Berry fine baby back ribs
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Berry fine baby back ribs
  Ribs    Fish    Poultry  
Last updated 6/12/2012 1:08:26 AM. Recipe ID 34913. Report a problem with this recipe.
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      Title: Berry fine baby back ribs
 Categories: Meats, Fish, Poultry
      Yield: 4 Servings
      2    Slabs baby back pork ribs;
           -membraines removed, 
      2 tb Worcestershire sauce

MMMMM--------------------------DRY RUB-------------------------------
      3 tb Brown sugar
      1 tb Onion powder
      2 ts Chili powder
      1 ts Dry mustard
      1 ts Salt

      1 c  Raspberry or strawberry
    1/4 c  Water
      1 tb Ketchup
      3 tb Minced onion
      2 tb Worcestershire sauce
      2 tb Cider vinegar
  At least 3 hours and preferably the evening befoe you plan to smoke
  the ribs, mix the dry rub ingredients in a small bowl. Coat the ribs
  with the Worcestershire sauce. Massage the ribs with all but 2 tsp of
  the spice mixture, reserving the remaining rub. Place the ribs in a
  plastic bag and refrigerate them for at least 2 hours.
  Bring your smoker to its appropriate cooking temperature. Remove the
  ribs from the refrigerator and let them sit at room temperature for
  30 minutes.
  Combine the glaze ingredients in a small saucepan. Warm the mixture
  over medium heat, simmering about 10 minutes. Reserve the glaze at
  room temperature.
  Transfer the ribs to the smoker. Cook the meat until you can bend it
  easily between the ribs, about 2 3/4 to 3 hours at a temperature of
  225 to 250. About 1 hour before the ribs are done, brush them thickly
  with the glaze; repeat the step in the last 15 minutes of cooking.
  The glaze will be sticky and caramelized in spots.
  Let the slabs sit for 5-10 minutes before slicing them into individual
  Technique tip: Slabs of baby back ribs come with a thin membrane that
  covers their underside. It's not essential to remove the membrane, but
  spices sink more fully ino the meat when it's gone, and ribs slice
  more easily. Push a small knife tip under the membrane or scrape one
  of the rib bones until the tissue loosens. Work your fingers under
  the membrane and then strip it off in one or more sections. (Sublime
  Smoke, Bold new flavors inspired by the old art of Barbecue...Cheryl
  Alters Jamison and Bill Jamison.

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Recipe ID 34913 (Apr 03, 2005)

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