This is the recipe for my award-winning ribs. That's right, Award-Winning. These babies took second place at the 21st Annual Rib-A-Thon. It's one of my more advanced recipes, taking two whole days to prepare. But if you are serious about your ribs...and if you love a good Old Fashioned cocktail...it will be totally worth it, I promise.
The Rub
1 T. sea salt
1 T. smoked salt
1 T. paprika
3/4 t. garlic powder
1-1/2 t. onion powder
1 t. black pepper
1/2 t. cayenne pepper
Combine all ingredients and store in an airtight container until ready to use.
The Sauce
2 bottles of root beer (all-sugar, not the kind with corn syrup)
2 T. Tabasco brand hot pepper jelly
1 bay leaf
4 oz. HP brand steak sauce
1 t. Jamaica Me Crazy brand Jamaican spice blend
6 whole cloves
1 cinnamon stick
juice and zest of 1 Valencia orange
juice and zest of 1 lemon
1/2 vanilla bean, split and scraped
2 t. Angostura bitters
1 C. Buffalo Trace bourbon
1 C. unrefined sugar
1 T. apple cider vinegar
1/4 C. Simple Truth brand catsup
1 T. Lea & Perrins brand Worcestershire sauce
Combine all ingredients and bring to a boil. Reduce heat to medium and cook until reduced in volume by half. Then combine 1 tsp. corn starch with 1 jigger of bourbon, and stir in to the boiling mixture. Cook for 5 more minutes, then remove from heat. Pour through a strainer and let cool, then refrigerate in an airtight container until ready to use.
The Ribs
1 rack of baby back ribs. Be picky: you want lots of meat AND lots of fat on those bones.
1/2 C. chicken stock
The Procedure, the Day Before
1. Make the spice rub
2. Rinse and clean the ribs, removing any silverskin that might still be attached, and cutting them into halves. Pat dry.
3. Rub the dry spice rub into the ribs, being sure to evenly coat each half. Wrap tightly with plastic wrap, and store in the refrigerator overnight.
4. Make the sauce.
The Procedure, the Day of the Cookoff
1. Remove the ribs from the plastic wrap, and place in a shallow baking dish meat-side up. Let them rest, uncovered, for 30 minutes or until they are room temperature.
2. Preheat oven to 275 degrees.
3. Add the chicken stock the the pan, then tightly seal the top of the shallow baking dish with a double layer of aluminum foil.
4. Braise the ribs slowly at 275 degrees for 2-1/2 hours. Do not even think about opening the oven.
5. Remove the ribs from the oven, uncover them, and transfer them to a broiling pan meat-side up. Allow the ribs to rest uncovered for 20-30 minutes. (Save those drippings. You won't need them for this recipe, but they make an excellent base for soup or chili.)
6. Light the broiler.
7. Brush the meat side of the ribs with an even coat of glaze, taking care to cover them completely. A saucing bottle and a silicone brush are invaluable.
8. Roast the ribs directly under the broiler for 3-6 minutes, or until the glaze begins to sizzle and caramelize.
9. Repeat steps 7 and 8 until the ribs are glossy, dark red, and caramelized to your liking (I recommend at least twice.)
10. Place the ribs meat-side down on a cutting board, and cut between the bones into serving portions.
Serve immediately with extra sauce for dipping.
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