BBQ Ribs

By Chef Evan Kalogiannis, The Bit in Dobbs Ferry, New York.

SERVES 5-10

Ingredients:

Baby Back Ribs or St. Louis Ribs  (5-10 lbs)
Mustard

For the Brine 
1 gallon water 
1 cup salt 
1 cup brown sugar 
3 cloves garlic 
1 bunch thyme 
4 tbls spoons bbq rub

For BBQ Spice Rub
1-1/2 cups paprika 
1/2 cup brown sugar 
1/4 cup black pepper

For BBQ Sauce
2 cups ketchup 
1/2 cup brown sugar 
1 /2 cup apple cider vinegar 
4 tbsp molasses 
4 tbsp Worchestershire sauce 
2 tbsp paprika 
1 tbsp garlic powder
1 tbsp onion powder
1 tables mustard powder 

Directions:

1. Mix all brine ingredients. Submerge ribs in brine for at least 3 hours, or preferably overnight. 

2. Take ribs out of brine and pat dry. Rub with mustard (just enough to coat), season with salt to taste, and cover heavily with BBQ spice rub. Cook on low for 1-2 hours or until desired consistency.

3. Remove ribs from the oven/grill/smoker. Smother in BBQ sauce and serve.

Shop our tender Pork Ribs.