Bbq Baby Back Ribs Recipe

Prepare ribs

Remove membrane from the bone side of each baby back rack: slide a knife under the membrane at one end, loosen, then grab with paper towel and pull off. Trim any excess fat or loose bits.

Apply rub

Pat ribs dry with paper towels. Brush both sides lightly with olive oil. In a bowl, combine kosher salt, coarse black pepper, paprika, brown sugar, garlic powder, onion powder, ground cumin, chili powder and mustard powder. Rub a generous even layer of the dry rub over both sides of each rack, pressing it into the meat. Let rest uncovered in the refrigerator for 30–60 minutes (or up to overnight) to let the rub set.

Preheat smoker

Preheat smoker to 225°F (107°C). If using a charcoal grill, set up for indirect heat and keep temperature steady around 225–250°F (107–121°C). Drain soaked apple wood chips and add to the smoker or to a foil packet for the grill.

Smoke the ribs

Place the two racks bone-side down on the smoker/grill away from direct heat. Smoke at 225°F for 2 hours, maintaining even smoke and temperature. Mix apple cider vinegar and water for a simple mop; every 45 minutes lightly baste the ribs with the mop using a mop brush or spray bottle. After 2 hours, wrap each rack tightly in foil with 1 tablespoon melted butter and a splash (about 1–2 tbsp) of the vinegar-water mop inside the foil to keep them moist.

Continue cooking

Return wrapped ribs to the smoker and continue cooking for another 1 to 1.25 hours at 225°F, until the meat is tender and a probe inserted between bones meets little resistance (roughly 3–3.5 hours total).

Finish unwrapped

Carefully unwrap ribs and place back on the smoker or hot side of the grill for 10–15 minutes to firm the exterior and let excess moisture evaporate before saucing.

Make sauce

Combine ketchup, brown sugar, apple cider vinegar, molasses, Worcestershire sauce, smoked paprika, chipotle (or chipotle powder), minced garlic, salt, black pepper and honey in a small saucepan. Bring to a gentle simmer over medium-low heat, stirring, and simmer 6–8 minutes until slightly thickened and glossy. Taste and adjust sweetness, acidity or heat. Keep warm for glazing.

Glaze ribs

Brush a generous coat of the warm BBQ sauce onto both sides of each unwrapped rack. Place ribs over heat for 5–7 minutes, flip and glaze again, repeating until sauce is tacky and slightly caramelized (2–3 coats). Avoid high flames that will burn the sugars; use medium heat or indirect heat with a quick sear.

Make dressing

In a bowl whisk together mayonnaise, sour cream, apple cider vinegar, lemon juice, sugar, celery seed, salt and black pepper until smooth. Fold in 3/4 of the crumbled bleu cheese, reserving the rest for garnish.

Toss slaw

Combine shredded green cabbage, red cabbage and grated carrot in a large bowl. Pour the dressing over the veggies and toss until evenly coated. Chill for at least 20 minutes to let flavors meld. Taste before serving and adjust seasoning if needed. Just before plating, sprinkle reserved bleu cheese on top.

Prepare potatoes

Cut peeled russet potatoes into even fries. Soak cut fries in cold water for at least 30 minutes (or up to 2 hours) to remove excess starch, then drain and pat completely dry with towels.

Fry

Heat vegetable oil in a deep fryer or heavy pot to 325°F (163°C). Fry potatoes in batches for 3–4 minutes until soft but not browned. Remove and drain on a rack. Increase oil to 375°F (190°C) and fry the blanched fries again in batches for 2–3 minutes until golden and crisp. Drain on paper or a rack and immediately season with salt.

Slice each rack between bones into individual portions or serve whole halves. Plate a double rack portion of ribs with a generous spoonful of extra BBQ sauce on the side, a scoop of bleu cheese coleslaw and a serving of fries. Garnish ribs and fries with chopped parsley. Serve hot.