BAKED BABY BACK PORK RIBS WITH SOUTHERN BARBECUE DRY RUB AND WET MOP

BAKED BABY BACK PORK RIBS WITH SOUTHERN BARBECUE DRY RUB AND WET MOP (for eight as an appetizer, four as a main course)

 Appetizers, pork, baked baby back ribs with southern barbecue glaze 1  Appetizers, pork, baked baby back ribs with southern barbecue glaze 2

 

3 racks baby back pork ribs (4 pounds)

Southern barbecue dry rub (recipe follows) 

Southern barbecue wet mop or sauce (recipe follows)


  1. Pat the rib racks dry with paper towels and rub them thoroughly with the dry rub. Cover and marinate 8 hours, or overnight.
  1. Prepare the barbecue mop.
  1. Preheat the oven to 350*. Arrange ribs, rounded sides up, on broiler rack.  Roast them for 20 minutes. Then baste with wet mop.  Continue roasting, basting with wet mop every 20 minutes (do not baste during last 10 minutes of cooking), until ribs are tender and glaze is well browned, about 1-¾ hours total.
  1. Let the racks of ribs stand for 5 minutes, loosely covered with foil, then cut into ribs and serve with remaining wet mop.

NOTE:  For larger, dinner-portion ribs, marinate in the dry rub as described above.  After the marinade is complete, place the ribs on a rack in a roasting pan and pour a 12 ounce can of beer into the bottom of the pan.  Cover with foil and bake in a preheated 350* oven for 1 hour.  Remove from oven and remove foil.

To finish the ribs in the oven, reduce the heat to 300* and continue baking, basting every 10 to 15 minutes with the mop, until tender, about 1 hour.  To finish on the grill, prepare a medium-hot grill fire.  Baste the ribs with the mop, then place them meaty side up on the grill, close the lid, and grill until tender, 30 to 45 minutes, basting every 10 to 15 minutes.       

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SOUTHERN BARBECUE DRY RUB (2 cups)

¼ cup packed brown sugar

½ cup sweet or hot paprika

¼ cup chili powder

2 tablespoons ground red pepper

1 teaspoon ground mace

¼ cup salt

¼ cup cracked black peppercorns


  1. Stir the ingredients together well in a small bowl.          
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SOUTHERN BARBECUE WET MOP (4 cups)

1-½ cups catsup

1 cup cider vinegar or red wine vinegar

¼ cup Worcestershire sauce

¼ cup soy sauce

1 cup packed light or dark brown sugar

2 tablespoons dry mustard

¼ cup chili powder, or to taste

1 tablespoon grated peeled fresh ginger or 1 teaspoon ground ginger

2 garlic cloves, minced

2 tablespoons vegetable oil

3 lemon slices


  1. Combine the ingredients in a medium saucepan and bring to a simmer over medium heat, stirring often. Simmer, stirring often, for 5 minutes.  Remove the lemon slices if desired.
  1. The sauce will keep, Covered and refrigerated, for up to 2 weeks.

 

adapted from Irma S. Rombauer, The Joy of Cooking

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