CHICAGO RIBS (AMERICA'S TEST KITCHEN)
From Cook's Country episode 111, "Midwestern Favorites." Baby back ribs are the classic cut for this.
Provided by DrGaellon
Categories Pork
Time 3h30m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Soak 1 cup hickory chips in water for 15 minutes.
- Using a paring knife, trim membrane off bone-side of racks. Place on a baking sheet.
- In a bowl, thoroughly combine rub ingredients. Remove 2 tablespoons and set aside for sauce making. Pat ribs dry and sprinkle remaining spice rub over both sides of both racks.
- Set barbecue grill for indirect heat. Place hickory chips in a disposable aluminum pie plate directly over heat source. Place a second, large aluminum roasting pan to one side of the heat source, and add 2 cups water. Arrange cooking grates over pans. If using gas, turn on burner under wood chips to high, and other burners to medium. Close lid and preheat 15 minutes.
- Reduce main burner to medium and turn other burners off. Place ribs over pan of water, bone side up. Cook 90 minutes, turning once halfway through.
- Place a rack over a baking sheet. Pour enough water in bottom to just cover. Transfer ribs to rack and wrap tightly in foil. Place pan in preheated 250°F oven for another 1½-2 hours. Transfer to cutting board, tent with foil and rest 10 minutes.
- Combine ketchup, molasses, vinegar, water, liquid smoke, and reserved spice rub. Whisk thoroughly. Mop ribs thoroughly with sauce, using about 1 cup of sauce. Serve remaining sauce on the side.
Nutrition Facts : Calories 763.2, Fat 49.6, SaturatedFat 17.8, Cholesterol 190.5, Sodium 778.8, Carbohydrate 27.6, Fiber 0.9, Sugar 21.7, Protein 53.7
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