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Skyline Ranch Baby Back Ribs

Source of Recipe


From "Spirit of the West" by Beverly Cox






List of Ingredients



• 2 Tbsp coarsely ground black pepper
  
• 2 Tbsp seasoning salt
  
• 2 Tbsp mild chili powder
  
• 1-1/2 tsp minced dried garlic
  
• 1/2 tsp cayenne pepper
  
• 4 slabs pork baby back ribs (about 1-1/2 lbs. each), left whole but cracked between ribs (or 6 lbs. beef ribs)
  
• 3 cups Chipotle Barbecue Sauce (recipe follows)
  






Instructions



1. In a small bowl, combine the pepper, seasoning salt, chili powder, garlic and cayenne. Rub the ribs generously on both sides with this seasoning mixture. Place in a single layer of ribs on a wire rack in a shallow roasting pan. Cut the rib racks into 3 or 4 sections if your pan is not large enough for the whole slabs. Cover tightly with aluminum foil and place on the middle rack in the oven.
   
   
2. Turn on the oven to 250° F, and cook the ribs for 3 to 3-1/2 hours, until tender. Remove the foil during the last 10 minutes of cooking. At this point, the ribs can be refrigerated, wrapped in foil, for up to 24 hours.
   
   
3. When ready to finish the ribs, prepare charcoal for grilling, placing the grill rack 6 inches above the coals. When the coals are white-hot, brush the ribs on both sides with the barbecue sauce. Arrange the ribs on the hot grill rack. Cover and cook 15 to 20 minutes, until the ribs are lightly charred and well glazed, turning and basting with the sauce 2 to 3 times. Serve the ribs with the additional warm sauce, coleslaw, and sweet green chile cornbread.
   
   ..........
   
   CHIPOTLE BARBECUE SAUCE
   
   • 1 (28-ounce) can crushed tomatoes
   • 3/4 cup molasses
   • 1 small onion, peeled and chopped (about 1/2 cup)
   • 1/4 cup dry sherry or orange juice
   • 1 Tbsp Worcestershire sauce
   • 1 to 2 Tbsp chipotle chiles in adobo sauce
   • 1 clove garlic, peeled and crushed
   • 1 tsp ground allspice
   • Salt and freshly ground black pepper
   
   In a 3-quart saucepan, combine the tomatoes, molasses, onion, sherry, Worcestershire sauce, chipotles, garlic, allspice, and salt and pepper to taste. Bring to a simmer over medium-high heat. Reduce the heat to low and cook, uncovered, stirring occasionally, for 30 minutes. Remove from the heat and purée the mixture in a food processor. Return to low heat and simmer, stirring frequently, for an additional 45 minutes or until the sauce is reduced to about 1 quart.
   
   Makes 1 quart.
   
   -- Skyline Guest Ranch (Telluride, Colorado)
   
   ..........
   
   CHILE CORN BREAD
   
   • 3 eggs, beaten
   • 1 cup buttermilk
   • 1/2 cup sweet butter, melted and cooled briefly
   • 1 cup fresh sweet corn kernels
   • 1 cup white corn meal
   • 3 tsp baking powder
   • 1/2 tsp salt
   • 1 green poblano chile, roasted, peeled and chopped (or 2 ounces canned green chiles, drained)
   • 1-1/2 cups grated Monterey jack cheese
   
   Preheat oven to 350° F.
   
   In a medium mixing bowl, combine eggs, buttermilk, butter and corn, and blend well. Combine cornmeal, baking powder and salt in a large mixing bowl. Pour liquid gradually, but quickly, into corn meal, mixing just until dry ingredients are moistened; do not overmix.
   
   Turn batter into a greased 8-inch square cake pan. Sprinkle chiles and cheese over top and bake in the center of the oven for 45 minutes, or until top is golden brown.
   
   -- From "Outdoor Pleasures" by Elizabeth Sahatjian