Baby Back Ribs

Every summer we make way too many racks of ribs and eat them all!  Ribs are one of our most favourite things to eat on a hot summer day, so naturally we decided to share two recipes, one of which is our most favourite.

Memphians love their ribs and are very particular on how to prepare them.  They swear by this dry-rub recipe.

Memphis style dry-rub:

• 2 tbsp. kosher salt
• 2 tbsp. dark brown sugar
• 2 tbsp. paprika
• 1 tbsp. dried oregano
• 1 tbsp. ground black pepper
• 1 tbsp. garlic powder
• 1 tbsp. onion powder
• 1 tsp. dried thyme
• 1 tsp. dried marjoram
• 1 tsp. dried parsley
• 1 tsp. ground cumin
• 1 tsp. dry mustard
• 1 tsp. celery seeds
• 1/2 tsp. cayenne pepper
• 1/2 tsp. ground fennel seeds
• 1/2 tsp. ground white pepper

Mix all ingredients together to make the perfect rub.  This spice rub can be stored if properly sealed for up to 6 months.  

Basting Juice:

3/4 cup apple cider vinegar

1/2 cup Memphis style dry-rub

Ribs:

Start with 2 tbsp of the spice mix and rub your rack of ribs.  Make sure to sprinkle the mix everywhere not massage, if you need more spice mix, do not hesitate.  Let ribs rest in refrigerator for at least one hour or even over night.  Meanwhile, whisk about 1/2 cup of the Memphis style dry-rub with the apple cider vinegar and set aside to baste the ribs.

Preheat grill or smoker to 225ºF - 275ºF.  Applewood chips are the best to use for these ribs.  Place ribs top side down and let sit on grate.  Baste ribs every twenty minutes with basting liquid and flip only once.  These ribs slowly cooked and cared for are mouthwateringly tender and oh so delicious.

Mama T's Classic BBQ Ribs:

We decided to share our Mother's rib recipe because let's face it, she taught us all we know!  The secret to these saucy delicious ribs is steaming the rack first.  This allows the meat to tenderize before hitting the grill.  It also speeds up the cooking process.

Start by setting up a deep roasting pan with 1"-2" of water and roasting racks to lay your ribs on. You want to make sure that your ribs do not touch the water, this will make them soggy and ruin the flavour.  Get creative and use aluminium foil to raise your roasting racks to ensure your ribs are raised properly.  Salt and pepper your ribs and lay them on your prepped roasting racks. Cover in aluminium foil.  Steam in a preheated oven at 275ºF until ribs are cooked through, about 40 minutes.  Once your ribs are cooked, they are ready for the grill.

BBQ Sauce:

• 2 tbsp canola oil
• 1 large onion chopped
• 5 gloves garlic chopped
• 1/4 cup molasses
• 1 can pureed plum tomatoes
• 1/4 cup ketchup
• 1/4 cup apple cider vinegar
• 2 tsp Worcestershire sauce
• 1/4 cup Maple syrup, DO NOT use table syrup
• 3 tbsp dijon mustard
• 3 tbsp dark brown sugar
• 3 tbsp chilli powder, start with less and adjust to taste
• salt and pepper

Start by heating oil in a sauce pan, add onion and sauté until soft, about 5 minutes.  Add garlic, cook 1 minutes and add tomatoes.  Depending on the amount of liquid, you may need to add up to 1 cup of water.  Bring to boil and cook for approximately 10 minutes, stir occasionally.  Add remaining ingredients and cook until thick, approximately 30 minutes.  We like to put it through the food processor once thick, but that's really up to you!  Set sauce aside to cool.  

When your BBQ is ready, place ribs on the grill and then brush with sauce.  Keep your grill at a medium heat to not over cook them.  The BBQ sauce should generously coat the ribs and caramelize on the grill.