Rubbed & Sauced Pork Back Ribs
Recipe created by Chef Dez (www.chefdez.com) “The flavours of both the rub and the sauce come together perfectly to create Ribs to die for!”
- 1/4 cup brown sugar
- 3 tablespoons sweet smoked paprika
- 1 tablespoon chilli powder
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon celery salt
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/2 teaspoon ground cumin
- 4 racks Johnston’s Pork Back Ribs
- 1.5 cups ketchup
- 1/2 cup Jack Daniels whiskey
- 3/4 cup brown sugar not golden sugar
- 4 garlic cloves minced very fine
- 1/4 cup apple cider vinegar
- 1 tablespoon worcestershire sauce
- 1 teaspoon liquid smoke
- 1 teaspoon salt
- In a small bowl, mix the 1/4 cup brown sugar, paprika, chilli powder, garlic powder, onion powder, celery salt, 1 teaspoon salt, pepper, and the cumin.
- Preheat your Big Green Egg for direct cooking or barbecue on medium high heat (500°F to 600°F).
- Preheat your oven to 300°F.
- Rub the spice mix (from step 1) liberally onto the racks of ribs. Sear them on the Big Green Egg or barbecue just until both sides of the ribs are mostly caramelized. Remove the ribs and place them side-by-side on a baking sheet large enough to accommodate all 4 racks.
- Pour 3/4 cup water directly onto this baking sheet (don’t pour on the ribs), and then cover and tightly seal this baking sheet completely with aluminum foil. It is important to make sure that no steam can escape from the pan – this will ensure a perfect braising environment to create tender meat.
- Bake at 300°F for 1.5 hours.
- Lower the oven temperature to 250°F and bake for another 1.5 hours.
- While the ribs are cooking, make the sauce. In a medium pot, combine the ketchup, Jack Daniels, 3/4 cup brown sugar, garlic, vinegar, Worcestershire, liquid smoke, and the 1 teaspoon salt. Heat over medium-high heat until boiling, stirring constantly. Lower the heat to low and simmer, uncovered, for 30 minutes, stirring occasionally. Set aside, off the heat, when done.
- ALL OF THE FOLLOWING STEPS MUST BE DONE CAREFULLY, AS THE RIBS ARE NOW SO TENDER THAT THEY WILL FALL OFF THE BONES.
- Pierce/tear a corner of the aluminum foil and carefully pour out (and discard) the water.
- Turn your oven to broil.
- Remove and discard the aluminum foil. Spoon the sauce (from step 8) liberally on the tops of the rib racks and gently spread to make sure they are well coated.
- Broil on the top rack of the oven until the sauce starts to caramelize.
- Gently remove the ribs off the tray and transfer onto plates (or a serving platter) by sliding a long utensil (tongs, for example) underneath each rack in order to not disturb the shape of the racks.