Carolina Barbecued Baby Back Ribs

Total Time: 3 hrs 30 mins Preparation Time: 30 mins Cook Time: 3 hrs

Ingredients

• Servings: 4
• 4 -6 lbs lamb baby back ribs, cut by your butcher as explained above
• 1/8 cup chili powder
• 1 tablespoon fresh ground black pepper
• 1 tablespoon brown sugar
• 2 teaspoons crushed red pepper flakes
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme
• 1 medium yellow onion
• 1 tablespoon vegetable oil
• 2 teaspoons olive oil
• 4 garlic cloves, finely minced
• 1 cup brown sugar
• 2 cups ketchup
• 3/4 cup apple cider vinegar
• 1/2 cup soy sauce
• 2 tablespoons worcestershire sauce
• 1 teaspoon crushed red pepper flakes
• 1 teaspoon dry mustard
• 1 tablespoon finely minced ginger

Recipe

• 1 remove the membrane from the underside of the ribs. this is important. if you've not done this before, google the technique.
• 2 in a small bowl, combine the chili powder, sugar, crushed red pepper, garlic powder and thyme and mix well.
• 3 using your fingers, rub the mixture over both sides of the ribs.
• 4 cure the ribs in the refrigerator for at least 2 hours and for more flavor, up to 24 hours.
• 5 to make the barbecue sauce, chop the onion and cook it in the vegetable oil until it is dark golden.
• 6 transfer the onion to a saucepan and add all the remaining barbecue sauce ingredients.
• 7 bring to a simmer, reduce heat to low, cover and simmer for 30 minutes.
• 8 pour the sauce through a medium-meshed strainer, scraping the sieve with a metal spoon to force all the pulp through the sieve.
• 9 refrigerate the sauce.
• 10 grill the ribs over medium indirect heat, for about 75 minutes or until the meat begins to shrink from the ends of the rib bones.
• 11 baste the ribs with the sauce occasionally, stopping 15 minutes before removing the ribs from the grill.
• 12 to serve, cut the ribs into individual pieces and transfer them to a garnished serving platter or to garnished individual plates and serve at once, along with any extra sauce and the fruit salad and corn on the cob.