24 hours prep time + 3 hours cook time
2 full racks babyback pork ribs (5-6 pounds)
1/2 cup brown sugar
1/4 cup cumin
1/4 cup garlic salt
1/4 cup onion powder
1/4 cup black pepper
1/4 cup chili powder (optional)
BBQ sauce (Recipe Below)
One day before ribs will be served, combine brown sugar, cumin, garlic salt, onion powder, pepper and chili powder in a small mixing bowl. Mix well. Spread dry rub generously over each rack of ribs. Wrap ribs tightly with plastic wrap and refrigerate for 24 hours.
Preheat oven to 250 degrees. Three hours before ready to serve, remove ribs from plastic wrap and wrap with aluminum foil. Roast at 250 degrees for 2 1/2 hours. (Chef's Note: Do not skip this step! This will slow roast the ribs making them tender and juicy and will make the meat fall off the bone. If desired, oven roasting can be done a day before serving. Ribs can be refrigerated until ready to serve.)
While ribs are baking, prepare Whiskey BBQ Sauce.
Whiskey BBQ Sauce
1 Tbsp. minced garlic
3 cups ketchup
2/3 cup whiskey
3 Tbsp. soy sauce
3 Tbsp. brown sugar
3 Tbsp. red wine vinegar
3 tsp. cumin
2 tsp. black pepper
Combine all ingredients in a medium saucepan over medium low heat. Bring just to a boil. Reduce heat to low and gently simmer for 10 minutes. Remove from heat and cover until ready to use.
Preheat BBQ to medium high heat. When ready to serve ribs, remove aluminum foil. Brush generously with BBQ Sauce. Grill ribs for 10 minutes per side. Serve ribs with additional BBQ sauce, Fire Roasted Corn on the Cob and Red, White and Blue Fruit Skewers (Recipes below).
Fire Roasted Corn on the Cob
6 ears fresh yellow corn on the cob
While BBQ is heating for ribs, open each ear of corn and remove the silk. Do not remove the husk. Once silk has been removed, replace husk over entire ear of corn. Soak ears of corn in cold water for 5 minutes. This will keep them from burning on the BBQ and the husk will give the corn a delicious, nutty flavor. Grill corn with ribs for 15 minutes, turning once. When ready to eat, pull the husk back. It doubles as a handle when eating.
Red, White and Blue Skewers
1 pound fresh strawberries
1 honeydew melon, peeled and cut into 1/2 inch cubes
1 pound fresh blueberries
12 wooden skewers
Thread strawberries, melon and blueberries onto wooden skewers creating a red, white and blue pattern. Serve immediately or refrigerate up to 12 hours wrapped in plastic wrap.