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Wilmette Firehouse Ribs




Source of Recipe


the web


List of Ingredients




2 lb. baby back ribs

2 T Jack Daniels

2 T olive oil

Barbecue sauce of choice

Water, lemonade, or margarita mix for steaming

Wilmette Firehouse Rub:

1 C kosher salt

1 C brown sugar

1/4 C black pepper

1/8 C garlic powder

2 T onion powder

1/4 C paprika

1 T cumin

1/4 C chili powder

2 tsp. cayenne powder, or to taste

Recipe



Remove membrane on back of ribs. Apply rub liberally and work well into the meat. Let meat stand 1 to 3 hours in refrigerator.

Sear ribs 3 to 4 minutes per side on a hot grill. Slather with barbecue sauce after turning. Remove ribs after 10 minutes of cooking.

Place ribs on a rack in a shallow pan. Pour liquid of choice (water, lemonade or margarita mix) into bottom of pan. Seal pan tightly with aluminum foil and steam in 275 degree oven or on a low-heat grill for three hours. Remove foil, apply more sauce, and serve. If prepared correctly, the ribs will fall off the bone. Serves 4-6.