Friday, July 20, 2012

I love BBQ. American or international. Although Korean seems to be my favorite right now there is something about American BBQ that I am drawn too. Although it wasn't my first introduction to BBQ, Armenian BBQ was. American BBQ is just so uncomplicated and plain delicious. This is a great recipe and will feed a crowd.

Fall Off the Bone Ribs 
Adapted from Plain Chicken

Rub 4 Tbsp brown sugar2 Tbsp paprika1 Tbsp kosher salt2 tsp black pepper1 tsp garlic powder1 tsp onion salt1 tsp celery salt1 tsp cayenne pepper1 tsp ground cumin
This was enough for 3 slabs of ribs
BBQ sauce 1 cup ketchup1 Tbsp Worcestershire sauce2-3 dashes hot sauce1 cup water1/4 cup vinegar1 Tbsp sugar1 tsp salt1 tsp celery seed
Combine all ingredients in medium sauce pan. Heat to boiling. Let simmer for 30 minutes. 
This was enough for all 3 slabs of ribs.

3 racks baby rack ribsDry Rub (recipe below)BBQ Sauce (recipe below)
Remove the membrane from the back of the ribs. (I got my ribs at Costco and the membrane was already removed)  *I suggest cutting each rack of ribs in half - we had a hard time keeping them in one piece after they were cooked.*
Place one full rack of ribs on top of two sheets of heavy duty foil.  Apply rub generously to the front and back of the ribs, patting gently to ensure the rub adheres.  Fold and wrap foil around each rack.  Let ribs marinate in refrigerator for 30 minutes to overnight.  (You can skip marinating if you are pressed for time).
Preheat the oven to 300°F.  Place rib packs on a rimmed baking sheet to catch any juices that may leak.  Cook ribs for 2 1/2 - 3 hours.   The ribs are done when you can twist the bones with little resistance. 
Heat the grill.  Unwrap cooked ribs and transfer them carefully to the grill and brush with BBQ sauce.  Grill for 5-10 minutes.  Alternately, you can brush the ribs with BBQ sauce and cook them under the broiler in the oven.

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