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Tangy Bar-B-Que. Baby Back Ribs
Recipe By : Duane & Sandy Dinwiddle (IDOS)
6 Racks Baby Back Pork Ribs, Cut into individual -- ribs (6 to 8 racks)
2 Recipes Emeril's Southwest Seasoning" or any other -- dry barbecue rub
Bar-B-Que. Sauce Ingredients: -- (Sweet, not hot)
1 Bottle Heinz Ketchup (20 ounce)
1 Bottle Heinz Chili Sauce
1/2 Cup Heinz 57 Sauce
1 medium Onion, finely chopped
1 Cup Brown Sugar, firmly packed
1/2 Cup Honey
1 Teaspoon Balsamic Vinegar
1 Teaspoon Figaro Mesquite Smoke Marinade
1 Teaspoon Wright's Liquid Hickory Smoke
2 Teaspoons Lawrey's Season Salt
2 Teaspoons Lawrey's Season Pepper
1 Teaspoon Worcestershire Sauce
12-Inch Dutch Oven
Cooking Instructions: 1. Lightly rub Emeril's Southwest Seasoning on individual ribs and place in 12-inch Dutch oven on their sides, packed loosely (like wagon wheel spokes). (Using a round cake rack in the bottom of the pan will keep the ribs out of the grease.) Continue until you have as many ribs as you desire. This recipe calls for 2 layers of ribs stacked on top of each other (curves going opposite directions). (The dry seasonings give the ribs a little extra zing, help the liquid sauce stay in place and alleviates the need to brown the ribs.) 2. Add cup of water to the pot and cook with *1 ring of charcoal on the bottom and *1 1/2 rings on top (350 degrees), for about 1 hour to render the grease. 3. Then remove the top layer of ribs to a plate. Slide the remaining ribs to one side and, while tilting oven, absorb the rendered grease and water with a pair of tongs and paper towels or you can use a metal tipped turkey baster to remove the grease. 4. Reposition bottom row of ribs, add about 1/2 cup of boiling water to the pot, and brush Bar-B-Que. Sauce onto the ribs. Return the removed ribs to the oven and brush on Bar-B-Que. Sauce. Cover with lid with fresh charcoal on it, (and under pot) and continue cooking, adding water and basting with Bar-B-Que. sauce as needed. The water steams the ribs without burning. Add boiling water as necessary and never let the pot go dry. 5. Ribs will be tender and ready to eat after 2hours, but you can leave them in the oven for an additional 30 minutes, if this meets your needs, just keep them basted.
Try this technique with regular port ribs too, they're great! Beef ribs take longer to get them falling off the bone tender.
*Charcoal Definitions*
1 - ring: A circle of briquettes laying flat and touching each other (with spaces left open for legs on the bottom ring), with the outside edge of the briquettes even with the outside of the oven, top and bottom.
1/2 - ring: The same circle but every other briquette is missing.
2 - ring: One ring inside the other with both rings touching full spread: Put all the briquettes you can, one layer deep, laying flat.
Phil Haws
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