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Rock 'n' Rollin' BBQ Baby Back Ribs

Source of Recipe


From "Patio Daddy-O"






List of Ingredients



• -- Barbecue Paste --
  
• 3 Tbsp ground cumin
  
• 2 Tbsp California chili powder
  
• 1 Tbsp pasilla chili powder
  
• 2 Tbsp ground thyme
  
• 1-1/2 Tbsp garlic powder
  
• 1 Tbsp ground celery seed
  
• 1 tsp ground ginger
  
• 1/8 tsp ground cloves
  
• 1 tsp black pepper
  
• 1 tsp salt
  
• 2 Tbsp packed brown sugar
  
• 1-1/2 cups very strong coffee
  
• 1 Tbsp Worcestershire sauce
  
• 2 Tbsp black molasses
  
• 1-1/8 tsp liquid smoke
  
• 4 beef bouillon cubes
  
• .
  
• 8 racks pork baby back ribs (about 12 lbs.)
  
• 1 cup hickory wood chips (optional)
  
• Barbecue sauce for serving
  






Instructions



1. To make the barbecue paste: Combine all of the spices and the brown sugar in a small bowl and set aside. Combine the remaining paste ingredients in a medium saucepan and cook over medium-low heat, stirring occasionally, until the bouillon cubes dissolve, 3 to 5 minutes. Slowly add the spice mixture, stirring constantly, until thoroughly combined. Remove from the heat and set aside for 5 minutes to cool.
   
   
2. Thoroughly rub the ribs with the paste. Place the ribs in a deep, wide pan, cover with plastic wrap and refrigerate for at least 5 hours or overnight. If you have any barbecue paste left over, cover and refrigerate it.
   
   
3. Prepare a fire in a charcoal grill. If using the hickory chips, soak them in water to cover. When the coals are at medium-low heat, drain the chips (if using) and sprinkle half of them over the coals. Place the ribs on the cooking rack, cover the grill, partially open the vents, and cook for 30 to 40 minutes, turning frequently. Sprinkle the remaining hickory chips over the coals after 20 minutes.
   
   Remove the ribs from the grill and serve dry or with a favorite barbecue sauce on the side.