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Ingredients
Serves 4 to 6
* FOR THE RIBS
* 2 racks (2 to 21/2 pounds each) Saint Louis-style pork ribs
* Vegetable oil, for grill rack
* FOR THE RUB
* 2 tablespoons packed light-brown sugar
* 2 tablespoons coarse salt
* 2 teaspoons freshly ground pepper
* 2 teaspoons hot paprika
* 2 teaspoons mustard powder
* 1 teaspoon celery seed
* FOR THE SAUCE
* 2 tablespoons vegetable oil
* 1 small yellow onion, finely chopped (1 cup)
* 3 garlic cloves, minced
* 1/4 teaspoon red-pepper flakes
* 1/4 cup tomato paste
* 1/4 cup bourbon
* 1 cup strained tomatoes
* 1/2 cup cider vinegar
* 1/4 cup Worcestershire sauce
* 1 cup water
* 1/4 cup plus 2 tablespoons light-brown sugar
* Coarse salt and freshly ground pepper
Directions
1. Prepare the ribs: Place 1 rib rack, meat side down, on a work
surface. With a knife, cut a small slit through the silvery membrane
at 1 end of the rack. Using a paper towel, grip the cut portion of the
membrane, gently peel it from the rack, and discard. Repeat with
remaining rack.
2. Make the rub: Combine sugar, salt, pepper, paprika, mustard
powder, and celery seed in a bowl. (If mixture is clumpy, pass through
a medium sieve.) Rub mixture on both sides of each rack. Place ribs on
a rimmed baking sheet, cover, and refrigerate for at least 2 hours (or
overnight). Let stand at room temperature for 30 minutes before
cooking.
3. Make the sauce: Heat oil in a medium saucepan over medium heat.
Add onion and garlic, and cook until onion is tender, 2 to 3 minutes.
Add red-pepper flakes and tomato paste, and cook for 1 minute. Stir in
bourbon, scraping the pan. Stir in tomatoes, vinegar, Worcestershire
sauce, water, and sugar, and cook, continuing to stir, until sugar
dissolves.
4. Simmer the sauce: Bring the sauce to a boil. Reduce heat, and
simmer until reduced by 1/3, about 30 minutes. Season with salt and
pepper. Let cool slightly. Puree in a blender until smooth. (You
should have about 2 cups.) Use immediately, or let cool completely,
cover, and refrigerate for up to 2 weeks.
5. Set up the grill: Place a 9-by-13-inch disposable aluminum pan
in the center of bottom grill rack. If using a charcoal grill, place a
chimney starter on top grill rack, and fill with about 60 charcoal
briquettes (about 4 pounds). Stuff newspaper under chimney, and
ignite. Heat briquettes until just covered in ash. Wearing oven mitts,
carefully lift chimney, remove top rack, and pour coals onto bottom
rack along both sides of pan. Top coals with 1 to 2 chunks hardwood or
1 cup wood chips that have been soaked in water for 1 hour and
drained. Fill pan halfway with hot water. Replace top rack. If using a
gas grill, heat to medium-low.
6. Grill the ribs: Let ribs stand at room temperature for 30
minutes before cooking. Fold a paper towel into a thick rectangle, and
dip it in oil. Hold towel with tongs, and brush oil on top grill rack.
Place both rib racks, bone side down, on top grill rack, directly over
pan. Cover, keeping top grill vents halfway open and bottom vents
completely open to maintain grill temperature of 275 degrees to 325
degrees. Cook ribs, without turning, until the meat is tender but not
falling off bones, and has shrunk 1/2 inch from ends, 3 to 3 1/2
hours, adding 8 briquettes to each charcoal pile every hour.
7. Baste the ribs: Transfer 1 cup sauce to a small serving bowl.
Brush both sides of ribs with remaining 1 cup sauce. Cover, and grill
until ribs are glistening and deep mahogany, about 15 minutes. Let
stand for 10 minutes. Serve with reserved sauce.
