Carolina Baby Back Ribs

When I was about 14 years old, my mom and I almost burned our house down! I had been watching the Food Network for a few days and I convinced my mom that we should make our ribs on the grill one Sunday afternoon. Now, I had never used a charcoal grill before and my mom had always parboiled her ribs and finished them off in the oven. It was a steep learning curve for sure.

I’ve since have gotten much better with the grill and do not worry, this recipe will not need the fire department on speed dial. Either way you choose to tackle these baby backs, it’s going to be a good one!

Now let’s talk sauce..

Different regions are known for, will fight you over, their version of BBQ sauce. The white sauce hails from Alabama. The classic BBQ originates from Kansas City. The Carolina’s have two - a thin vinegar based sauce (usually used on pulled pork) as well as a mustard based sauce (NO KETCHUP)!

This sauce is a marriage of all the best parts of each! It’s not traditional to any region and “that’s my business” word to Tabitha. ENJOY!

This post is not sponsored but you will notice the dry rub seasonings has links to Big L’s Blends check them out!

IMG_3729.jpeg

Ingredients:

1-2 slabs of baby back ribs (silver skin removed)

Dry Rub seasoning (recipe to follow)

Step 1:

Have your butcher or local grocer trim a nice slab or two of baby backs. It is super important to flip them flesh side down and remove the thin skin on the back. This thin skin stops seasonings and smoke from penetrating the meat properly and generally just does not taste good.

Step 2:

Season meat side and bone side liberally with dry rub,

Dry Rub:

1 tsp thyme

2 TBSP salt & vinegar wing dust

1 TBSP lemon pepper

1 TBSP honey mustard

1 TBSP spicy BBQ

1 TBSP hot honey mustard

Step 3:

If you are using a grill, place meat on indirect heat, flesh side down for 1 hour (this will give ribs color, smoke flavor will penetrate the meat up until 140 degrees) - grill should read 350 in temp

If you are using a oven, place meat flesh side down on a wired rack in a 425 degree oven for 1 hour

Step 4:

Remove ribs from grill or oven and cover in aluminum. Ribs will cook covered for another additional hour.

If using an oven, reduce heat to 350 degrees

Step 5:

While ribs are cooking for the additional hour, start your sauce. On medium low heat let it simmer until reduced by half and thick. Taste and adjust accordingly.

Carolina BBQ sauce

1 cup spicy brown mustard (you can use yellow mustard if you like, I prefer the taste of spicy brown)

2 cups peach nectar (pineapple juice would work also)

1/2 cup apple cider vinegar

1/4 cup pomegranate molasses

1/4 cup wild honey

1/4 cup your favorite hot sauce

1/4 cup worcestershire sauce

2 TBSP leftover dry rub

2 TBSP dark brown sugar

1/4 tsp chipotle powder (chili powder will work)

2 dashes of liquid smoke

Step 6:

Once your sauce is thickened and your second hour is up, it is time to uncover the ribs again and baste them!

If you are using an oven 375-400 is a good temp. Baste every 15mins for the next hour. Ribs should be tender, perfectly covered in sauce.

Good ribs should have a bit of give, not necessarily falling off the bone!



IMG_3733.jpeg





Previous
Previous

Browned butter Chocolate chip & Chocolate chunk cookies

Next
Next

Fruity Tutti French Toast