These look like a lot of work, but the end result is worth every bit of effort. I worked on this for quite awhile to get it "right"
Slick's Barbecue Pork Ribs
1 large slab pork ribs, excess fat trimmed.
The Rub: (this makes enough for several slabs of ribs)
¼ C Kosher Salt.
3/4 C Packed Brown Sugar.
2 Tb Fresh Ground Black Pepper.
¼ C Paprika.
¼ C Garlic Powder. NOT SALT!
¼ C Onion Powder. NOT SALT!
3 Tb Cayenne Pepper.
4 Tb Thyme Leaves, ground.
2 Tb Coriander Seeds, toasted and ground. (Substitute 1 Tb Ground Coriander Seed)
3 Tb Cumin Seeds, toasted and ground. (Substitute 2 Tb Ground Cumin)
2 Tb Yellow Mustard Seeds, toasted and ground. (Substitute 1 Tb Ground Mustard)
Mix all ingredients well, store in a sealed container.
Rub each slab of ribs well with the mixture, wrap each slab in extra heavy duty foil to form a pouch, don’t wrap too tightly! Allow to “marinate” overnight in the refrigerator.
The Braising Liquid:
In a saucepan combine the following for each slab of ribs:
1/3 C Dry White Wine. *** If you can’t drink it, don’t use it!!!!!!!
¼ C Red Wine Vinegar.
1 Large Clove Garlic, sliced thin.
3 Tb Liquid Smoke.
¼ C Brown Sugar.
Heat to boiling and simmer 5 minutes, cool slightly.
Phase One, Braising the Ribs:
Heat oven to 250 degrees F.
Open one end of your rib pouch and pour the braising liquid in, if you have more than one slab, distribute the liquid evenly between the pouches. Seal the pouch and place on a cookie sheet, seams up.
Bake for 1 ½ - 2 hours. (depends on the size of the slab, 1 ½ is good for around 3 lbs)
Open the end of a pouch, if the ribs are separating from the bones, they’re done.
At the end of the baking time, open one end of the pouch and allow the steam to escape, carefully pour the liquid into a saucepan. Seal the rib pouch and return to the oven (oven off!) to keep warm.
Phase Two, the Sauce:
De-fat the braising liquid, and add the following:
½ C Tomato Catsup.
½ C Honey.
¼ C Brown Sugar.
1/2 Tsp Cayenne pepper...more or less to taste ** May omit, but the “Zing” is good!
Bring to a simmer and continue cooking until thick enough to coat the back of a spoon.
For fun, you can “run test” the sauce. Put a tablespoon of the developing sauce on a clean plate and tilt 45 degrees, and watch the sauce run. You’ll know when it’s thick enough.
Phase Three, Fire up the Grill!
Grill the slabs of ribs over moderate heat (remember, they are already cooked) to get some grill marks on them and crisp up the fat a bit, baste with the sauce and allow to caramelize a bit, remove from the grill.
Phase Four, Enjoy!
Cut each slab into 2 rib portions and serve with additional sauce on the side.