Steven Pinkert has learned to make great BBQ baby back ribs. Last night he invited a few family members over and served, among other things his specialty baby back ribs. We love BBQ ribs almost as much as we love Chicago Hot Dogs. (For my recipe on Chicago Style Hot Dogs check out www.stevenpinkert.com.)
Actually I don’t BBQ the ribs, I smoke them. Here is how I prepare them. I use lean slabs of ribs that I generally purchase from Whole Foods. I preheat the oven to 350 and add a rub to the ribs with plenty of thin lemon slices on top of each slab. Into the oven for one hour.
After baking for an hour brush a sweet and spicy barbecue sauce on both sides of each slab. I make my own sauce with ketchup, tomato paste, chopped jalapeño or habanero peppers, chopped onions, brown sugar, vinegar, garlic, chopped scallions, salt, and pepper. Just mix these ingredients to your taste it is difficult to mess up the sauce as long as you only add the hot peppers to your taste.
I use a Bradley Smoker because of the convenience. The Bradley feeds the wood chips in the form of pucks into the smoker continuously and automatically so Steven Pinkert doesn’t have to keep adding wood chips. I set the smoker temperature to 280 degrees and usually I use Apple wood pucks rather than hickory. I think that hickory smoke is a bit heavy for the ribs. I smoke for 2 to 3 hours depending on how thick the ribs are. If the slab is lean about 2 hours and 15 minutes should do. Also, I only smoke the ribs actively for about 1 hour and 45 minutes or I find the rib’s flavor are a bit too smokey.
We had a great time and though I admit that I slightly overcooked the ribs we loved them and all had a great time. We also barbecued chicken, had rocket salad that we grow in our garden and baked potatoes.
Sherma also made baked kale chips which are so good Steven Pinkert cannot stop eating them. Steven’s father and his son Ian had a great time.
Steven Pinkert: “Life is good”