Texas-Style Baby Back Ribs
The following recipe is re-printed from Ribs by Christopher B. O'Hara
with photographs by William Nash, published by The Lyons Press, 2000. The book
is a connoisseur's guide to barbecuing and grilling and will teach you
everything you need to know about great ribs.
3 large racks, baby back ribs, excess fat trimmed and membrane removed
1 bag medium-size mesquite chips (for outdoor grills)
Marinade & Dipping Sauce
4 tablespoons olive oil
1 C unsalted butter
2 medium-sized white onions, finely chopped
6 medium-sized shallots, finely chopped
10 large cloves garlic, pressed
3 C pur�ed tomatoes
1 can (12 oz.) tomato paste
1 can (12 oz.) beer
12 oz. water
6 tablespoons vinegar
4 tablespoons Worcestershire sauce
juice of 1 lemon
6 tablespoons brown sugar
2 tablespoons chili powder
2 tablespoons dried mustard powder
2 teaspoons cumin
1 teaspoon cayenne pepper (more if desired)
salt and pepper to taste
Mop:
1 can (12 oz.) beer
1 C reserved marinade
Heat a large saute pan on a medium-high flame and add the olive oil. After the
oil is heated sufficiently, add the butter. Saut� the onions, garlic and shallot
until transparent. Add the rest of the liquid ingredients (pur�ed tomatoes,
tomato paste, 1 can beer, water, vinegar, Worcestershire sauce and lemon juice),
and heat until simmering. Once simmering, add the dry spices, stirring in
gradually. Let this mixture simmer for at least 30 minutes. When finished (taste
it - you may want to sweeten it with more sugar or spice it up using more
cayenne pepper), reserve 1 cup of the sauce for your mop, and at least 1 cup for
dipping sauce.
Place the ribs in a shallow baking pan and cover with remaining sauce. Try to
fully submerge the ribs and place sheets of plastic wrap or wax paper directly
atop the meat, so as to eliminate air. If the ribs are not totally covered,
rotate them periodically. Marinate for a minimum of 12 hours.
For the mop, mix 1 cup reserved marinade with 1 can beer in a bowl. Cook ribs by
using the indirect method or a smoker (follow links for directions).
The author recommends smoking these ribs with water soaked, medium sized
mesquite chips. That smoky mesquite flavor is the signature of Texas-style
barbecue.
Yields 6 Servings Ribs and About 8 Cups Sauce
AUTHOR: Lori A
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