Bradley's Killer Baby Back Ribs (BKBBR)
1 cup packed brown sugar
1/2 of a 64 oz. (wt.) bottle of Heinz Ketchup
3 oz. white wine vinegar
4 oz. mustard
6 oz molasses
2 oz liquid smoke
2 oz Trappey's Red Pepper Sauce
2 oz Worcestershire Sauce
2 teaspoon course black pepper
A word before we begin....
This is one of my most "bestest" (says my 5 year old) recipes. My BKBBR's
are spicy hot, crunchy candy like good and literally melt in your mouth
after they fall off the rib bones because they are soooooo tender.
BKBBR's are cooked at low temperature and can be properly prepared only in
an H2O smoker. If you don't have an H2O smoker, you can use your gas grill
as one by doing a simple and temporary conversion. See Cooks On-Line Forum
on CompuServe in the Outdoor Cooking Library for our upload on how to convert
your gas grill to an H2O Smoker.
HERE'S THE RECIPE
This is a 3 part recipe. The first part is the (yummy) sauce, the second is the
rib preparation and the third is the rib cooking. Please note that this recipe
will yield extra sauce. It keeps a long time and is good with everything.
Change proportions to fit your taste.
Combine the sauce ingredients and place in a pan. Bring the sauce to a slow
gurgly boil for 3 minutes stirring thoroughly.
II. THE RIBS PREPARATION:
Pick out 3 slabs of the prettiest baby backs you can find.
Cut them into serving portions (usually by cutting the slabs in half)
Sprinkle lightly with garlic power and black pepper
Rub the pepper and garlic powder into the meat - don't be a wimp, rub it hard.
III. COOKING THE RIBS:
In the water area of your smoker combine garlic, onion bits and water.
Set your smoker at a temperature so that a good steam comes off your water, but
the water doesn't boil.
Replenish the water periodically
Cook the ribs on the smoker without the sauce for 1 hour flipping them over
After 1 hour, flip the ribs again and then brush the ribs thoroughly with the
sauce and flip and repeat every 20 minutes until done.
We usually cook our ribs for 4 to 4 1/2 hours. You will know when they're done
when the sauce on the outside of the ribs (which should be really thick before they're done) is hardened like chewy candy.
Hope you all enjoy these and get as fat as I am from enjoying them as much as I
Email me and tell me if you like my barbecue recipe site!