Our dinner group on Saturday was a southern success. We said things like ya’ll. And ate many foods fried in oil. And licked our sticky fingers, lacquered in barbecue sauce. And filled our bellies until we couldn’t move. Honestly, I think my food is still digesting.
Now you’re wondering “But where are the ribs? Why are there no pictures of the ribs? I WANT TO SEEEEE THE RIBS!!!”
Ya. Um. There are no pictures of the ribs. Sorry :( I wouldn’t dare leave my plate unattended to take pictures and risk one of them being snagged. No way. Uh uh.
These ribs. GAWD. I’m in love. How the sauce, which simmered and reduced for 2 hours, enveloped the meat. The sauce – deep, and rich, and sweet, with a bit of heat. How the tender pork fell off the bone. How it all made me want to stop talking and just concentrate on the yummy. That unto itself is monumental.
Slow roasting the ribs in an oven over low heat is a new way of cooking baby backs for me. Normally I grill them over direct heat for 6 or so minutes a side and then slow cook them over indirect heat for another 20 minutes. But this way is a total win, as well.
So, ya. There aren’t any pictures of the ribs. But that sauce sure tells a story, no? You know a great way to see what they look like put together? Make them! Go and get your southern on :D
Southern Grilled Baby Back Ribs
Prep Time: 20 minutes
Cook Time: 2 hours, 40 minutes
• 2 (2 pound) slabs baby back pork ribs
• coarsely ground black pepper
• 1/2 tablespoon ground red chile pepper
• 2 1/4 tablespoons vegetable oil
• 1 medium onion, minced
• 1 1/2 cups water
• 1/2 cup tomato paste
• 1/2 cup white wine vinegar
• 1/2 cup brown sugar
• 3 tablespoons honey
• 2 tablespoons Worcestershire sauce
• 2 teaspoons salt
• 1/4 teaspoon coarsely ground black pepper
• 1 1/4 teaspoons liquid smoke flavoring
• 2 teaspoons whiskey
• 2 teaspoons garlic powder
• 1/4 teaspoon paprika
• 1/2 teaspoon onion powder
• 1 tablespoon dark molasses
• 1/2 teaspoon ground red chile pepper
Preheat oven to 300 degrees.
Cut each full rack of ribs in half, so that you have 4 half racks. Sprinkle salt and pepper (more pepper than salt), and 1 tablespoon chile pepper over meat. Wrap each half rack in aluminum foil. Bake for 2 1/2 hours.
Meanwhile, heat oil in a medium saucepan over medium heat. Cook and stir the onions in oil for 5 minutes. Stir in water, tomato paste, vinegar, brown sugar, honey, and Worcestershire sauce. Season with 2 teaspoons salt, 1/4 teaspoon black pepper, liquid smoke, whiskey, garlic powder, paprika, onion powder, dark molasses, and 1/2 tablespoon ground chile pepper. Bring mixture to a boil, then reduce heat. Simmer for 1 1/4 hours, uncovered, or until sauce thickens. Remove from heat, and set sauce aside.
Preheat an outdoor grill for high heat.
Remove the ribs from the oven, and let stand 10 minutes. Remove the racks from the foil, and place on the grill. Grill the ribs for 3 to 4 minutes on each side. Brush sauce on the ribs while they’re grilling, just before you serve them (adding it too early will burn it).
(slightly adapted from Scott Hibbard on allrecipes)