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Baby Back Ribs
Ingredients:
2 tablespoon Extra Virgin Olive Oil
2 bunches spring onions, chopped
2 cups chopped red onions
8 large garlic cloves, chopped
2 cups (packed) dark brown sugar
1 cup ketchup
1 cup tomato paste (about 9 ounces)
1 cup Dijon mustard
1 cup spring water
1/4 cup Worcestershire sauce
1/4 cup lite soy sauce
1/2 cup white vinegar
1/2 cup apple juice
3 cut jalapeno chili's
2 tablespoons Melinda's
Extra Hot Sauce
1 tablespoon ground cumin
2 cups sour mash bourbon
For spice rub and ribs
2 tablespoons ground cumin
1 tablespoon chili powder
1 tablespoon dry mustard
1 teaspoon grounded cloves
2 teaspoons grounded pickling spices
3 tablespoons dark brown sugar
1 tablespoon coarse salt
1 1/2 teaspoons cayenne pepper
1 1/2 teaspoons ground cardamom
1 1/2 teaspoons ground cinnamon
6 pounds baby back pork ribs (about 3 whole racks)
Directions:
Make sauce:
Heat oil in heavy large pot over medium-low heat. Add green onions,
red onions and garlic and saute 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.)
Make spice rub and ribs:
Mix first 10 ingredients in medium bowl. Rub spice mixture over
both sides of rib racks. Arrange ribs on large baking sheet. Cover
and refrigerate overnight. Prepare barbecue (medium heat). Cut
rib racks into 4- to 6-rib sections. Arrange ribs on barbecue.
Grill until meat is tender, occasionally turning ribs with tongs,
about 40 minutes. Using tongs, transfer ribs to work surface.
Cut rib sections between bones into individual ribs. Arrange on
clean baking sheet. Transfer 3 cups sauce to small bowl; place
remaining sauce in small saucepan and reserve. Brush ribs with
sauce from bowl.
Return ribs to barbecue. Place pan of reserved sauce at edge of
barbecue to rewarm. Grill ribs until brown and crisp on edges,
brushing with more sauce from bowl and turning occasionally, about
10 minutes. Serve ribs with warm sauce.
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