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Amazing, melt in your mouth, party in your mouth, BBQ Ribs!

 

4 Servings

Ingredients

  • 1/3 cup brown sugar
  • 2 tablespoons chili powder
  • 1 teaspoon cayenne powder
  • 1/4 teaspoon cumin powder
  • 1 teaspoon oregano
  • ½ teaspoon herb de Provence
  • 2 Racks baby back ribs
  • 1 cup low-sodium chicken broth
  • 1 teaspoon cider vinegar
  • 2 cloves garlic minced
  • 1 cup barbecue sauce

Directions

  1. The first most important step in preparing your ribs is removing the membrane on the bone side of the ribs. The membrane can get rubbery during the slow cooking process. Also, there is a layer of fat under the membrane and removing it lets the fat melt and drain.
  2. To remove the membrane simply slip your knife under the membrane along the rack. If it resists in one spot try another. Lift and loosen it with the knife until you can grab it with a paper towel which helps you grip it. Gently peel the skin off.
  3. Combine the brown sugar, chili powder, cumin, cayenne powder, oregano, herb de provence in a small bowl.
  4. Rub mixture on both sides of the ribs, cover and refrigerate for 3 hours or overnight.
  5. Put the extra rub mixture in a jar and keep in your spice cupboard for next time.
  6. Preheat your oven to 250 degrees F.
  7. Cut the racks in half and place them in a roasting pan or on a thick cooking sheet, meat side down.
  8. Add chicken broth and vinegar to pan.
  9. Cover the pan with double tin foil, seal tightly and bake for 2 and a half hours or till tender.
  10. Remove the ribs and set aside.
  11. Pour the liquid from the roasting pan into a saucepan and bring to a boil, let the liquid reduce to half and add the barbecue sauce.
  12. Preheat your BBQ to high heat.
  13. Put the ribs on the grill and cook about four minutes on each side….watch them carefully because they can burn quickly.
  14. Cut in 3 – 4 rib pieces and toss in the BBQ sauce and serve immediately.

 

Wine Pairing

  • Malbec (especially Argentinian malbec)
  • Cabernet sauvignon
  • Merlot
  • Shiraz/syrah and syrah blends e.g. with grenache
  • ‘Supertuscans”