Chicago-Style Barbecued Ribs

I OVER COOKED THE RIBS!!!!!!!!! 

I am showing the recipe I used below, but after talking about it, Tony and I agreed that we would do this all over again, except skip the step on the grill with the hickory chips.   It was really difficult to control the temperature on the grill, and as such, I believe we overcooked them on the grill before they even made it in the oven.  But we lovedboth the rub and the bbq sauce!

they look pretty after a bbq bath!

Courtesy of Cook’sCountry!

The dry spices are used to flavor both the rub and the barbecue sauce.  When removing the ribs from the oven, be careful to not to spill the hot water in the bottom of the baking sheet!

Ribs

• 1 tablespoon dry mustard
• 1 tablespoon paprika
• 1 tablespoon dark brown sugar
• 1.5 teaspoons garlic powder
• 1.5 teaspoons onion powder (left out because we hate onions!)
• 1.5 teaspoons celery salt
• 1 teaspoon cayenne pepper
• 1/2 teaspoon allspice
• 2 racks baby back ribs
• 1 cup hickory wood chips (soaked for 15 minutes)

Sauce

• 1.25 cups ketchup
• 1/4 cup molasses
• 1/4 cup cider vinegar
• 1/4 cup water
• 1/8 teaspoon liquid smoke
• remainder of dry rub

1. For the ribs:  Combine mustard, paprika, sugar, garlic and onion powders, celery salt, cayenne and allspice.  Reserve 2 tablespoons for sauce.  Pat ribs dry with paper towels and rub in the dry rub on both sides.  At this point, the ribs can be wrapped in plastic wrap for up to 24 hours in the fridge).
2. For gas grill, place wood chips and 2 cups water in separate aluminum pans directly over the primary burner of the grill.  Turn all burners to high heat, covered, until chips are smoking heavily – about 15 minutes.  Turn primary burner to medium, and shut all the other burners off.  Place ribs on the indirect heat side and cook for an hour and a half – flipping over half way through.
3. Heat oven to 250 degrees.  Set wire rack inside rimmed baking sheet and add just enough water to cover the pan bottom.  Arrange ribs on wire rack, cover tightly with foil and cook until ribs are completely tender, about 1 1/2 to 2 hours.  Transfer to serving platter and tent with foil and rest for 10 minutes.
4. Meanwhile, whisk the ketchup, molasses, vinegar, water, liquid smoke and reserved spice rub in a bowl.  Brush ribs with sauce at the very end.  Enjoy!

I also made the Artisan bread in 5 day recipe but noticed that it hadn’t rised AT ALL after two hours.  I found it was more cost effective to buy yeast in a jar, but did not realize that it had to be refrigerated!  I tried to bake it anyway, but this is what I got:

very dense! this went in the garbage. . .

So I ended up making a pizza with the remainder of the dough to see how it would work out – it wasn’t too bad!

crispy on the bottom, but the dough was chewy

I did score on bananas at the store today – look how many I got for $1!

So I peeled them and put them on a cookie sheet to freeze individually so that Hannah can use them in her smoothies:

Enough for about 11 smoothies!

And my menu is complete:

I love this board - I got it at a Southern Living party last year

So some failures, but we will definitely try these ribs again.  Hope everyone had better weather than us today – cold and rainy ALL DAY!  But I did get in Day 19 of 30 Day Shred – Level 3 (beginner) today!  I actually like this one the best if you can believe it or not! 

Be sure to come back tomorrow. . .  I have a giveaway and an interview with a celebrity!!!

Advertisement