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Labor Day: Salt and Pepper Ribs

Source of Recipe


From "Taming the Flame" by Elizabeth Karmel



List of Ingredients



• Applewood chips, soaked in water for 30 minutes
  
• 4 racks baby back or beef ribs, about 3 pounds each
  
• 2 Tbsp kosher salt
  
• 2 Tbsp freshly ground pepper
  
• 1 tsp cayenne pepper
  
• Sassy Bourbon and Brown Sugar Barbecue Sauce (recipe follows)
  






Instructions



1. Build a charcoal fire or preheat a gas grill. Set up the grill for indirect heat; if using wood chips, place the soaked chips directly on the charcoal, or in the smoking box of a gas grill.
   
   
2. Remove the silver skin from the back of the ribs, if desired.
   In a small bowl, mix the salt, pepper, and cayenne pepper together and sprinkle the ribs liberally with the mixture.
   
   
3. Place the ribs, bone-side down, in the center of the cooking grate, or in a rib holder or rack, over indirect medium-low heat. Grill, covered (at about 325° F, if your gas grill has a thermometer) for 1 to 1½ hours, or until the meat is tender and has pulled back from the ends of the rib bones.
   
   
4. Leave the ribs unattended for the first 30 minutes; this means no peeking (especially important if using wood chips). If the ribs start to burn on the edges, stack them on top of one another in the very center of the grill and lower the heat slightly. Twenty minutes before serving, un-stack if necessary, and brush the ribs with the barbecue sauce.
   
   
5. Remove the ribs from the grill; let them rest for 10 minutes before cutting into individual or two- to three-rib portions. Warm any remaining sauce in a saucepan and serve on the side.
   
   Makes 4 to 8 servings.
   
   ..........
   
   SASSY BOURBON AND BROWN SUGAR BARBECUE SAUCE
   
   • 1 (28-ounce) can crushed tomatoes
   • 1 cup packed brown sugar
   • ½ cup bourbon
   • ½ cup catsup
   • ¼ cup Heinz chili sauce
   • ¼ cup apple cider vinegar
   • 2 Tbsp red wine vinegar
   • ¼ cup Worcestershire sauce
   • 2 Tbsp molasses
   • 2 tsp Classic Barbecue Rub *
   • Kosher salt and freshly ground pepper
   • 1 Tbsp unsweetened cocoa
   
   In a large saucepan, combine the tomatoes, sugar, bourbon, catsup, chili sauce, vinegars, Worcestershire sauce and molasses, stirring after each additional ingredient to combine. Add the rub and simmer until the flavors have blended and the sauce has thickened somewhat, about 30 minutes.
   
   Let the sauce cool for about 10 minutes, or until it's warm but no longer "boiling" hot. Purée using an immersion blender. Taste and adjust the seasonings with about ½ teaspoon salt and pepper. Remember, the ribs already will have plenty of spice rub on them, so don't over-season the sauce. Add the cocoa powder and mix well to combine.
   
   Let the sauce sit for 5 minutes, and stir again to make sure the cocoa powder is well distributed. Let the sauce cool and pour it into a clean glass jar for storing. (The sauce can be made in advance and kept for 2 weeks in the refrigerator. Brush it on the meat 30 minutes before the cooking time is finished.)
   If desired, serve extra sauce on the side.
   
   Makes 4 cups.
   
   






Final Comments


* The recipe for Classic Barbecue Rub is posted under category: Barbecue-Grill.