Pork baby back ribs w/smoked bbq sauce

Yield: 4 Servings

Measure Ingredient
4 pounds Pork baby back ribs
\N \N Cider vinegar
\N \N Garlic salt
\N \N Canned black pepper
3 \N (or more) canned Chipotles with a dollop of adobo; minced
¼ medium Onion; minced
3 \N Cloves garlic; minced
½ cup Ketchup
½ tablespoon Brown mustard
3 dashes Wocestershire
½ \N Lemon; juice of
1 teaspoon Cumin
12 ounces Beer that has low hop bitterness (i.e. German Bock; Bass Ale, Newcastle)--add 3 oz to sauce and drink the rest
2 tablespoons Cider vinegar
\N \N White pepper to taste

SMOKED BBQ SAUCE

pork baby back ribs- 1 lb per person, marinate in cider vinegar 10-30 minutes; liberally sprinkle with garlic salt; liberally sprinkle with canned black pepper; cook on grill- 2½ hrs med heat on a water smoker with mesquite chunks; serve sauce on the side if necessary That's it? That's it!! These are the world's best ribs. Don't change a thing. Don't add anything. I have methodically tried every way to prepare ribs and nothing else comes close. Don't try fresh garlic or grinding your own pepper. Don't try fatty country style ribs. This weekend I tried to substitute a small rack of spare ribs. My wife (and biggest BBQ fan) almost started crying. "What did you do to the ribs? You just can't leave anything alone, can you Mr. Tool Time?" Although I make a good chipotle BBQ sauce (I had to mention chiles in here somewhere), I don't use it on the ribs. The vinegar sweetens the meat. The mesquite smoke is spicy. Using a water smoker keeps them juicy.

Several people requested the sauce recipe that goes with the baby back ribs. This goes on the side after you serve the ribs. That way you can let it mix with the borracho beans and corn bread.

Smoked BBQ Sauce: Simmer ½ hour to thicken.

Kit "Keep It Simple" Anderson <kit@...> Visit the Maine Brew Page->

CHILE-HEADS ARCHIVES

From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .

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