Foolproof Ribs With Barbecue Sauce Food

FOOLPROOF BABY BACK RIBS

Steps:

• Preheat gas grill for high heat.
• In a small bowl, combine cumin, chili powder, paprika, garlic powder and salt and pepper Mix well.
• Trim off the membrane sheath from the back of each rack.
• You can do this by running a small, sharp knife between the membrane and snip or"shimmy" off the membrane as much as possible.
• Don't skip this step because it prevents the ribs from being chewy.
• Sprinkle or "throw" as much of the rub onto both sides of the ribs as desired.
• Do not rub the spices in, because the ribs will turn too dark and spicy.
• You may have some spices leftover, depending on your taste.
• Place aluminum foil on lower rack to capture drippings and prevent flare-ups.
• Brush grate with oil, and lay ribs on top rack of grill.
• Reduce heat to low, shut grill, and leave undisturbed for 1 hour.
• Do not lift lid at all during this time period!
• After one hour check for doneness, depending on your grill you may need to continue cooking for another 10-15 minutes (our grill takes one hour exactly). Brush ribs with barbecue sauce and grill an additional few minutes until sauce is slightly absorbed and a little brown around the edges.
• Serve ribs as whole rack or cut between bones and pile individual ribs on the platter.

FOOLPROOF RIBS WITH BARBECUE SAUCE

Steps:

• Preheat the oven to 350 degrees F. Line a sheet pan with aluminum foil.
• Place the ribs on the sheet pan meat-side up and sprinkle them with 2 teaspoons salt and 1 teaspoon pepper. Pour the BC Barbecue Sauce generously on each rack and cover the ribs loosely with aluminum foil. Bake for 1 1/2 hours for baby backs and 1 3/4 hours for St. Louis ribs, until the meat is very tender when tested with a fork. As soon as the ribs are out of the oven, spread them generously with additional barbecue sauce. Grill right away or refrigerate to grill later.
• About 40 minutes before you want to serve, heat a charcoal grill with a layer of hot coals or heat a gas grill to medium-high heat. After the charcoal turns gray, brush the cooking grate with oil to keep the ribs from sticking. Place the ribs on the grill ribs-side down, put the lid on top (be sure both vents are open!) and grill for 5 minutes. Turn the ribs meat-side down, put the lid back on and grill for another 4 to 5 minutes, until nicely browned. Place on a cutting board and cover tightly with aluminum foil and allow the ribs to rest for 10 minutes. Cut into ribs and serve hot with extra barbecue sauce on the side.
• Heat the oil in a large saucepan over low heat, add the onions and cook for 10 to 15 minutes, until the onions are translucent but not browned.
• Add the garlic and cook for one more minute. Add the tomato paste, vinegar, honey, Worcestershire sauce, mustard, soy sauce, hoisin sauce, chili powder, cumin and pepper flakes. Bring to a boil, then lower the heat and simmer uncovered for 30 minutes. Use immediately or pour into a container and refrigerate for several weeks.

CHILI-RUBBED BABY BACK RIBS WITH ESPRESSO BARBECUE SAUCE

Steps:

• Preheat oven to 400°F Whisk chili powder, paprika, cumin, salt, and pepper in small bowl to blend. Rub spice mixture all over ribs. Place ribs in heavy large roasting pan.
• Boil beer in medium saucepan until reduced to 1 cup, about 5 minutes. Pour beer around ribs. Cover pan tightly with foil. Bake ribs until fork-tender, about 1 hour 30 minutes.
• Combine barbecue sauce, 1/2 cup water, brown sugar, and espresso powder in heavy medium saucepan. Simmer until flavors blend and sauce thickens slightly, stirring occasionally, about 10 minutes. (Ribs and barbecue sauce can be prepared 1 day ahead. Cool slightly, then cover separately and refrigerate.).
• Prepare barbecue (medium heat). Brush ribs with some barbecue sauce. Grill ribs just until heated through, about 3 minutes per side. Transfer ribs to platter. Bring remaining sauce to simmer. Brush ribs with more barbecue sauce. Serve ribs, passing remaining barbecue sauce separately.