Okay,  I am giving up my secret recipe.  I actually got this recipe from culinary school and I have just made a few minor adjustments.  It is awesome!  Better than any other ribs I have ever tasted. 

The recipe looks intimidating -  lots of steps and lots of ingredients.  It is not that hard.  Make a HUGE batch of both the rub and the sauce so you can store some for another time.  Keep the rub in an airtight container in the pantry.  The sauce freezes just fine.  Both the rub and the sauce are also awesome on chicken.

Ingredients

Baby back ribs - as many as you need to feed your crowd.

Marinade for OVERNIGHT  -  Marinate the ribs in a vat filled with one part white vinegar,  one part cola and two parts water.  Cover them and refrigerate.

Dry Rub

Never make just one time the recipe.  If you are going through the trouble of putting  this stuff together,  make a whole bunch and keep it in the pantry!

These amounts are enough for 2 racks of ribs.  Mix these ingredients together.  That's it!

2 Tbs. Salt            2 Tbs.  Black Pepper

4 Tbs. Sugar         2 Tbs.  Chili Powder

2 Tbs. Cumin       4 Tbs. Paprika

Black Jack Barbeque Sauce -

Again,  never make just one batch.  Double,  even quadruple the recipe and freeze some!!!!

Tip -  get all ingredients measured first before you start.  It goes much quicker.

1 Cup Minced Onion

6 Cloves Garlic puree

1/4 Cup Melted Butter  

Saute the above in a large pot  until onion is translucent  Then add,

1 Cup Strong Black Coffee       1/2 Cup Brown Sugar

1 Cup Catsup                               3 Tablespoons Chili Powder

1 Cup Worcestershire Sauce       3 Jalapenos,  seeds removed,  minced

1/2 Cup Cider Vinegar                2 teaspoons salt

Boil over high heat,  then reduce heat and let simmer about 30 minutes.

Method:

After ribs have marinated overnight,  remove from marinade and throw marinade away.  Dry the racks of ribs with paper towels.  Place on sheet pan fitted with a grill rack  and slather on dry rub.  Both sides.  Don't be shy now.  Place in 225 degree oven for anywhere from 3 to 5 hours. I have been known to leave the house and come back many hours later to finish the ribs.   One half hour before service,  remove ribs from oven and baste them with barbeque sauce.  Return to oven.  Right before service,  turn on grill.  Hot!  Place ribs on grill.  Slather on more sauce  and grill just for a minute or two on each side.  SERVE AND ENJOY!

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