Frank's Recipes! Baby Back Ribs

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Baby Back Ribs

Begin preparing the ribs a day before serving so that can absorb the great flavors that the spice rub with add to the meat.

For sauce
2 tablespoon extra virgin Olive Oil
2 bunches spring onions, chopped
2 cups chopped red onions
8 large garlic cloves, chopped
2 cups (packed) dark brown sugar
1 cup ketchup
1 cup tomato paste (about 9 ounces)
1 cup Grey Poupon mustard
1 cup spring water
1/4 cup Worcestershire sauce
1/4 cup lite soy sauce
1/2 cup white vinegar
1/2 cup apple juice
3 cut jalipena chili's
2 tablespoons Texas Pete Hot Sauce
1 tablespoon ground cumin
2 cups sour mash bourbon

For spice rub and ribs
2 tablespoons ground cumin
1 tablespoon chili powder
1 tablespoon dry mustard
1 teaspoon grounded cloves
2 teaspoons grounded pickling spices
3 tablespoons dark brown sugar
1 tablespoon coarse salt
1 1/2 teaspoons cayenne pepper
1 1/2 teaspoons ground cardamom
1 1/2 teaspoons ground cinnamon
6 pounds baby back pork ribs (about 3 whole racks)

Make sauce
Heat oil in heavy large pot over medium-low heat. Add green onions, red onions and garlic and sauté until tender, about 15 minutes. Mix in all remaining ingredients, adding bourbon last. Simmer sauce until thick and reduced to 7 cups, stirring occasionally, about 1 hour. Season to taste with salt and pepper. (Sauce can be prepared 2 weeks ahead. Cover and refrigerate.)

Make spice rub and ribs
Mix first 10 ingredients in medium bowl. Rub spice mixture over both sides of rib racks. Arrange ribs on large baking sheet. Cover and refrigerate overnight.

Prepare barbecue (medium heat).
Cut rib racks into 4- to 6-rib sections. Arrange ribs on barbecue. Grill until meat is tender, occasionally turning ribs with tongs, about 40 minutes. Using tongs, transfer ribs to work surface.

Cut rib sections between bones into individual ribs. Arrange on clean baking sheet. Transfer 3 cups sauce to small bowl; place remaining sauce in small saucepan and reserve. Brush ribs with sauce from bowl.

Return ribs to barbecue. Place pan of reserved sauce at edge of barbecue to rewarm. Grill ribs until brown and crisp on edges, brushing with more sauce from bowl and turning occasionally, about 10 minutes. Serve ribs with warm sauce.

Corn on the cob, Side of western fries, and Ice tea. Coconut white cake for dessert.