6 tbsp brown sugar
1 tsp kosher salt
1/2 tsp each: red pepper flakes, parika, Old Bay, cinnamon, black pepper, onion powder, garlic powder, cocoa powder
Mix well. It's best if you let it air over night to let the flavor meld.
The ribs: this works best with pork baby back ribs but I'm getting better with spare ribs. Spare ribs are a little harder to prep. You want to trim most of the fat and what I call the "film" from the ribs. Leave a little for flavor and cooking with. Put the ribs is a large foil pouch still open and cover with the rub. I find this recipe will coat 2 slabs fairly thick. Cover and seal the foil pack and refrigerate over night or at least 8 hours.
The next day preheat oven to no more than 200 F. Cook ribs in foil pack for 4 hours. Remove from oven and open small part of one corner of foil and drain juices. Separate fat and reserve liquid for bbq sauce.
In a sauce pan combine
Liquid from ribs
1 cup Coke
1/2 cup ketchup
3 tbsp dijon mustard
2 tbsp honey
3 dash Worcestershire
A few dashes each of garlic, salt,
Cook over medium high heat until reduced.
Remove sauce from heat and ribs from oven. Ribs should be ready to fall off the bone. Remove top piece of foil and brush or spoon on sauce. Place ribs under broiler at high and carmelize the sauce 3-4 minutes. Watch ribs to prevent burning. Let ribs cool slightly. Cut into 2 ribs sections and toss with remaining sauce. Enjoy!!
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