Baby Back Ribs
Baby back ribs cooked at 200°F for six hours turn tender enough to pull cleanly from the bone. This recipe gives you two routes to get there, a traditional smoker or a covered roasting pan in the oven, both using hickory and applewood. The sauce is built from tomato paste, molasses and cider vinegar, reduced by half until thick, then brushed on every hour and again before a final browning for a sticky crust.
Instructions
Mix ¼ cup of the brown sugar with the chili powder, garlic powder, cayenne, salt and cracked pepper. Rub this over the meat side of both slabs and refrigerate for at least 1 hour.
Put the remaining ingredients in a large saucepan and bring to a boil over high heat. Cook until the sauce has reduced by half, then set it aside.
For the oven method, scatter ¼ cup each of hickory and applewood in the bottom of a roasting pan. Set a rack in the pan, lay the ribs on it, and cover the pan tightly with aluminum foil.
Place the pan in the center of a 200°F oven and cook for 6 hours, brushing the ribs with sauce every hour. When the time is up, remove the foil, brush the meat side generously with sauce, and set the ribs under a preheated broiler until well browned.
For the smoker method, add enough hickory and applewood to the firebox to hold the temperature near 200°F. Put the ribs in and cook for 6 hours, brushing with sauce every hour.
Finish by brushing the meat side generously with sauce and placing the ribs meat side down on a hot grill until well browned.
Cut the slabs into single-rib portions and serve warm with the remaining sauce.
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