Barbecue Smoked Baby Back Ribs with Spiced Plum & Brown Sugar Sauce
- 4-6
Ingredients:
2 racks baby back pork ribs (3½ to 4 pounds
½ cup brown sugar
3 tablespoons kosher salt
1 tablespoon chili powder
½ teaspoon fresh ground black pepper
½ teaspoon ground cayenne pepper
¼ teaspoon ground cinnamon
½ teaspoon red chili flakes
½ teaspoon celery seed
½ teaspoon mustard seed
½ teaspoon cumin seed
½ teaspoon coriander seed
¼ teaspoon whole cloves
1 teaspoon ground ginger
Spiced Plum/Brown Sugar Sauce
½ teaspoon coriander seed, toasted and ground in spice grinder
½ teaspoon mustard seed, toasted and ground in spice grinder
½ teaspoon cumin seed, toasted and ground in spice grinder
1 tablespoon unsalted butter
¼ cup yellow Spanish onion, finely chopped
2 cups fresh plums, pitted and quartered
1 cup ketchup
½ cup firmly packed brown sugar
¼ cup bourbon
3 tablespoons cider vinegar
3 tablespoons molasses
2 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
2 garlic cloves, peeled and crushed
1/8 teaspoon ground cloves
1 teaspoon vanilla extract
1-inch piece cinnamon stick
3-inch piece ginger, peeled and sliced
½ teaspoon freshly ground black pepper
Instructions:
Combine brown sugar, salt, chili powder, black pepper, cayenne, red chili flakes, ginger, and cinnamon in a bowl; combine the whole spices in a small sauté pan over moderate heat and toast for 2 minutes. Remove from heat and transfer to spice grinder, grind fine, add to dry rub mix and store until ready to use.
Spiced Plum/Brown Sugar Sauce
Toast coriander seed, mustard seed, and cumin in a small sauté pan for 3 minutes. Remove, place in spice grinder, and grind until smooth. Heat butter in a medium- size 2-quart saucepan, add onions and plums, and sauté 3 minutes. Add remaining ingredients and gradually bring the sauce to a simmer over medium heat. Reduce heat to low and cook for about 20 minutes, tasting and adjusting seasoning as needed. Strain sauce through a fine-mesh strainer and store in a jar or sealed container. Sauce can be refrigerated for up to 1 week.
Rub ribs with the dry rub. Cover and refrigerate for at least 4 hours, preferably overnight. Heat smoker between 200 – 240 degrees F, adding more coals to keep temperature steady if necessary. Add wood chips (which have been soaked for at least an hour) to coals; smoke ribs for 3½ hours until moist and internal temperature is 155 – 165 degrees F, basting with sauce during the last 60 minutes.