Thursday, March 3, 2011

Chef Paul's Sweet and Smoky Ribs...

Chef Paul's Sweet and Smoky Ribs (from Chef Paul's new interactive cookbook, Keeper of the Flame)

Ribs and Rub
• 3 racks baby back pork ribs (about 7 pounds)
• 2 cups wood chips or chunks (preferably hickory), soaked for 1 hour in cold water to cover and drained
• 1/4 cup sweet paprika
• 1 tablespoons freshly ground black pepper
• 2 tablespoons light brown sugar
• 1 tablespoon salt
• 1 1/2 tablespoons dried chipotle chile powder
• 1 teaspoons cayenne pepper
• 1 1/2 teaspoons garlic powder
• 1 1/2 teaspoons dry mustard
• 1 1/2 teaspoons ground cumin

Mop Sauce
• 1 cup coarsely chopped onion
• 1 1/2 tablespoons coarsely chopped garlic (2 cloves)
• 1 1/4 cups ketchup
• 1/4 cup molasses (not blackstrap)
• 1 1/2 tablespoons cider vinegar
• 2 tablespoons light brown sugar
• 2 teaspoons salt
• 1 teaspoons black pepper

1. Prepare the ribs by removing the thin, papery skin from the back of each rack of ribs by pulling it off in a sheet with your fingers, using the corner of a kitchen towel to gain a secure grip, or with pliers.

2. Combine the paprika, black pepper, brown sugar, salt, chipotle powder, cayenne, garlic powder, dry mustard, and cumin in a small bowl and whisk to mix.

3. Rub two thirds of this mixture over the ribs on both sides and transfer the ribs to a roasting pan. Cover the pan and let the ribs cure in the refrigerator, for 4 to 8 hours.

4. Combine all of the mop sauce ingredients in a 2-quart heavy saucepan and bring to a boil over moderate heat. Reduce heat and simmer, covered, for 15 minutes.

5. Transfer sauce to a food processor and purée until smooth.

6. Prepare the grill for indirect grilling.
Charcoal grill - place a drip pan under the grill grates and pile all of the coals to one side of the grill.
Gas grill - place the drip pan under the grill grate, put your wood chips (or chunks) in the grill's smoker box (or create a smoke pouch with aluminum foil) and then light half of the grill's burners to high.

Indoor oven – preheat oven to 325 degrees. To roast the ribs in the oven, find a pan long enough for the ribs, along with a rack that fits over the top (to keep the ribs above the bottom of the pan). Alternatively, the pan can be placed on a lower rack, using the upper oven rack for the ribs. Fill the pan with about 1 inch of water.

7. Once the grill or oven is ready, place the ribs on the grate (or oven rack) over the pan on the unlit side of the grill. If using charcoal, toss the wood chips onto the coals.

8. Cover the grill (or close the oven) and smoke/grill the ribs for 1 hour.

9. After an hour, brush the ribs with the mop sauce and add 10 or 12 lit coals to the grill if using charcoal.

10. Cover the grill and continue to cook the ribs until almost done, about 45 minutes to an hour. The ribs are done when the meat has become tender and shrunken back from the ends of the bones.

11. With around 15 minutes remaining, sprinkle the ribs with the remaining rub and cover to finish cooking.

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