I can't believe I'm actually giving out this recipe, but hey, I'm feeling charitable. These ribs are so tender and juicy they should be illegal (and the way we're going with all this global warming BS, they might just be someday).
INGREDIENTS:
3 racks pork baby back ribs
Dry rub
2 cups chicken broth
1 cup barbecue sauce
¼ cup apple cider vinegar
Charcoal and hickory wood chips for grilling
Dry rub:
8 tbsp. light brown sugar
3 tbsp. kosher salt
1 tbsp. black pepper
1 tbsp. garlic powder
1 tbsp. onion powder
1 tbsp. chili powder
1 tbsp. cumin
1 tsp. cayenne pepper
1. The night before you're ready to cook ribs, apply the dry rub. However, before doing so you will need to remove the membrane from under the ribs. This isn't the easiest task, but you will end up with ribs that are much tenderer than you would if you left it in place. Turn the ribs upside down and make a small incision between the membrane and the ribs with a sharp knife. Using a towel for grip, pull the membrane off each rack.
2. After membranes have been removed, work the dry rub into the ribs and seal tightly with plastic wrap and refrigerate overnight.
3. Heat oven to 250˚F and prepare two cups of chicken broth. Place two racks of pork ribs on one cookie sheet and the third rack on a different sheet if all three don't fit on one (which they likely won't so don't force them). Pour one cup of broth into each cookie sheet and cover tightly with aluminum foil. Bake for 2.5 hours.
4. While ribs are baking, whisk together Cattlemen's® barbeque sauce and apple cider vinegar and set aside for basting during grilling.
5. After ribs are removed from oven, prepare charcoal and hickory or mesquite wood chips in a charcoal grill to smoke the ribs on indirect heat. Brush barbeque sauce liberally onto the ribs and close the lid, keeping internal grill temperature between 220 and 250˚F. After 15 minutes, brush ribs with more sauce and smoke for 15 or 20 more minutes. Barbeque sauce should be caramelizing by this point and the ribs should be perfect.
5. Remove ribs from grill and let rest for 5 minutes. With a cleaver or sharp knife, cut ribs into desired portions along the bone and serve with barbeque sauce mixture.
Serves 4-6.
