Spiced baby back ribs with rhubarb bbq sauce
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Ingredients
Spiced Baby Back Ribs rub
1 tbsp. ground chipotle powder
1 tbsp. garlic powder
1 tbsp. onion powder
1 tbsp. mustard powder
1 tbsp. allspice
1 tbsp. ground cumin
1 tbsp. ground coriander
1 tbsp. oregano
2 tbsp. brown sugar
1 tbsp. freshly ground black pepper
2 tbsp. Kosher salt, or to taste
2 baby back ribs, about 4 pounds
Rhubarb BBQ Sauce
3 tbsp. butter
1 small onion, finely chopped
2 garlic cloves, finely chopped
1 fresh chile, finely chopped, such as jalapeno or serrano
2 cups fresh chopped rhubarb
1 tsp. allspice
2 tsp. chili powder or ground chipotle powder
1/4 cup whiskey
1 tbsp. grainy mustard
1 tbsp. Worcestershire sauce
1/2 cup maple syrup
1/4 cup to 1/2 cup apple cider vinegar
1/2 cup brown sugar
1 cup ketchup
Preparation
Spiced Baby Back Ribs
For the rib rub: Combine chipotle powder, garlic powder, onion powder, mustard powder, allspice, cumin, coriander, oregano, brown sugar, and salt and pepper.
Spread rib rub, to taste, over both sides of the ribs. Cover and marinate in the fridge for at least 2 hours or up to 24 hours.
Preheat oven to 300° F. Line a baking sheet with a double layer of aluminum foil with enough overhang to wrap foil around the ribs.
Lay ribs, bone side down on the foil-lined baking sheet. Wrap foil around the ribs and seal. Bake until ribs are tender when poked with a knife, about 2 1/2 to 3 hours. They should be very tender but not falling apart.
Carefully unwrap ribs, pour off any juices and reserve. At this point, you can hold the ribs and reserved liquid, covered in the fridge before grilling for 1 to 2 days. (Reserved juices can be added to the rhubarb BBQ sauce.)
When ready to grill, preheat grill to medium heat.
Add ribs to grill. Baste with rhubarb BBQ sauce, turning occasionally, until charred, sauce is glazy and ribs are heated through, about 10 minutes.
Transfer to cutting board and cut between ribs to separate. Serve with rhubarb BBQ sauce.
Rhubarb BBQ Sauce
Melt butter in a heavy-bottomed saucepan pan over medium heat.
Add onion, garlic and chile and cook until soft, about 3 to 5 minutes.
Add rhubarb, allspice and chili powder. Cook, stirring occasionally, until rhubarb starts to soften, about 5 minutes.
Add whiskey, grainy mustard, Worcestershire sauce, maple syrup, apple cider vinegar, brown sugar and ketchup. Bring to a boil and reduce to a simmer.
Cook sauce, stirring frequently, until reduced and thick, about 20 to 30 minutes. Taste and adjust seasoning. Add more vinegar or maple syrup, depending on if you like it more tangy or sweet.
Add about 1/2 cup to 1 cup reserved rib juices, if desired. Puree sauce with immersion blender until smooth.
Recipe by Stefano Faita
Yield
6 servings.
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