Belles Baby Back Pork Ribs with House Made Barbeque Sauce

Yup, they are THIS GOOD!!!!

I admit, I've been a bit hesitant to post this recipe. This is one of those golden treasures that I've been somewhat selfish in keeping to myself.  No matter who has my ribs, I get "MAD" props and kudo's!  The only person who wouldn't like these ribs is the purist who demands a rib that is smoked and dried out like a Texas Sagebrush, rolling across the plains.  This isn't a Texas-Style rib, it's more of a Carolina style, but with a molasses based sauce, intensely full of flavor and finger lickin' goodness.  My ribs are rubbed with a hint of citrus and ginger, then slow roasted for a few hours BEFORE being placed over hot coals.  This causes the sinew of the rib to break down fully, allowing the meat to barely cling to the bone.  The result is a pork rib meat that literally melts on the tongue.  When the ribs go on the grill, the sauce is then laden heavily on the ribs each time they are turned, ensuring a crispy, BBQ'y coating.  Oh dear, if there is a Heaven, there should be baby back pork ribs!

Belles Baby Back Pork Ribs and House Made Barbeque Sauce
Makes three full racks of ribs

The Ribs:

• Three full racks of pork ribs, obvious fat trimmed
• Rub Mix (see below)
• 1 1/2 cups water 

The Rub:

• 1 tbs Brown Sugar
• 1 tsp ground ginger
• 1 tsp ground cumin
• 2 tsp salt
• 2 tsp pepper
• 1 tsp grated lemon peel

The Sauce:

• 2 tbs vegetable oil
• 1 cup green onions, sliced including green tops (about 1 bunch)
• 2 cloves garlic, finely minced
• 1/2 cup water
• 1 cup ketchup
• 6 tbs apple cider vinegar
• 1/2 cup dark brown sugar, packed
• 1/4 cup molasses (don't use Blackstrap)
• 1 TBS Worcestershire sauce
• 1 tsp ground cumin
• Pepper and salt to taste

Directions for the rub:
Combine all the rub ingredients in a small bowl. Set aside.

Directions for roasting the ribs:
Early in the morning, prepare the ribs. 

Remove ribs from refrigerator, rinse and dry well with paper towels.  With your fingers, sprinkle the rub all over the top and bottom of ribs and rub in thoroughly.  I find using a disposable glove helps to rub it into the rib meat, not in your fingers!  Cut the ribs in half if you wish, about 8 ribs per section.  In a very large roasting pan (I use my turkey roasting pan), place ribs, bone side down.  It's ok to partially stack them, but try to keep them as separated as possible.  Cover with foil and refrigerate 4 - 8 hours.

About 3 hours prior to grilling, preheat your oven to 285 degrees.  Pour the water into the pan and recover the entire pan very tightly with foil.  You don't want any steam escaping during the cooking process.

Roast the ribs in the oven for at least 2.5 hours and check them for tenderness.  The meat should be pulled away from the rib bone and when checked with a fork, it should fall away from the bone fairly easily.

Directions for sauce:

While Ribs are rosting, use a large saucepan and heat oil over medium heat. Add onion and garlic. Saute until onion is tender, about 5 minutes. Add all remaining ingredients and stir well to combine. Bring sauce to a simmer and reduce heat to medium low without the lid. Keep simmering and stir occasionally. If simmering too fast, reduce the heat. There is no need to hurry along this process. Heat for about 1 hour, stirring occasionally. Set aside to cool.

Grilling and Saucing:
When the roasting is done, remove from the oven and prepare a hot grill. Grill them over direct, medium high heat. Baste with sauce as you turn the ribs each time. Try to turn and use as much sauce as you can. Serve leftover sauce at the table if you wish.