Thursday, February 3, 2011

Smokey Mountain Ribs

I rarely meet someone who doesn't love a messy rack of ribs. It's one of the few meals that make adults willing to get food all over their face like a child. My husband loves them!! It makes me so happy to see his barbecued smeared, smiling face when I make them. I prefer to cook my ribs slowly in the oven and then throw them on the grill at the end. They are so tender they fall off the bone this way. They can be done entirely in the oven if you don't have a grill. I make the sauce from scratch. It does take a little time but you can simmer it while the ribs are cooking. It is so worth it. You can always use your favorite store bought too. ( I like Sweet Baby Ray's)


2 (2 pound) slabs baby back pork ribs
  • coarsely ground black pepper
  • 1 tablespoon Smokey Mtn. spice, or other southern or Cajun seasoning blend
  • 2 1/4 tablespoons vegetable oil
  • 1/2 cup minced onion
  • 1 1/2 cups water
  • 1/2 cup tomato paste
  • 1/2 cup white vinegar
  • 1/2 cup brown sugar
  • 2 1/2 tablespoons honey
  • 2 tablespoons Worcestershire sauce
  • 2 teaspoons salt
  • 1/4 teaspoon coarsely ground black pepper
  • 1 1/4 teaspoons liquid smoke flavoring
  • 2 teaspoons garlic powder
  • 1/4 teaspoon paprika
  • 1/2 teaspoon onion powder
  • 1 tablespoon dark molasses or dark Karo syrup
  • 1/2 tablespoon Smokey Mtn. spice, or other southern or Cajun seasoning

Preheat oven to 300 degree F (150 degrees C).

Cut each full rack of ribs in half, so that you have 4 half racks. Sprinkle salt and pepper (more pepper than salt), and 1 tablespoon Smokey Mtn. spice over meat. Wrap each half rack in aluminum foil. Bake for 2 1/2 hours.

 Meanwhile, heat oil in a medium saucepan over medium heat. Cook and stir the onions in oil for 5 minutes. Stir in water, tomato paste, vinegar, brown sugar, honey, and Worcestershire sauce. Season with 2 teaspoons salt, 1/4 teaspoon black pepper, liquid smoke, garlic powder, paprika, onion powder, dark molasses, and 1/2 tablespoon ground Smokey Mtn. spice. Bring mixture to a boil, then reduce heat. Simmer for 1 1/4 hours, uncovered, or until sauce thickens. Remove from heat, and set sauce aside.

Preheat an outdoor grill for high heat. Remove the ribs from the oven, and let stand 10 minutes. Remove the racks from the foil, and place on the grill. Grill the ribs for 3 to 4 minutes on each side. Brush sauce on the ribs while they're grilling, just before you serve them (adding it too early will burn it).


Finger lickin' good!

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