Barbecued Pork Ribs

Name: Barbecued Pork Ribs
Ingredients: 2 (2 -2 1/2 lb) St. Louis cut rib racks; vegetable oil, for grilling; 2 tablespoons brown sugar, lightly packed; 2 tablespoons coarse salt; 2 tablespoons fresh ground pepper; 2 teaspoons hot paprika; 2 teaspoons mustard powder; 1 teaspoon celery seed; 2 tablespoons vegetable oil; 1 small onion, finely chopped (1 cup); 3 garlic cloves, minced; 14 teaspoon red pepper flakes; 14 cup tomato paste; 14 cup Bourbon; 1 cup strained tomatoes; 12 cup cider vinegar; 14 cup Worcestershire sauce; 1 cup water; 14 cup light brown sugar, plus; 2 tablespoons light brown sugar; coarse salt; fresh ground pepper

22 ingredients

26 steps

Ingredients

2 (2 -2 1/2 lb) St. Louis cut rib racks
vegetable oil, for grilling
2 tablespoons brown sugar, lightly packed
2 tablespoons coarse salt
2 tablespoons fresh ground pepper
2 teaspoons hot paprika
2 teaspoons mustard powder
1 teaspoon celery seed
2 tablespoons vegetable oil
1 small onion, finely chopped (1 cup)
3 garlic cloves, minced
14 teaspoon red pepper flakes
14 cup tomato paste
14 cup Bourbon
1 cup strained tomatoes
12 cup cider vinegar
14 cup Worcestershire sauce
1 cup water
14 cup light brown sugar, plus
2 tablespoons light brown sugar
coarse salt
fresh ground pepper

Directions

1

PREPARE THE RIBS:.
2

Place 2 racks of ribs, meat side down, on a work surface.
3

With a knife, cut a small slit through the silvery membrane at one end of the rack.
4

Using a paper towel, grip the cut portion of the membrane and gently peel it from the rack, and discard.
5

Repeat with the remaining rack.
6

MAKE THE RUB:.
7

Combine the sugar, salt, pepper, paprika, mustard powder, and celery seed in a bowl, (If mixture is clumpy, pass through a sieve).
8

Rub mixture on both sides of each rack.
9

Place ribs on a rimmed baking sheet, cover and refrigerate for at least 2 hours (or overnight).
10

Let stand at room temperature for 30 minutes before cooking.
11

MAKE THE SAUCE:.
12

Heat oil in a medium saucepan over medium heat.
13

Add onion and garlic, and cook until onion is tender, 2-3 minutes.
14

Add red pepper flakes and tomato paste, and cook for 1 minute.
15

Stir in bourbon, scraping the pan.
16

Stir in the tomatoes, vinegar, Worcestershire sauce, water and sugar, and cook, continuing to stir, until sugar dissolves.
17

Simmer the sauce.
18

Bring the sauce to a boil.
19

Reduce heat, and simmer until reduced by 1/3 , about 30 minutes.
20

Season with salt and pepper.
21

Let cool slightly.
22

Puree in a blender until smooth.
23

(You should have about 2 cups).
24

Use immediately, or let cool completely, cover, and refrigerate for up to 2 weeks.
25

Cook ribs on medium-high grill, using sauce in last few minutes of cooking time.
26

Remainder of sauce can be served with the ribs.