BBQ Baby Pork Back Ribs

BBQ baby back ribs with sauce
BBQ baby back ribs on the grill cooking
BBQ back ribs with home made rub
Tomato and Red Onion Salad
Egg Fried Rice with Green Onion

Barbeque Baby Pork Rib

4 slaps baby pork rib

Sprinkle barbeque rub all over pork rib, and let it sit for half an hour.  Turn up barbeque set to high for 15 minutes (based on a three burner head BBQ set) and turn it down to low. (with only one burner on)   Place rib on grill away from the active burner and pull down the cover and let it cook for three hours.(indirect heat can tenderize you ribs.)  After three hours, use a brush to brush barbeque sauce on rib and cover it again for 15-20 minutes. Turn rib over and brush sauce on other side.  Serve with more sauce on the side when rib is ready.  Dinner is READY!!

Barbeque Rub: (same as chicken rub)

Kosher salt                                                1/4 cup

Brown sugar                                              1/8 cup

Garlic powder                                            2 Table spoon

Celery powder                                           2 Table spoon

Herbes de provence                                  1 tea spoon

Thyme                                                             1/2 tea spoon

Paprika                                                            1/2 tea spoon

Freshly grounded Black pepper           1/2 tea spoon

Cumin powder                                               1/2 tea spoon

Mix the above items in a small dry bowl and store it in an air tight jar for future use.

Barbeque Sauce:

Apple Cider                                                ¼ cup

Ketchup                                                       1 cup

Dark brown sugar                                    ½ cup

Maple syrup                                                ¼ cup

Red wine vinegar                                      ¼ cup

Fresh lemon juice                                     1 tablespoon

Worcestershire sauce                              2 teaspoons

HP sauce                                                        ¼ cup

Garlic, minced                                             3 cloves

Shallot, minced                                           1 clove

Fresh ginger, minced                                 ½ teaspoon

Dijon mustard                                             1 tablespoon

Salt and pepper to taste

Hot peper flake                                           1 teaspoon (if you like the heat)

In a medium size cooking pot, use small amount of olive oil to sauté the garlic, shallot and ginger for two minutes.  Pour the rest of the ingredients to the pot, mix well and let it cook under medium heat for 15 minutes.  Let is cool off and store in freezer for future use.


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