The War Between the States is alive and well. Then it was North vs. South. Now it’s Red vs. Blue and Mustard vs. Tomato based BBQ sauce. It’s crazy. Can’t we all just get along? It’s all about the meat! This recipe is not a compromise by any means. This is “Peace Through Victory”. Here is a method and seasoning for Dry Rubbed Ribs, as well as a terrific BBQ sauce balanced to highlight the meat…imagine that. This is no wimpy sauce either. It's a thick, dark stick-to-your-ribs sauce. We’ve achieved just the right balance of Tomato and Mustard, sweet and spicy. If you don’t agree…change it and submit your own recipe.
PREPARE DRY RIBS
- SEASONED SALT 1/2 TBS
- PEPPER 1 tsp
- OLD BAY SEASONING 1/2 TBS
- GARLIC 1 TBS
- CURRY 1 tsp
- CUMIN 1 tsp
- GINGER 1 tsp
- CINNAMON 1 tsp
- ALLSPICE 1 tsp
- OREGANO 2 tsp
- BASIL 2 tsp
PREPARE SAUCE (Per Rack)
- BUTTER 1 TBS
- HONEY 3 TBS
- BROWN SUGAR 3 TBS
- CATSUP 3 TBS
- MUSTARD 3 TBS
- SCOTCH WHISKEY 3 TBS
- WORCESTERSHIRE 3 TBS
- SALT 1 tsp
- CINNAMON 1 TBS
- CURRY 1 TBS
- CUMIN 1 TBS
- GINGER 1 TBS
- OREGANO 3 TBS
- BASIL PLEN2 TBS
- REDUCE ON STOVE TO THICKEN SLIGHTLY
- MAKE PLENTY it doesn’t go as far as you might think.
Step 1) Assemble your troops of seasoning for the dry rub.
Step 2) Pour yourself 2 or 3 fingers of some really fine Kentucky Bourbon. I highly recommend Woodford Reserve, the finest Kentucky Bourbon known to man. Pour it over 3 rocks, no more, no less. Smell that aroma. Taste how those rocks open up the cornucopia of flavors. If you don’t appreciate fine Bourbon, STOP NOW! WHAT THE HECK ARE YOU DOING HERE? BBQ ribs and Bourbon are simply made for each other. If you don’t have Woodford then Makers Mark will do. I suppose you could drink Scotch but yuch! Scotch is for cookin’ not for drinkin’.
Step 3) Place those beautiful baby backs on a piece of aluminum foil large enough to wrap them in.
Step 4) Mix your dry rub ingredients in a large bowl. If you don’t feel like using the bowl, just sprinkle an ample amount of each ingredient on each rack of ribs. Don’t be shy. It may look like a lot but you won’t even see it tomorrow morning when you start to cook them. If you choose to use the bowl method you can add some Scotch Whiskey now. (I told you it’s for cooking.) Add just enough to make a nice slurry that will still stick to your ribs when you brush it on and not run off. I’m not sure it makes any difference. I just like to cook with whiskey.
Wrap your ribs in the aluminum foil and place them in the refrigerator over night. You don’t have to, but it breaks up the work and marinating in that dry rub adds to the flavor.
You’re probably pretty tired by now so fix yourself another couple of fingers of Woodford and light a stogie. Tomorrow is another day.
Step 7) Next Morning
Take two aspirin and have a good breakfast. There are some good hangover recipes on RecipeDirect.net. I love the smell of ribs in the morning…smells like Victory.
Step 8) Victory-minus 2 ½ hours till chow time.
Preheat the oven to 325 F. Place your ribs on a baking pan and put them in the oven for two hours. Depending on the time of day and your disposition, fix yourself another couple of fingers of Woodford, three rocks, no more, no less. Might as well fortify yourself for the task ahead. We’re about to mix it up.
Step 9) Whenever you’re darn good and ready…
Assemble your saucy troops in a sauce pan. Add the wet ingredients and warm over low heat and then mix in the dry stuff. There’s no rush, you have two hours. The sauce will begin to thicken. It will thicken more when it cools so don’t turn it into tar. If it gets too thick…duh…add more whiskey. Nice to know that Scotch is good for something other than keeping the Scots and Irish from conquering the world.
Fire up the grill. I use a natural gas grill on low heat, about 250 F. If your glass is empty, get another…three rocks, no more, no less, and light a stogie. It’s magic time.
Bring the ribs to the grill still wrapped. I guarantee the meat is simply falling off the bones right now. It will take two sets of tongs to handle them without demolishing them. If they break don’t panic. It’s yours. It’s the chef’s prerogative. You get the dry rubbed and the BBQ ribs. I usually just lay the foil wrap on the grill, open it and roll the ribs out onto the grill. There is plenty of juice in the foil but it usually doesn’t flame on. Just be careful. You are a qualified grill meister aren’t you? You could pour the stuff off but by this time you’ve smelled this pork fest for 2 hours and you don’t have time for that. Just roll ‘em out and slather ‘em good with your own special sauce. Don’t be shy. Lay it on ‘em baby. (Take that! You Yankee aggressors!) Cook them 10-15 minutes then flip them, slather them again (Right back at ya Johnny Reb!) and cook them another 10-15 minutes. If you want dry rubbed ribs just crisp them up for 10-15 minutes on each side without the sauce.
Step 12) Serve with whatever you like, beans, potatoes, salad, whatever. It’s all about the meat.
Boy, a nice glass of Woodford would be really good right now after all that work..three rocks, no more, no less.
Step 13) Ah... Lucky 13..
Ain’t we feelin’ full and mellow right now. Bask in the glory and admiration of your incredible achievement. Victory at last! It’s your excuse to head for the recliner with a drink, three rocks…got it (?) and a good Cuban, (er pardon me,) a fine Dominican stogie…..Life is Good!
I used to swear by Bourbon Whiskey in my BBQ sauce until one day when my wife was just beggin’ for some ribs. I was all set for the sauce and discovered some rat had been in my Jim Beam. I had a bottle of some crappy old 20 year old single malt Scotch that I kept around for “special” friends. Since I don’t have any friends I decided, “any port in a storm”. Eureka! I discovered that the same smokey flavor that makes high-dollar Scotch totally undrinkable, makes ribs taste fantastic. Use the best Scotch you can manage. The cheap stuff just doesn’t taste the same. I also learned that really, really good Scotch tastes pretty much just like cheap Bourbon.
Hey, if you add good whiskey to a hot sauce pan and it blows up in your face, don’t come running to me. (See legal disclaimer.) Show some smarts and mix the ingredients first, THEN turn the heat on LOW…geees.
REMEMBER: This sauce is for ribs. You’re not gonna eat it with a spoon or put it on a sandwich. That stuff is what you get at the grocer’s. If it tastes just a tad bitter, you’re on the right track. Your ribs will thank you and you will thank me. Have fun with it. It’s never the same twice. Sometimes I’ll add a couple of shakes of Tabasco. If you want a sauce that tastes exactly the same every time then go to the grocery and buy a bottle of that stuff they deliver in a tanker truck.