From the Drinker, Biddle and Wreath Food Demo on June 11th.
1ea. 21/2-3lb baby back rib
¼ cup sugar
¼ cup old bay seasoning
1tbsp. smoked paprika
2cups BBQ sauce- recipe follows
2cups brine for Pork ribs- recipe follows
-Rinse rib with cold water and pat dry with clean towel! Combine sugar, old bay and smoked paprika to make dry rub, set aside!
2cups Kosher Salt
2cups cold water
1tbsp shallot- chopped
1tbsp garlic- chopped
1ea cinnamon stick
1tsp Black peppercorn- crushed
1ea chipotle pepper- Optional
– Light grill and cover
-Combine all Ingredients in small saucepan and bring to a simmer, remove from heat and cool in ice bath.
-When Brine is cool to the touch, pour over rib, cover and refrigerate for 18- 24 hours.
– Remove rib from brine, rinse and place on clean work surface.
– Coat rib with reserved dry rub, wrap in plastic wrap and then foil.
– On top shelf of grill place rib and cook on low heat, adjusting heat directly under rib to low. While rib is cooking make sauce.
½ cup onion- chopped
1ea. Chipotle pepper or jalapeno
1tsp garlic- chopped
1tsp olive oil
16oz tomato ketchup
2tbsp. Worcestershire sauce
3tbsp white wine vinegar
¼ cup brown sugar
1 tbsp smoked paprika
Procedure- sweat onions , garlic and chipotle slowly with smoked paprika in olive oil until onion is translucent, add remaining ingredients and mix well, turn heat to low and cook slowly for 45-60 minutes, adjust seasoning with salt and pepper if needed, puree and strain. Keep warm
Check ribs, ribs should read 160 degrees internal temp before removing from foil, remove, place rib directly on heat and baste with sauce.
In hot sauce, remember that it is better to start out too mild than too hot. And if you cannot handle the heat or do not care for sauces, they don’t consider yourself as one of the chiliheads.