Barbecued Baby Back Ribs

2 T packed dark brown sugar
1 T salt
3 T paprika (not hot)
1½ t chipotle chile powder
2 t ground cumin
½ t ground allspice
1 t black pepper

2 racks baby back ribs, cut into 3 pieces each

1 yellow onion, chopped
6 cloves garlic, finely chopped
2 T vegetable oil
1½ C ketchup
½ C cider vinegar
6 T soy sauce
½ C water
¼ C dark brown sugar, firmly packed
2 t salt
1 t black pepper

Combine first seven ingredients in a bowl, mix well. Place ribs on a sheet pan and work the rub into the ribs. Let stand in refrigerator for at least 3 hours and no more than 8. Once ready to cook, bring to room temperature, about 30 minutes.

Preheat oven to 350°F. Leave ribs on the pan and cover tightly with foil; bake 1¼ hours. Remove foil.

Make sauce while ribs bake: Cook onion and garlic in oil in a saucepan over moderate heat, stirring occasionally until softened, about 6 minutes. Add remaining ingredients and simmer uncovered, stirring occasionally, 30-40 minutes. Purée sauce in 2 or 3 batches in a blender until smooth (use caution when blending hot liquids). Set aside 1 cup sauce for serving with ribs.

Prepare barbecue to medium to medium-low heat. Lightly oil the grill and once smoking, add ribs. Grill, basting with pan juices and sauce, turning over and rotating ribs every 5-7 minutes. Once ribs are tender and browned, about 40 to 50 minutes, transfer to a cutting board and let stand 5 minutes before cutting into individual ribs.

Serve with the remaining sauce.

Pairs well with Lambert Bridge Zinfandel and Petite Sirah

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Lambert Bridge 4085 West Dry Creek Road, Healdsburg, CA 95448 (800) 975-0555