Mama, Haul Out The Bibs Ribs!
Source of Recipe
the web
List of Ingredients
THE RUB:
2 cups light brown sugar, packed
1 cup kosher salt
3/4 cup sugar
1/2 cup garlic seasoning
1/4 cup chili powder
1/4 cup lemon pepper
1/4 cup onion salt
1/4 cup celery salt
2 tablespoons coarse ground black pepper
2 tablespoons whole celery seeds
1 teaspoon crushed cloves
1 tablespoon cayenne
1/2 Cup Mrs. Dash original blend
THE RIBS:
2 racks spareribs (4 to 5-pound)
1/2 cup Italian salad dressing
1/2 teaspoon freshly ground black pepper
1/2 cup brown sugar, packed
1 cup dried minced onion
1 cup the rub outta this world barbecue Sauce
OUTTA THIS WORLD BBQ SAUCE:
1 tablespoon bacon drippings
1 small onion, chopped
1/4 cup water
3/4 cup peach schnapps
1/2 cup raisins
2 large garlic cloves, minced
1/3 cup aged balsamic vinegar
2-1/4 cups sweet apple, chopped
1/4 cup frozen orange juice concentrate
1/4 cup frozen pineapple juice concentrate
3 tablespoons molasses
2 tablespoons apple cider vinegar
2 tablespoons fresh lemon juice
2 tablespoons fresh lime juice
2-1/4 cups dark corn syrup
1 can tomato paste (12-ounce)
1/2 cup dark brown sugar, packed
1/2 cup Worcestershire sauce
2 tablespoons prepared mustard
2 teaspoons chili powder
1 teaspoon maggi seasoning
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup kahlua
1 teaspoon liquid hickory smoke
Recipe
First prepare The Rub by thoroughly combining all rub ingredients. Store in airtight container. This will make 6 cups.
The day before smoking, trim your ribs of all excess fat. Place them in a large, plastic bag and pour in Italian dressing to coat. Seal bag well. Refrigerate for four hours, turning occasionally.
Remove ribs from bag and wipe off dressing. Sprinkle each rack with pepper, then 1/4 cup of the brown sugar and 1/2 cup of the onion flakes. Wrap each rack in plastic and refrigerate overnight.
The next morning, remove from wrap and wipe sludge off ribs. Generously coat front and back of ribs with Rib Rub and, using your hands, rub seasoning into meat and set aside.
The smoking process will take six hours. Using a chimney charcoal starter, get 15 briquettes red-hot. Place coals on one end of grill and place 1 pound of water-soaked hickory chunks. Keep internal temperature of the grill at 200º F to 225º F. Add more charcoal and hickory chunks every hour as needed.
Place ribs bone-side down, not directly over hot coals. After three hours, remove ribs from grill and wrap in aluminum foil.
Hold in covered grill at 180º F to 200º F. for 1 1/2 to 2 hours, or until fork tender.
Build a really hot bed of coals over the entire bottom of grill. Be careful because the next step goes quickly. Place ribs back on grill to add char flavor. When meat becomes bubbly, it is done. Make sure to char off bone-side membrane until it becomes papery and disintegrates.
Slather with barbecue sauce. Let heat caramelize sauce, this caramelizing, along with the charring and slow smoking, is the secret to tender smoky ribs. There are no short-cuts to this time-honored way of barbequing.
OUTTA THIS WORLD BBQ SAUCE INSTRUCTIONS: Fry onion in the bacon drippings over low heat until caramelized or dark golden brown. Reduce heat to medium-low. Deglaze saucepan with the water.
Stir in peach schnapps, raisins and garlic. Simmer for 10 minutes or until the mixture is of a syrupy consistency, stirring occasionally.
Remove from heat and place the mixture in a blender with the balsamic vinegar, apple, orange juice concentrate, pineapple juice concentrate, molasses, apple cider vinegar, lemon juice, and lime juice. Process until pureed and return to saucepan.
Add corn syrup, tomato paste, brown sugar, Worcestershire sauce, mustard, chili powder, Maggi Seasoning, salt, black pepper, and mix well. Bring to a low boil over medium heat, stirring frequently. Reduce heat to low. Simmer for 20 minutes, stirring occasionally.
Remove from heat. Stir in Kahlua and liquid smoke.
Store in the refrigerator in sealed container.
Yield: 5 - 6 servings
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