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Smoked Baby Back Ribs with Cola Barbecue Sauce
From Weber's Real Grilling™ |
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Prep Time: 20 minutes
Grilling Time: 1 1/2 to 2 hours
Serves: 4
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INGREDIENTS
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Sauce:
1 tablespoon extra virgin olive oil
1/2 teaspoon granulated garlic
1/2 teaspoon pure chile powder
1/2 teaspoon ground cumin
2/3 cup ketchup
1/3 cup cola
2 tablespoons soy sauce
2 tablespoons cider vinegar
1/4 teaspoon freshly ground black pepper
1/8 teaspoon mesquite liquid smoke
2 racks Baby Back Ribs
Rub:
2 teaspoons kosher salt
1 teaspoon granulated garlic
1 teaspoon pure chile powder
1 teaspoon freshly ground black pepper
About 2 cups mesquite chips, soaked in water for at least 1 hour |
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DIRECTIONS
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1. To make the sauce: In a medium saucepan, over medium heat, warm the oil. Add the garlic, chile powder, and cumin. Cook for 30 seconds, stirring occasionally. Add the remaining sauce ingredients, whisk them together, and allow the sauce to simmer for about 5 minutes.
2. Remove the thin membrane from the back of each rack of ribs. Allow the ribs to stand at room temperature for 20 to 30 minutes before grilling.
3. To make the rub: In a small bowl, mix the rub ingredients. Season the ribs all over with the rub, pressing the spices into the meat.
4. Drain the mesquite chips and toss them onto the burning coals or into the smoking box of a gas grill. Grill the ribs over Indirect Low heat (grill temperature should be about 300°F) until the meat is very tender and has shrunk back from the ends of the bones, 1 1/2 to 2 hours. About 15 minutes before the ribs are done, start brushing occasionally with the sauce on both sides.
5. Transfer the ribs to a baking sheet and tightly cover with aluminum foil. Let rest for 30 minutes before serving. Serve warm. |
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| © 2005 Weber-Stephen Products Co. Recipe from Weber’s Real Grilling™. Used with permission. |
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©Lobel's
of New York, 1096 Madison Avenue, New York, NY 10028
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Chef, author, and our friend Jamie Purviance earned degrees from Stanford University and the Culinary Institute of America (where he graduated at the top of his class, with high honors). His work has appeared in Bon Appétit, the Los Angeles Times Magazine, and Town & Country. He is the author of Weber's Art of the Grill™ and co-author of Weber's Big Book of Grilling™ with Sandra S. McRae, both best-selling cookbooks.
Purviance has been a guest chef at the James Beard House in New York City, and he frequently travels the country to teach at renowned cooking schools such as Johnson & Wales University and Sur La Table. He has been certified by the Kansas City Barbeque Society, and he serves as a judge at major competitions such as the Jack Daniel's World Championship Invitational.
Purviance has been featured on many television shows-including NBC's "Today," CBS's "Early Show," and "The Oprah Winfrey Show." He also develops recipes and menu ideas for leading restaurants and food manufacturers.
He is also the author of Weber's Real Grilling™, a groundbreaking new cookbook that features a full-color photograph with each of the 200-plus recipes and step-by-step photography for essential grilling techniques.
Purviance lives in the San Francisco Bay Area.
Click here to purchase Weber's Real Grilling by Jamie Purviance.
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