Western Style Grilled Ribs
Serves 6
INGREDIENTS
5 to 6 pounds Baby Back pork ribs (Two 2 1/2 to 3-pound racks)
1/2 cup Peppery Dry Rub (see below)
vegetable oil cooking spray
Madison Avenue Barbecue Sauce (see below)
DIRECTIONS
1. Trim the ribs, if necessary, and rub both sides of the ribs with the dry rub, working it into the meat. Put the ribs in a shallow glass or ceramic dish, cover, and set aside at room temperature for no longer than 30 minutes, or refrigerate for up to 24 hours. Alternatively, enclose the ribs in a sealable plastic bag and refrigerate.
2. Prepare a charcoal or gas grill, arranging the coals for indirect cooking. Lightly spray the grill rack with vegetable oil cooking spray. The coals should be hot.
3. Set the ribs, meat side down, over the hottest part of the fire and sear for about 10 minutes until there are defined grill marks on the meat. Transfer the ribs to the cooler part of the grill, cover, and turning the ribs every 15 to 20 minutes, cook for about 1 1/2 hours. If using a charcoal grill, add fresh coals to maintain the heat at medium; if using a gas grill, turn the heat to medium on the burner away from the meat – turn off the burner under the meat. Cut the ribs between the bones and serve with sauce on the side.
PEPPERY DRY RUB
Makes a generous 1/2 cup
INGREDIENTS
3 tablespoons chili powder
2 tablespoons freshly ground black pepper
2 tablespoons paprika
2 tablespoons crushed red pepper
1 teaspoon salt
1 clove garlic, minced
DIRECTIONS
Mix the ingredients together in a glass jar or bowl. Cover and shake to mix. Refrigerate until ready to use.
MADISON AVENUE BARBECUE SAUCE
Makes about 1 3/4 cups
INGREDIENTS
1 cup tomato sauce
1/4 cup honey
1/4 cup soy sauce
6 tablespoons distilled white vinegar
1/4 cup light corn syrup
3 tablespoons Worcestershire sauce
2 tablespoons Hoisin sauce
1/2 teaspoon cayenne pepper
salt and freshly ground black pepper to taste
DIRECTIONS
Combine the ingredients in a non-reactive saucepan, stir, and cook over medium heat for about 30 minutes, or until the flavors blend. Let cool and use immediately, or cover and refrigerate for up to 5 days.
Serves 6
INGREDIENTS
5 to 6 pounds Baby Back pork ribs (Two 2 1/2 to 3-pound racks)
1/2 cup Peppery Dry Rub (see below)
vegetable oil cooking spray
Madison Avenue Barbecue Sauce (see below)
DIRECTIONS
1. Trim the ribs, if necessary, and rub both sides of the ribs with the dry rub, working it into the meat. Put the ribs in a shallow glass or ceramic dish, cover, and set aside at room temperature for no longer than 30 minutes, or refrigerate for up to 24 hours. Alternatively, enclose the ribs in a sealable plastic bag and refrigerate.
2. Prepare a charcoal or gas grill, arranging the coals for indirect cooking. Lightly spray the grill rack with vegetable oil cooking spray. The coals should be hot.
3. Set the ribs, meat side down, over the hottest part of the fire and sear for about 10 minutes until there are defined grill marks on the meat. Transfer the ribs to the cooler part of the grill, cover, and turning the ribs every 15 to 20 minutes, cook for about 1 1/2 hours. If using a charcoal grill, add fresh coals to maintain the heat at medium; if using a gas grill, turn the heat to medium on the burner away from the meat – turn off the burner under the meat. Cut the ribs between the bones and serve with sauce on the side.
PEPPERY DRY RUB
Makes a generous 1/2 cup
INGREDIENTS
3 tablespoons chili powder
2 tablespoons freshly ground black pepper
2 tablespoons paprika
2 tablespoons crushed red pepper
1 teaspoon salt
1 clove garlic, minced
DIRECTIONS
Mix the ingredients together in a glass jar or bowl. Cover and shake to mix. Refrigerate until ready to use.
MADISON AVENUE BARBECUE SAUCE
Makes about 1 3/4 cups
INGREDIENTS
1 cup tomato sauce
1/4 cup honey
1/4 cup soy sauce
6 tablespoons distilled white vinegar
1/4 cup light corn syrup
3 tablespoons Worcestershire sauce
2 tablespoons Hoisin sauce
1/2 teaspoon cayenne pepper
salt and freshly ground black pepper to taste
DIRECTIONS
Combine the ingredients in a non-reactive saucepan, stir, and cook over medium heat for about 30 minutes, or until the flavors blend. Let cool and use immediately, or cover and refrigerate for up to 5 days.
