Ingredients
- 2 racks baby back ribs
- 2 cups ketchup
- 2 cups tomato sauce
- 1/ ¼ cups packed brown sugar
- 1 ¼ cups red or apple cider vinegar
- ½ cup dark molasses
- 2 tablespoon butter
- 1 teaspoon smoked paprika original recipe: 4 teaspoon hickory-flavored liquid smoke
- 1 teaspoon regular paprika
- ½ teaspoon freeze-dried onions original recipe:½ teaspoon onion powder
- ¼ teaspoon chili powder
- ½ teaspoon celery seed
- ¼ teaspoon cayenne pepper
- ¼ teaspoon ground cinnamon
- 1 tablespoon dry mustard powder
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- 1 teaspoon pepper
Instructions
- Rub baby back ribs with Jamie Deen's dry rub, mixed with 2 tablespoons olive oil
The Rub
- Ingredients
- 2 tablespoons light brown sugar
- 1 tablespoon dry mustard
- 1 tablespoon paprika
- 1 teaspoon smoked paprika
- 1 teaspoon freshly ground black pepper
- 1 teaspoon garlic salt
- Wrap coated ribs in aluminium foil, marinate in refrigerator for up to two days before cooking
- If you're in a hurry, let coated ribs stand at room temperature for 20-30 minutes, leaving foil on ribs, transfer to large baking dish, bake in a 300 degree oven for 3 hours
For the BBQ Sauce
- In a large saucepan over medium heat, mix all ingredients, whisk until thoroughly combined
- Reduce heat to low, and simmer for 20-30 minutes, brush sauce over meat before removing from grill, cook 5 minutes on each side adding more sauce after turning.
- Remove ribs from oven, and remove aluminum foil, grill on medium high heat, 10-12 minutes per side, brush ribs with BBQ Sauce and cook additional 5 minutes per side.
Notes
Serve with more sauce
Serves 8-10 (4-5 ribs per person) Adapted from Jamie Deen BBQ Dry Rub, Big Al’s K.C. Bar -B-Q Sauce
Serves 8-10 (4-5 ribs per person) Adapted from Jamie Deen BBQ Dry Rub, Big Al’s K.C. Bar -B-Q Sauce