BARBECUED PORK RIB RECIPES: Hickory-Smoked Baby Back Ribs . . . Cajun-Rubbed Barbecued Ribs
By: Herald Staff and Wire Reports,
Hickory-Smoked Baby Back Ribs
1 tablespoon kosher salt
1 tablespoon celery salt
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon dried oregano
1 tablespoon New Mexico chili powder
1 tablespoon cumin
2 tablespoons garlic powder
2 tablespoons sweet paprika
¼ cup brown sugar
1 rack (2 to 2½ pounds) baby back ribs
Small hardwood hickory chips
¼ cup distilled vinegar
¼ cup water
¼ cup Dijon mustard
In medium bowl, whisk together kosher salt, celery salt, black pepper, onion powder, dried oregano, chili powder, cumin, garlic powder, sweet paprika, brown sugar. This makes about 1 cup dry rub, more than you’ll need for the ribs. Place rub in airtight container. Store in cool place away from direct sunlight; it will keep for about 2 months.
Peel silverskin from rib rack (membrane on underside of rack). Rinse rack under cold water, and pat dry with paper towels.
Drizzle small handful of rub evenly over each side of rack to give it a good coating; surface of ribs should be tacky, and rub should adhere easily. Pat on rub to make sure ribs are entirely covered, and gently shake to remove any excess. Place ribs on rack on top of rimmed baking sheet. Refrigerate overnight.
The next day, prepare smoker: Spread about 3 tablespoons wood chips in center of base of smoker, directly over burner. Place drip pan (if using) over chips and rack on top of drip pan. Place ribs in center of rack. Cover with lid, leaving smoker open only a couple of inches. (Halve rack if whole rack won’t fit, and smoke half at a time.)
Heat smoker over medium heat just until you see smoke escaping through opening. Close smoker entirely and gently smoke for 1 hour. Depending on your stove, you may want to reduce heat to medium-low so the ribs do not cook too quickly, or they will be tough.
Shortly before ribs are done smoking, heat oven to 250 degrees. In cup, combine vinegar, water, Dijon mustard with 2 tablespoons of rub. Whisk together to form mop.
Place smoked ribs in baking dish. Drizzle with mop (pour over half mop if smoking in 2 batches). Cover ribs tightly with foil. Bake until meat is tender (you will know they’re done when you bend rack and meat easily pulls away from bone), about 1 hour more. For a crackly surface, uncover baking dish and place ribs under broiler just until surface crisps.
If smoking rack in two batches: While first half-rack bakes in oven, smoke second rack in same manner as first, using new wood chips (first batch of wood chips should be reduced mostly to ash and can be washed down sink; if too big, cool them completely before throwing away). Bake second rack after smoking.
Serve ribs warm.
Note: This recipe calls for a commercial stove-top smoker; a heavy-duty roasting pan with a rack and lid can be substituted.
Yield: Serves 4.
Approximate nutritional analysis per serving: 468 calories, 28 grams protein, 11 grams carbohydrates, 1 gram fiber, 34 grams fat (13 grams saturated), 134 milligrams cholesterol, 1,015 milligrams sodium.
Cajun-Rubbed Barbecued Ribs
3 tablespoons paprika
2 teaspoons dry mustard
2 teaspoons onion powder
2 teaspoons garlic powder
2 teaspoons cayenne
1 teaspoon dried thyme, crumbled
1 teaspoon dried oregano, crumbled
1 teaspoon dried coriander
1 teaspoon salt
1 teaspoon freshly ground pepper
4 to 8 pounds spareribs, cut into smaller racks
Heat oven to 325 degrees. In gallon-size plastic food bag, combine spices and shake until blended. Drop ribs into bag and shake until well-coated. Remove ribs to cutting board and rub mixture thoroughly over them, pressing it with your fingers. Arrange ribs in large, shallow roasting pan and roast, uncovered, until very tender, about 2 hours, basting occasionally with fat from the pan. Cut into serving portions.
Note: Ribs can be cooked on grill for final 30 minutes for crusty finish, but be careful that they don’t dry out.
Yield: Serves 6.
Approximate nutritional analysis per serving: 613 calories, 51.2 grams fat (16.4 grams saturated), 173 milligrams cholesterol, 34.2 grams protein, 2.8 grams carbohydrates, 1.8 grams fiber, 564.4 milligrams sodium.