Ingredients
Ribs:
- 1 tbsp (15 mL) Rogers Demerara Sugar
- 1 tbsp (15 mL) kosher salt
- 1 tsp (5 mL) ground chipotle powder
- 1 tsp (5 mL) onion powder
- 1 tsp (5 mL) garlic powder
- 1 tsp (5 mL) freshly ground pepper
- 1 tsp (5 mL) ground cumin
- 1 tsp (5 mL) dried mustard powder
- 1 tsp (5 mL) dried thyme leaves
- 1/4 tsp (1 mL) ground cinnamon
- 1/4 tsp (1 mL) ground allspice
- 2 baby back ribs (about 4 lb/2 kg)
- 1/2 cup (125 ml) apple juice
BBQ Sauce:
- 2 tbsp (30 mL) butter
- 1 small onion, finely chopped
- 1 jalapeño, seeded and finely chopped
- 2 cloves garlic, minced
- 1 tsp (5 mL) ground chipotle powder
- 1/4 tsp (1 mL) each salt and freshly ground pepper, to taste
- 1 tbsp (15 mL) grainy mustard
- 1 cup (250 mL) ketchup
- 1/2 cup (250 mL) Rogers Demerara Sugar
- 1/3 cup (75 mL) apple cider vinegar
- 1 tbsp (15 mL) Worcestershire sauce
Directions
- Ribs: Stir the sugar with the salt, chipotle, garlic powder, onion, pepper, cumin, mustard powder, thyme leave, cinnamon and allspice. Rub all over both racks of ribs. Let stand for 30 minutes.
- Preheat the oven to 300°F (150°C). Line a baking sheet with foil. Arrange the ribs on a baking sheet fitted with a rack. Stir apple juice with 1/2 cup (125 mL) water; pour over ribs. Cover tightly with foil. Bake for 2 hours.
- BBQ Sauce: Meanwhile, melt the butter in a medium saucepan set over medium heat. Add the onion, garlic, jalapeño, chipotle powder, salt and pepper. Cook, stirring often, for 3 to 5 minutes or until softened.
- Stir in the ketchup, sugar, vinegar, Worcestershire sauce and mustard. Bring to a boil. Simmer, stirring occasionally, for 20 minutes or until reduced and thick.
- Remove the foil from ribs and baste with BBQ sauce. Bake, uncovered and basting with the BBQ sauce every 30 minutes, for an additional 1 hour or until bones move easily within the meat. Cut into 3-bone portions and arrange on a serving platter.
- Tip: Replace the apple juice and water with beer.