We had such a wonderful weekend! My mom and dad were in town from Kansas City. I was born and raised there and grew up eating great Kansas City Barbecue food.
So for our meal on Saturday evening I made smoked baby back ribs with pomegranate barbecue sauce, smoked barbecue beans, and coleslaw. Heidi made the most amazing cheesecake ever, which she will be posting the recipe very soon. I can’t wait for her to share it with you!
For the ribs I used baby back. I enjoy spare ribs, but to me baby backs are a little better. We went to a rib cook-off a couple of weeks ago. We sampled ribs from six different cooks and then voted on the tasters choice award. It was interesting tasting the flavors from each cook. The thing that stood out to me was how far the flavors penetrated the meat. One sample I tried the flavor was just on the very outside of the rib, no flavor inside the meat whatsoever.
So how do you get your ribs to have that great flavor all the way through? Well I have found that there are three key steps to take. The first is a dry rub that must be applied the day before you cook your ribs. I make my own and you can find the recipe below. You can use a store bought rib rub or any spice combination you like, but be careful the store bought rib rubs are a little to salty for me.
The second step is the cooking process. I smoked mine for five hours in a smoker. I know not every one has a smoker so I will try to give you a couple of options. If you do have a smoker try to find some apple wood to smoke with. I try to get my temperature on my smoker to hover around 225°. If you have a charcoal grill I would suggest this method. Wrap your seasoned ribs in plastic wrap. Make sure they are sealed tight. Then wrap them in heavy duty aluminium foil. Place in a 275° oven for two and a half hours. Unwrap and Finish on a charcoal grill for 45 minutes. Do not place directly over your coals. Put the coals on one side of the grill and the ribs on the other for indirect heating. If you don’t have a grill or smoker used the method described above with the foil and plastic wrap. Then unwrap and finish in a 300° oven for 30 minutes.
The third step is the barbecue sauce. I usually make my own barbecue sauce, but your favorite store bought sauce will work. Apply your sauce 30 minutes before the ribs are finished cooking. If you sauce the ribs to soon the sauce could burn or if you sauce them after you take them off the sauce will not penetrate the meat.
I hope all this makes sense. Please leave any questions you might have in the comment section below.
- For the Rib Rub
- 2 tablespoons smoked paprika
- 2 tablespoons salt
- 1 tablespoon freshly ground black pepper
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 2 tablespoon sugar
- ½ tablespoon ground cayenne pepper
- For the Pomegranate Barbecue Sauce
- 1 garlic clove
- ¾ cup pomegranate juice
- 1 cup real tomato ketchup
- 2 tablespoons dijon mustard
- 3 tablespoons apple cider vinegar
- 1 tablespoon worcestershire sauce
- 1 tablespoon of the rib rub from above
- For the ribs
- 1-3 slabs of baby back ribs
- Season generously with the rib rub mixture 12-24 hours before smoking.
- For the rib rub combine all ingredients in an air tight container and mix well.
- For the barbecue sauce saute the garlic clove with a dash of olive oil in a pot on medium-high heat for 1 minute. Then add the pomegranate juice and simmer for 4 minutes. Add the remaining ingredients and stir until all ingredients are incorporated. Cook on low heat for 5 minutes and reserve for later.
- For cooking the ribs. See above post if you do not have a smoker.
- Heat your smoker to 225°-250° place seasoned ribs on your smoker and turn and flip every ½ hour for 5 hours. Generously brush on sauce on both sides after 4½ hours.
Tags: Barbecue, dinner, food, Grill, recipe