If there is something I'm very proud of is having two children who are great cooks! My daughter Christina is the baker and her cookies are legendary not only in our family, but also with friends and neighbors. My son Ted, on the other hand, is the grill master. He used to be the burrito king but ever since he moved to Georgia he's developed into a great griller.
Last Christmas he got a smoker from his grandmother in law and since then, no one can touch him. About a couple of months ago, when I visited the family in Atlanta, he served me some of the best ribs I have ever had... no question!
Under his guidance and without a smoker I served these about a month ago and they were outstanding. If you don't have a smoker, he recommends cooking them in beer in a 250 degree oven sealed for about two hours. He makes his own rub (of course!) I had Emeril make mine. The barbecue sauce is all mine!
I am posting this early so you can start planning ahead for your Labor Day Weekend which is a week from tomorrow.
2 Slabs Pork Baby Back Ribs
1 can light beer
2 TB. Emeril's Rub for Pork
Barbecue Sauce (Recipe follows)
The night before you cook them, rub spice mixture over the ribs. I used Emeril's because it was the only good one I could find at the store I went to, but others will do too. Seal in tin foil paper and place in fridge. Before you cook then, open tin foil and pour 1 small can light beer. Reseal tight and place in the oven at 250 degrees for 2 hrs. Remove from the oven bring to room temperature and set aside until ready to grill. Remove from tin foil and place in a medium hot grill. Cook each side for 10 minutes. Brush barbecue sauce on one side and cook an additional 10 minutes. Do the same for the other side. You will be cooking a total of 40 minutes..10 mins. each side without sauce, 10 mins. each side with sauce. Let rest for 10 minutes. You can serve with leftover barbecue sauce on the side.
Makes 3 cups
1 tablespoon olive oil
1 small onion, finely chopped
4 garlic cloves, minced
1 tablespoon mustard powder
1 teaspoon red-pepper flakes
3 tablespoons light-brown sugar
2 cups ketchup
1/3 cup Worcestershire sauce
1/3 cup cider vinegar
1 tablespoon molasses
1/4 teaspoon ground black pepper
In a medium saucepan, heat oil over medium heat. Add onion and garlic; cook, stirring occasionally, until translucent, about 5 minutes. Stir in mustard powder and red-pepper flakes; cook 30 seconds.
Reduce heat to medium-low; stir in sugar, ketchup, Worcestershire, vinegar, molasses, and black pepper. Cook, stirring occasionally, until thickened, 5 to 10 minutes.
I usually serve ribs with my potato salad and sliced tomatoes with balsamic and fresh basil. An Australian Shiraz or Argentinian Malbec goes well with it.