Baby Back Ribs

Wine Pairing: Syrah

Serves 4

2 Racks

Baby Back Ribs

BBQ Rub

3 Cloves

Garlic, minced

2 Tablespoons

Smoked Spanish paprika

2 Tablespoons

Sugar

2 Tablespoons

Brown sugar

 1 Tablespoon

Ground cumin

1 Tablespoon

Ground Ancho chili

1 Tablespoon

Chili powder

1 Tablespoon

Dried oregano leaves

2 Tablespoons

Kosher salt

1 Tablespoon

Freshly ground black pepper

1 teaspoon

Celery salt

1/2 teaspoon

Cayenne pepper

BBQ Sauce

2 Tablespoons

Butter

½ medium

Red onion, finely chopped

3

Garlic cloves, minced

1 15oz can

Chopped tomatoes

¼ cup

ketchup

3 Tablespoons

Dark molasses

2 Tablespoons

Dijon mustard

2 Tablespoons

Brown sugar

1 Tablespoon

honey

1 teaspoon

Cayenne pepper

1 Tablespoon

1 Tablespoon

1 Tablespoon

1 Tablespoon

In a large saucepan over medium heat, melt the butter and sweat the onion and garlic until translucent, about 3 minutes.

Add the tomatoes and simmer 15 minutes. Add the remaining ingredients and simmer 20 minutes.

Puree the mixture in a food processor, pour into a bowl, and let cool at room temperature. Can be refrigerated up to 1 week.

For the Ribs

Preheat oven to 200°.

Peel membrane away from the underside of the ribs.

Rub ribs generously with BBQ Rub.

Slow cook in oven 4 hours.

Prepare grill.

Grill ribs over medium heat 10-15 minutes, basting as desired with BBQ Sauce.

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     Baby Back Ribs