Best Slow Smoked Baby Back Ribs In A Carolina Mop Sauce Recipes

SMOKED RIBS WITH CAROLINA-STYLE BBQ SAUCE

Smoked Ribs with Carolina-Style BBQ Sauce image

Provided by Bobby Flay

Time 19h15m

Yield 4 servings

Number Of Ingredients 35

Ingredients

1/4 cup ancho chili powder
2 tablespoons Spanish paprika
2 tablespoons freshly ground black pepper
2 tablespoons dry mustard
2 tablespoons kosher salt
2 tablespoons ground coriander
1 tablespoon dried oregano
1 tablespoon ground cumin
2 teaspoons chile de arbol
2 racks St. Louis-style pork ribs, 12 ribs each, membrane removed
1/4 cup canola oil
2 cups cider vinegar
2 tablespoons light brown sugar
1/2 teaspoon cayenne powder
Few dashes hot pepper sauce (recommended: Tabasco)
1 tablespoon kosher salt
1/4 teaspoon freshly ground black pepper
Mix of hickory and applewood chips
1 quart apple cider
North Carolina Barbecue Sauce, recipe follows
1/4 cup canola oil
2 medium Spanish onions, coarsely chopped
6 cloves garlic, coarsely chopped
2 cups ketchup
2/3 cup water
1/4 cup ancho chili powder
2 tablespoons paprika
2/3 cup Dijon mustard
2/3 cup cider vinegar
2 tablespoons Worcestershire sauce
2 canned chipotle chiles in adobo, chopped
1/4 cup dark brown sugar
2 tablespoons honey
2 tablespoons molasses
Kosher salt and freshly ground black pepper

Steps:

For the rub:
Combine all the spices in a small bowl. Brush both sides of the racks with oil and rub with the spice mixture. Wrap in plastic and refrigerate for at least 12 hours.
In a large pot over low heat, add all the mop ingredients. Bring to a simmer and cook until the sugar is dissolved. Let cool to room temperature.
Remove the ribs from the refrigerator 45 minutes before smoking to allow them to come to room temperature. Add the mix of hickory and applewood chips to the smoker according to package instructions. Heat a smoker to 220 degrees F. Put the apple cider in a small heatproof pan in the smoker.
Put the ribs directly on the smoker rack. Smoke for 6 hours, brushing the ribs with the mop every hour for the first 5 hours. During the last hour, brush the ribs with the North Carolina Barbecue Sauce every 10 minutes. Remove the ribs to a serving platter and serve.
For the BBQ Sauce:
Heat the oil over medium-high heat in a heavy-bottomed medium saucepan. Add the onions and cook until soft, 3 to 4 minutes. Add the garlic and cook for 1 minute. Stir in the ketchup and water, bring to a boil and simmer for 5 minutes. Add the remaining ingredients and simmer until thickened, stirring occasionally, about 10 minutes. Cool for about 5 minutes.
Carefully transfer the mixture to a food processor and puree until smooth. Season with salt and pepper, to taste, then pour into a bowl and allow to cool at room temperature. Sauce will keep for 1 week in the refrigerator, stored in a tightly sealed container.

SLOW SMOKED BABY BACK RIBS IN A CAROLINA MOP SAUCE

Slow Smoked Baby Back Ribs in a Carolina Mop Sauce image

Like any southern BBQ, these ribs can't be rushed and take a bit of TLC, but the outcome is so worth it. Once cooked, the ribs are fall off the bone tender with a perfect smokey flavor. We loved the combination of spices in the dry rub. George's mop sauce makes this recipe special. It's tangy and cooks to sweet, sticky...

Provided by George Levinthal

Categories Ribs

Time 17h

Number Of Ingredients 18

Ingredients

1 large rack of baby back ribs (4-1/2 - 5 lbs), membrane removed
1 tsp each of kosher or sea salt, fresh ground black pepper, ground cumin, ground mustard seeds and paprika
2 tsp each onion and garlic powder
1/2 tsp cayenne pepper
2 tsp dark brown sugar
MOP SAUCE
2 Tbsp butter or vegetable oil
1/2 c chopped shallots
1/4 tsp each of kosher or sea salt and fresh ground black pepper
1 Tbsp each minced garlic and minced ginger
2 Tbsp honey
3 Tbsp dark brown sugar
2 c apple cider
1/4 c apple cider vinegar
1 c ketchup
1/2 c barbecue sauce
2 Tbsp Worcestershire sauce
4 Tbsp Jack Daniels (or your favorite)

Steps:

1. Combine all of the rub ingredients together in a small bowl.
2. Rub on both sides of the ribs massaging it into the meat. Place in a large, sealable plastic bag and refrigerate for at least 2 to 4 hours, or overnight.
3. Preheat you smoker to Smoke or a grill set for low, indirect heat. Add the wood chips or pellets and when they start to smoke, place the ribs directly on the grill, close the cover and cook, uncovered for 2-1/2 hours.
4. Spray every 30 to 45 minutes with a mixture of water and apple cider. A little Jack Daniels wouldn't hurt either. During this time, I make my mop sauce (See recipe below).
5. During the last 30 minutes of the uncovered cooking slather the ribs with the mop sauce. Then after the 2-1/2 hours slather the mop sauce on again, both sides.
6. Cover with heavy-duty aluminum foil. Turn up the heat to medium and continue to smoke, for 1-1/2 hours.
7. After 1-1/2 hours remove the ribs from the foil. Slather again with the mop sauce and cook for another 30 minutes to 1 hour until the meat has receded from the tip of the bone about 1/4" and are about ready to fall off the bone.
8. Slice into small slabs or individual ribs and serve with the remaining mop sauce.
9. For the Mop Sauce, heat the oil or butter in a medium saucepan. Add the shallots, salt, and pepper. Cook on medium heat for 3 to 4 minutes until the shallots are beginning to soften. Add the garlic and ginger and combine. Let cook an additional 2 to 3 minutes.
10. Gradually add the remaining ingredients and bring to a slow boil, stirring occasionally.
11. Turn the heat to low and continue to cook 10 to 15 minutes. Reduce the heat to simmer and keep warm. If you want to thicken it a little before you serve with the ribs, add a little cornstarch mixed with water into the sauce, bring back to a boil for a few minutes until it starts to thicken. You'll probably have some left for the next time or on other dishes.