Slow Smoked Baby Back Ribs in a Carolina Mop Sauce
By
George Levinthal
@ChefGeoLevi
14
Blue Ribbon Recipe
Like any southern BBQ, these ribs can't be rushed and take a bit of TLC, but the outcome is so worth it. Once cooked, the ribs are fall off the bone tender with a perfect smokey flavor. We loved the combination of spices in the dry rub. George's mop sauce makes this recipe special. It's tangy and cooks to sweet, sticky perfection. You'll want to have a roll handy to sop up this sauce. There is a bit of watching the grill/smoker with this recipe, but the result is delicious ribs.
The Test Kitchen
Ingredients
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1 largerack of baby back ribs (4-1/2 - 5 lbs), membrane removed
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1 tspeach of kosher or sea salt, fresh ground black pepper, ground cumin, ground mustard seeds and paprika
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2 tspeach onion and garlic powder
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1/2 tspcayenne pepper
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2 tspdark brown sugar
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MOP SAUCE
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2 Tbspbutter or vegetable oil
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1/2 cchopped shallots
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1/4 tspeach of kosher or sea salt and fresh ground black pepper
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1 Tbspeach minced garlic and minced ginger
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2 Tbsphoney
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3 Tbspdark brown sugar
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2 capple cider
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1/4 capple cider vinegar
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1 cketchup
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1/2 cbarbecue sauce
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2 TbspWorcestershire sauce
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4 TbspJack Daniels (or your favorite)
How to Make Slow Smoked Baby Back Ribs in a Carolina Mop Sauce
- Turn the heat to low and continue to cook 10 to 15 minutes. Reduce the heat to simmer and keep warm. If you want to thicken it a little before you serve with the ribs, add a little cornstarch mixed with water into the sauce, bring back to a boil for a few minutes until it starts to thicken. You'll probably have some left for the next time or on other dishes.