Maybe what I should call these is Forever Ribs, huh? Cuz that’s how long it feels like it took me to post this durn recipe. Ribs certainly are a menu item that benefit from some time and tender loving care, but they definitely don’t take as long as this post took! LOL So first, I apologize for my long absence. What can I say? Life intervened. School, the flu, etcetra. But back to the ribs! They actually had these on sale this past week at my local market, so I guess it’s not completely past barbecue season. (Of course, in sunny So Cal, we barbecue pretty much all year round!) So let’s make some Fat Bottomed BBQ Ribs!
Ribs & Rub:
- 3-4 racks Pork Baby Back Ribs
- Olive Oil
- 3 cloves Garlic, minced
- 1 Tablespoon Sugar
- 1 Tablespoon Paprika
- 2 Teaspoons Salt
- 2 Teaspoons Chili Powder
- 2 Teaspoons Ground Cumin
- 2 Shallots, finely chopped (or 1 small onion)
- 2 cloves Garlic, minced
- 2 Tablespoons Butter or Margarine
- 1 Cup Catsup
- 1/4 Cup Brown Sugar, firmly packed
- 3 Tablespoons Lemon Juice
- 3 Tablespoons Worcestershire Sauce
- 2 Tablespoons Vinegar
- 1 Tablespoon Molasses
- 1 Teaspoon Liquid Smoke
- 1 1/2 Teaspoons Ground Mustard
- 1 Teaspoon Celery Seed
- 1 Teaspoon Ground Cumin
- 1/8 Teaspoon Cayenne Pepper
Place in a shallow roasting pan and drizzle ribs with olive oil and then give them a nice garlic massage.
Cover and bake at 300 degrees for 2 hours. Cool slightly.
Now let’s do a little rub!
Combine sugar, paprika, salt, chili powder and ground cumin; rub over ribs.
Cover and refrigerate 8 hours or overnight.
Time to get Saucy!
More mincing fun with shallots and garlic!
In a saucepan, sauté shallots and garlic in butter until tender.
Stir in remaining sauce ingredients and bring to a boil. Reduce heat; cook and stir until thickened, about 10-20 minutes. Remove from heat and set aside 3/4 cup.
Brush ribs with some of the remaining sauce. Grill, covered over medium heat for 12 minutes, turning and basting with sauce. Watch carefully so you don’t burn the sauce. As you can see mine got a teensy bit…ummm…charred in a couple of spots, so I know what I’m talkin’ about! If this happens to you, just cover it up with a little extra sauce, like me! 🙂 Place back in 250 degree oven after grilling for 20-30 minutes or until ready to serve. Low and slow is the name of the game here. The longer they cook on low temperature, the more tender they will be.
Serve with extra sauce and your favorite bbq beans, corn on the cob, or macaroni salad.
We usually go with the corn on the cob so we can just eat the whole meal with our hands and don’t have to mess with silly things like utensils.
Finger lickin’ good!