Serves 4 to 6
* FOR THE RIBS
* 2 racks (2 to 21/2 pounds each) Saint Louis-style pork ribs
* Vegetable oil, for grill rack
* FOR THE RUB
* 2 tablespoons packed light-brown sugar
* 2 tablespoons coarse salt
* 2 teaspoons freshly ground pepper
* 2 teaspoons hot paprika
* 2 teaspoons mustard powder
* 1 teaspoon celery seed
* FOR THE SAUCE
* 2 tablespoons vegetable oil
* 1 small yellow onion, finely chopped (1 cup)
* 3 garlic cloves, minced
* 1/4 teaspoon red-pepper flakes
* 1/4 cup tomato paste
* 1/4 cup bourbon
* 1 cup strained tomatoes
* 1/2 cup cider vinegar
* 1/4 cup Worcestershire sauce
* 1 cup water
* 1/4 cup plus 2 tablespoons light-brown sugar
* Coarse salt and freshly ground pepper
Directions
1. Prepare the ribs: Place 1 rib rack, meat side down, on a work
surface. With a knife, cut a small slit through the silvery membrane
at 1 end of the rack. Using a paper towel, grip the cut portion of the
membrane, gently peel it from the rack, and discard. Repeat with
remaining rack.
2. Make the rub: Combine sugar, salt, pepper, paprika, mustard
powder, and celery seed in a bowl. (If mixture is clumpy, pass through
a medium sieve.) Rub mixture on both sides of each rack. Place ribs on
a rimmed baking sheet, cover, and refrigerate for at least 2 hours (or
overnight). Let stand at room temperature for 30 minutes before
cooking.
3. Make the sauce: Heat oil in a medium saucepan over medium heat.
Add onion and garlic, and cook until onion is tender, 2 to 3 minutes.
Add red-pepper flakes and tomato paste, and cook for 1 minute. Stir in
bourbon, scraping the pan. Stir in tomatoes, vinegar, Worcestershire
sauce, water, and sugar, and cook, continuing to stir, until sugar
dissolves.
4. Simmer the sauce: Bring the sauce to a boil. Reduce heat, and
simmer until reduced by 1/3, about 30 minutes. Season with salt and
pepper. Let cool slightly. Puree in a blender until smooth. (You
should have about 2 cups.) Use immediately, or let cool completely,
cover, and refrigerate for up to 2 weeks.
5. Set up the grill: Place a 9-by-13-inch disposable aluminum pan
in the center of bottom grill rack. If using a charcoal grill, place a
chimney starter on top grill rack, and fill with about 60 charcoal
briquettes (about 4 pounds). Stuff newspaper under chimney, and
ignite. Heat briquettes until just covered in ash. Wearing oven mitts,
carefully lift chimney, remove top rack, and pour coals onto bottom
rack along both sides of pan. Top coals with 1 to 2 chunks hardwood or
1 cup wood chips that have been soaked in water for 1 hour and
drained. Fill pan halfway with hot water. Replace top rack. If using a
gas grill, heat to medium-low.
6. Grill the ribs: Let ribs stand at room temperature for 30
minutes before cooking. Fold a paper towel into a thick rectangle, and
dip it in oil. Hold towel with tongs, and brush oil on top grill rack.
Place both rib racks, bone side down, on top grill rack, directly over
pan. Cover, keeping top grill vents halfway open and bottom vents
completely open to maintain grill temperature of 275 degrees to 325
degrees. Cook ribs, without turning, until the meat is tender but not
falling off bones, and has shrunk 1/2 inch from ends, 3 to 3 1/2
hours, adding 8 briquettes to each charcoal pile every hour.
7. Baste the ribs: Transfer 1 cup sauce to a small serving bowl.
Brush both sides of ribs with remaining 1 cup sauce. Cover, and grill
until ribs are glistening and deep mahogany, about 15 minutes. Let
stand for 10 minutes. Serve with reserved sauce.