Trim your baby back ribs, then send daddy to buy more... like 3 more racks:
Rub your rack of ribs with your fav mustard
then sprinkle with dry rub: [you need to make more of this because daddy brought more ribs!]
2 Tablespoons brown sugar,
2 Tablespoon paprika,
2 Tablespoons berbere` [or use cayenne, we like them with a kick]
2 tsp. salt,
2 tsp. celery seed
2 tsp bay seasoning
1 tsp. fresh minced garlic
Wrap and let them sit for two hours in the refrigerator.
Take them out of the refrigerator to come to room temp- about 15 minutes.
Place a small pan of water on bottom rack of the grill on the side. [moist cooking...]
Place ribs on the TOP rack of your grill at 220 degree for 2 1/2 hours, water still below.
Once the ribs are just about done, take them off the grill, paint them with your wet BBQ sauce. Pop the grill to the highest temp you can and once it is heated, put the ribs on the bottom rack long enough to char and score and caramelize the BBQ sauce coating.
Serve and make sure you have enough for everyone!
Wait... I copied the BBQ sauce here:
- 1 cup ketchup
- 1 tablespoon Worcestershire sauce
- 1 cup molasses
- 2 tablespoons brown sugar
- 1/4 cup chopped onion
- 1 chopped shallot
- 1 seeded chopped jalapeno
- 1 tablespoon minced garlic
- 1 teaspoon ground black pepper
- 1 teaspoon cayenne pepper or berbere`
- 2 tablespoons fresh lemon juice
- 1 (5.5 ounce) can tomato juice
- 2 tablespoons liquid smoke flavoring
- 1 cup of good bourbon
- In a blender or food processor, combine the ketchup, Worcestershire sauce, molasses, brown sugar, onion, garlic, shallot, ground black pepper, cayenne pepper, lemon juice, tomato juice, bourbon and liquid smoke flavoring. Puree until smooth, and transfer to a saucepan.
- Place saucepan on the stove over medium heat. Bring mixture to a boil, reduce heat to low, and simmer for about 1 hour, or to desired thickness.
- It keeps, so make some.
- What do you mean it is not for dogs?
- Are you kidding me?
- This is outrageous! GIMMMMMMMEEEEEEEE RRRRRRIIIIIBSSSS! 'VIE