Ingredients: |
Ingredients: 2 tablespoons packed light brown sugar
2 tablespoons coarse salt
2 teaspoons freshly ground pepper
2 teaspoons hot paprika
2 teaspoons mustard powder
1 teaspoons celery seed.
for the sauce
2 tablespoons vegetable oil
1 small yellow onion, finely chopped (1 cup)
3 garlic cloves, minced
3/4 teaspoons red pepper flakes
1/4 tomato paste
1/4 cup bourbon
1 cup strained tomatoes
1/2 cup cider vinegar
1/4 cup Worcestershire sauce
1 cup water
1/4 cup plus 2 tablespoons light brown sugar
Coarse salt and freshly ground pepper.
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Directions: |
Directions:how to prepare ribs.
place 1 rib rack meat side down on a work surface. With knife cut a small slit through the silvery membrane at 1 end of the rack. Using a paper towel grip the cut portion of the membrane gently peel from the rack and discard. Repeat with remaining rack. make the rub combine sugar salt pepper paprika mustard powder and celery seed in a bowl. (If mixture is clumpy pass through medium sieve) Rub mixture on both sides of each rack. Place ribs on a rimmed baking sheet cover and refrigerate for at least 2 hours (or overnight) Let stand at room temperature for 30 minutes before cooking.
Make the sauce:
Heat oil in a medium saucepan over medium heat. Add onion and garlic, and cook until onion is tender, 2 to3 minutes. Add red pepper flakes and tomato paste and cook 1 minute. Stir in bourbon scraping the pan. Stir in tomatoes, vinegar, Worcestershire sauce, water, and sugar and cook continuing to stir until sugar dissolves. simmer the sauce bring the sauce to a boil. Reduce heat, and simmer until reduced by 1/2, about 30 minutes. Season with salt and pepper. Let cool slightly, Pur'ee in a blender until smooth ( You should have about 2 cups) use immediately or let cool completely, cover and refrigerate for up to 2 weeks. |
This recipe for Barbecued pork ribs for the rub is from