These ribs are fall off the bone tender but so full of taste that you need to account for one whole rack per person – even more for big eaters!  Make sure to serve with plenty of napkins – this will quickly become your family rib recipe.

Pile of heap of grilled ribs on a platter and watch them come running!

RUB

• 1 cup dark brown sugar
• 3 tbsp kosher salt
• 1 tbsp dry mustard
• 1 tbsp ground fennel
• 1 tbsp freshly ground black pepper
• 1 tbsp cayenne pepper
• 1 tbsp sweet smoked paprika

BBQ SAUCE

• 1 tbsp butter
• 1 small onion, minced
• 3 garlic cloves, minced
• 1 1/2 tsp dried thyme
• 1 cup ketchup
• 1/2  cup cider vinegar
• 2 tbsp molasses(regular or Pomegranate)
• 1 can or bottle beer
• 1 cup beef broth
• 1/4 cup hot sauce
• 2 tbsp of the rub mix
• zest & juice of 1  lemon or lime (use half at first)
• 4 tbsp maple syrup
• 4 tbsp soya sauce
• Optional- dried chipotle or poblano pepper

4 racks pork baby back ribs, membrane removed

In small bowl, combine rub ingredients.  Place rib racks (whole) on 2 large rimmed baking sheets, and rub all over with seasonings, patting into meat.  Cover with foil and refrigerate overnight. (I’ve done it all same day with great results)

Pour off any liquid and bake at 250 for at least 3 hours, until meat is tender, but not falling off bone.  (keep covered with foil)

Meanwhile, in saucepan, melt butter, add onion, garlic and thyme.  Cook until onion is very soft.  Add the rest of the ingredients and let simmer quite a while, until very thick.  Continue tasting until you get a nice hit of flavor.

Grill or broil ribs, basting with sauce.  To serve, cut in between each rib and mound on platter.  Sprinkle with green onions, cut on diagonal.  Serve with extra sauce for dipping and lemon wedges – a generous squeeze right before sinking your teeth into these will just make them burst with flavour.

Note: start with half the lemon or lime, it’s hard to correct if it’s too “citrusy”

Mexican Version: 

If you’ve picked up smoky mezcal in Oaxaca use 1/2 a cup in place of the beer!

add 1 tsp each:

Ancho chile powder and Mexican chile powder to both rub and bbq sauce and 1 minced chipotle chile to the BBQ sauce