I want my baby back baby back ribs…
If you think about it, it’s genius really. My birthday was coming up. I love BBQ. I love ribs. I host a ‘GoodGravy BBQ Ribs Cook-Off‘ and people come to my house and cook me ribs. Like I said… genius.
The challenge went out; anyone who thought they could hold their own at the grill was welcome to compete but you better have some skills if you were going to play with the big kids. We take our BBQ very seriously.
5 competitors stepped up to the plate (including me) and 8 more volunteered to be official tasters (shocking). Let the games, and the smack talk, begin.
Turns out the date we picked was also the first night of Vancouver‘s Playoff Hockey. Perfect. I’m not claiming to be a hockey fan but there is just something about a dozen friends watching the game, drinking beer and eating mounds of grilled meat that just seems very Canadian. The fact that we were grilling in the pouring rain also attests to our Canuck-hood (I think I just made that word up).
We each brought our platters piled with saucy, succulent ribs and the feast began. The Canucks were winning and the pile of bones on ‘Carcass Mountain’ was steadily growing. It was hard to pick a clear winner. Each recipe had it’s own merits. John’s ribs were the perfect blend of sticky, sweet and spicy. Colin’s were lighter on the sauce but may have been the most tender. Cam’s short ribs were ridiculously rich and melted in your mouth. Maria’s ribs were also pretty darn tasty but really she cheated and brought a packaged brand, not that we wouldn’t eat them and enjoy it just excluded her from the competition.
And how were mine you ask? The voting was close but my ribs were declared the winner. Yeah yeah.. sounds like the contest was rigged but what can I say? I make a mean rib and as promised I am posting the winning recipe for you to try out too. You can be the judge.
Heather’s ‘Good Gravy, Those Are Some Fine Ribs!’ Recipe
Serves 4
(inspired from a Gourmet magazine recipe from May 2006)
FOR RIBS:
2 Tbsp packed dark brown sugar
1 1/2 tsp coarse sea salt
1 Tbsp paprika
2 1/2 tsp chipotle chile powder
2 tsp ground cumin
1 1/2 tsp crushed allspice (put whole allspice in a baggie and crush with a rolling pin)
1 tsp black pepper
2 (2 lb) racks baby back ribs
FOR SAUCE:
1 large onion, chopped (approx 1 1/2 cups)
9 cloves garlic, finely chopped
2 Tbsp finely chopped, peeled fresh ginger
2 Tbsp olive oil
1 1/2 cups ketchup
3/4 cup cider vinegar
9 Tbsp soy sauce
1/2 cup water
1/2 cup packed, dark brown sugar
1 1/2 tsp sea salt
1 tsp black pepper
RIBS
Line a 17″x12″x1″ heavy duty pan with tinfoil, then oil foil.
Rinse ribs and pat dry. Arrange in baking pan.
In a bowl, whisk together brown sugar, salt and spices. Rub ribs all over with spice mixture.
Making sure that meaty sides are up, cover and allow to marinate in the fridge for 2 1/2 hrs.
With the oven rack in the middle position, preheat oven to 350 degrees.
Remove ribs from fridge and bring to room temperature (approx 30 mins).
Cover pan tightly with foil and bake for 1 hour.
Make sauce while ribs are baking.
SAUCE
In a large heavy saucepan over moderate heat cook onion, garlic and ginger in oil until softened (approx 5 mins).
Add remaining ingredients and simmer, uncovered until sauce starts to thicken, approx 15 mins.
Puree sauce in 3 batches in the blender until smooth.
*be careful when blending hot liquids
Return sauce to pan and let simmer for 5-6 more minutes.
Set aside 1 cup of sauce for serving with the ribs.
BBQ
*I prefer the indirect heat approach to grilling
Preheat grill to 300 degrees
Turn off one side of the grill.
Lightly oil grill rack and place ribs on rack above shut-off burner, reserving the pan juices.
Grill, covering with lid.
Every 10 minutes baste with pan juices and sauce and turn ribs, making sure to keep them over the shut-off burner.
Continue basting and turning until tender and brown, 30-40 mins.
Remove ribs from heat and let rest for 5 minutes before cutting into individual ribs.
Serve with lots of napkins.
