Best Baby Back Ribs…Ever!

JULIE ROYLE

DRY RUB

1/2 cup dark brown sugar

1/2 cup paprika

1/3 cup garlic powder

1/4 cup kosher salt

2 tablespoons chili powder

1 tablespoon cayenne pepper (optional)

1 tablespoon black pepper

2 teaspoons dried oregano

2 teaspoons cumin

2 slabs baby back ribs

2 cups apple juice

1 to 2 tablespoons liquid smoke

1 1/2 cups BBQ sauce (and extra for serving)

Preheat oven to 250°. Combine dry rub and mix well. Pour liquid smoke over ribs. Apply rub onto the front and back sides of ribs. Gently pat to ensure that rub will adhere. Place ribs meat-side up on a sheet pan and bake for 2 hours. Remove ribs from oven. Place each rib meat-side down on its own doubled aluminum foil square. Foil should be large enough to completely wrap rib. Pour 1 cup of apple juice over each rib. Wrap and seal each rib tight. Return to the oven for 1 hour.

Remove wrapped ribs form oven. Remove from foil and apply a medium coat of the rub to the meat-side of the ribs. Place uncovered in the oven meat-side up for 30 minutes. Remove ribs from oven and increase oven temperature to 350°. Brush BBQ sauce on meat side of ribs. Place ribs in oven for 10 minutes, or until sauce caramelizes. (Or, instead of returning meat to oven, barbeque on grill for 10 minutes, meat side-up.) Serve with additional BBQ sauce.

YOU CAN SUBSTITUTE STEP 2 (PLACING THE MEAT IN ALUMINUM FOIL) BY KEEPING THE MEET IN THE PAN. POUR THE CIDER DIRECTLY OVER THE MEAT AND THEN COVER ENTIRE PAN TIGHTLY WITH FOIL. CONTINUE RECIPE AS FOLLOWS.

Barbeque Sauce

1 1/2 cups chopped yellow onion (1 large onion)

1 tablespoon minced garlic (3 cloves)

1/2 cup vegetable oil

2 (6-ounce) cans tomato paste

1 cup cider vinegar

1 cup honey

1/2 cup Worcestershire sauce

1/2 cup mustard

1/2 cup soy sauce

1 cup Hoisin sauce

2 tablespoons chili powder

1 tablespoon ground cumin

1/2 tablespoon crushed red pepper flakes (optional)

1/2 cup brown sugar

1 teaspoon smoke flavor

In a large saucepan on low heat, sauté the onions and garlic with the vegetable oil for 10 to 15 minutes, until the onions are translucent but not browned. Add the tomato paste, vinegar, honey, Worcestershire sauce, mustard, soy sauce, Hoisin sauce, chili powder, cumin and red pepper flakes. Simmer uncovered on low heat for 30 minutes. Use as is or blend until smooth. Use immediately or store in the refrigerator.