June 2, 2011

Memorial Day Baby Back Ribs

Hey gang, hope y’all had a good Memorial Day weekend. Never forget.

So, I decided to make some beef baby back ribs. Pork is good too but beef is what I got and I don’t know what the appropriate adjustments to this recipe might be. I don’t have a stovetop smoker, and I didn’t want to fire up the grill, so I just did these in the oven. I used Emeril’s recipe for the rub and the barbecue sauce. (Sidenote: I love you Emeril, but there is no way in hell barbecue is spelled with a “q.”) With the rub thoroughly rubbed in, I covered them in saran wrap for about half an hour. Then I popped ‘em in the oven for about 30 minutes. I then basted them with plenty of the barbecue sauce and put them back in the oven for about an hour, at 300 F.


2 slabs of beef baby back ribs


2 tbsp. kosher salt

1 tbsp. dark brown sugar

1 tbsp. paprika

3/4 tsp. granulated garlic powder

1 1/2 tsp. granulated onion powder

1/2 tsp. cumin

1 tsp. ground black pepper

1/2 tsp. cayenne


½ cup red wine vinegar

1 cup chopped yellow onion

1 tablespoon minced garlic

1/4 cup light brown sugar

2 teaspoons hot pepper sauce

1 cup ketchup

1 teaspoon lemon zest

1/4 cup fresh lemon juice

Combine all of the ingredients in a blender or food processor. Then simmer in a nonreactive saucepan (because of the vinegar) for twenty minutes. This smells great.

I used white wine vinegar instead of red wine vinegar and dark brown sugar instead of light brown. Tabasco was of course the “hot pepper sauce” of choice. I might cut down a tad bit on the lemon juice because it was very tangy, but overall a great sauce. Not very thick but next time I might try adding some cornstarch.

These did not get that super crunchy, caramelized texture on the top, and I'm sure they'd benefit from smoking or grilling in flavor, but they were still very tasty and moist. And messy, which is important.

Happy ribbing!

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