Steven Raichlen’s First Timer Ribs

Prep Time: 1 ½ Hours
Yields: 2 Racks

Comment:
Steven Raichlen, author of “The Barbecue Bible” has recipes and tips galore, but recommends this as his master recipe for first timers. He recommends grilling over indirect heat and apple or hickory wood chips soaked in water.

Ingredients:
2 racks baby back pork ribs
2 tbsps unsalted butter
1 cup apple cider
3 tbsps bourbon
3 tbsps soy sauce
2 tbsps kosher or sea salt
2 tbsps brown sugar
2 tbsps sweet paprika
1 tbsp fresh ground black pepper
2 tsps dry mustard
2 tsps garlic powder
½ tsp celery seed
barbecue sauce

Method:
First create the mop sauce by melting the butter in a saucepan over medium heat. Stir in cider, bourbon and soy sauce. Keep warm until ready to use. In a small bowl combine salt, brown sugar, paprika, pepper, mustard, garlic powder and celery seed. Place a rack of ribs, meat side down on a baking sheet. Remove thin papery membrane from back by inserting a butter knife under membrane in center of rack and peeling away. Repeat with other rack. Reserving 2 tbsps of rub, sprinkle remainder over both sides of ribs, rubbing into meat. Cover and refrigerate while pre-heating grill to medium (325º-350º F). Brush and oil grill grate and place ribs, bone side down in center of grill. Cover and cook 45 minutes. Mop ribs on both sides with mop sauce. Recover and continue cooking 45-60 minutes longer or until well-browned, cooked through and tender enough to pull apart with fingers. Mop ribs again every 15 minutes while cooking. Just before serving, brush ribs with barbecue sauce and move directly over fire until sauce is brown and bubbling, 1-3 minutes per side. Remove from fire and allow to rest a few minutes. Sprinkle with a little reserved rub and serve.