hour at room temperature or for up to 1 day in the refrigerator.
Reserve the remaining barbecue sauce.
Preheat the oven to 350°F.
Place the ribs on a foil-lined rimmed baking sheet and roast uncovered, basting often with some of the remaining barbecue sauce for about 25 minutes, or until the ribs are heated through.
Rewarm the remaining sauce and serve it alongside the ribs.
Serving Size
Makes 4 servings
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