From About.com, Derrick Riches. Good for a large party as it serves 16-20!
10 racks baby back ribs
For rub:
1 cup paprika
1/3 cup celery salt
1/3 cup dark brown sugar
2 tablespoons garlic powder
2 teaspoons mustard powder
2 teaspoons dried thyme
2 teaspoons white pepper
2 teaspoons cayenne pepper
For barbecue sauce:
3 cups ketchup
1/2 cup orange juice
1/3 cup white vinegar
1/3 cup Worcestershire sauce
1/3 cup molasses
1/3 cup brown sugar
2 tablespoons prepared yellow mustard
4 garlic cloves, minced
1 tablespoon hot sauce
1 tablespoons soy sauce
1 teaspoon cooking oil
1/2 teaspoon red pepper flakes
Preparation:
In large saucepan, sauté garlic. Add remaining ingredients and allow to come to a boil. Turn down heat and let simmer for 15 minutes, stirring often. Remove from heat and allow to cool. While sauce is simmering, combine rub ingredients in a medium mixing bowl. Set aside. Trim and clean ribs. Rub ribs with spices and let sit for 30 minutes. Preheat grill. Cook over indirect medium heat for about an hour Turn once and cook for additional 30 minutes. Watch carefully to avoid burning. You might need to grill large quantity of ribs in shifts. When the ribs have finished cooking a knife will pass easily into the meat between the ribs and you can see no or very little pink. Prep time: 20 minutes
Cook time: 1 1/2 hours
Servings: 18-20
Wine Pairing: serve with the 2005 Manzanita Creek "Stealth" Zinfandel.
10 racks baby back ribsFor rub:
1 cup paprika
1/3 cup celery salt
1/3 cup dark brown sugar
2 tablespoons garlic powder
2 teaspoons mustard powder
2 teaspoons dried thyme
2 teaspoons white pepper
2 teaspoons cayenne pepper
For barbecue sauce:
3 cups ketchup
1/2 cup orange juice
1/3 cup white vinegar
1/3 cup Worcestershire sauce
1/3 cup molasses
1/3 cup brown sugar
2 tablespoons prepared yellow mustard
4 garlic cloves, minced
1 tablespoon hot sauce
1 tablespoons soy sauce
1 teaspoon cooking oil
1/2 teaspoon red pepper flakes
Preparation:
In large saucepan, sauté garlic. Add remaining ingredients and allow to come to a boil. Turn down heat and let simmer for 15 minutes, stirring often. Remove from heat and allow to cool. While sauce is simmering, combine rub ingredients in a medium mixing bowl. Set aside. Trim and clean ribs. Rub ribs with spices and let sit for 30 minutes. Preheat grill. Cook over indirect medium heat for about an hour Turn once and cook for additional 30 minutes. Watch carefully to avoid burning. You might need to grill large quantity of ribs in shifts. When the ribs have finished cooking a knife will pass easily into the meat between the ribs and you can see no or very little pink. Prep time: 20 minutes
Cook time: 1 1/2 hours
Servings: 18-20
Wine Pairing: serve with the 2005 Manzanita Creek "Stealth" Zinfandel.
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- Carol Shelton "Wild Thing" '05 Old Vine Zinfandel (Mendocino, CA):
4 Gold Medals; 92 Points Connoisseurs Guide. Intensely jammy with a long, lush finish. ($28 retail) - Manzanita Creek "Stealth" '05 Zinfandel (Alexander Valley, Sonoma CA):
91 Points: Connoisseurs Guide; Double Gold Winner: Pro Wine Buyers Competition. A rich explosion of ripe fruit flavors ($55 retail) - Carol Shelton "Rocky Reserve" '05 Old Vine Zinfandel (Dry Creek Valley, Sonoma, CA):
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Multiple Gold Medals and Best of Class Awards. A rich, delicious wine that seemingly jumps out of the glass with flavors. ($44 retail)
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