BBQ Ribs

I first made these ribs for a July 4, 2003 lunch for Carolyn, Natalie and Julia.  This year I served them for Carolyn’s birthday party, accompanied by White Trash Nachos, and Black Bean, Corn & Tomato Salsa.  As you can see in the photo, I like to cut the ribs up and serve them on a platter.

2 to 6 slabs of baby back pork ribs
Can of spray olive oil

Rib Rub

2 tablespoons salt
4 tablespoons sugar
2 tablespoons ground cumin
2 tablespoons freshly ground black pepper
2 tablespoons chili powder
4 tablespoons paprika
1 tablespoons ground chipotle chili pepper

Basting Sauce

1-¾ cups apple cider vinegar
2 tablespoons Tabasco
2 tablespoons sugar
1 tablespoons salt
1 tablespoons freshly ground black pepper
2 tablespoons maple syrup (warmed, or it won’t mix)
2 tablespoons ketchup

Remove ribs from refrigerator and allow them to reach room temperature.

Spray ribs with oil and generously sprinkle with the dry rub.  Turn and repeat.  The point is to get as much of the rub mixture to stick as possible.  With the concave side facing down, spray the ribs with olive oil and apply another coating of rub.  And repeat a third time.

• Set the grill to high for 10 minutes
• Carefully place the ribs on the grill, concave side facing up. Reduce heat to lowest setting (on my DuKane grill this means turning the right burner off and setting the left burner to "low") and close cover. Cook 45 minutes.
• Open cover and baste. Carefully turn the ribs, baste this side, cover and cook another 30 minutes.
• Baste again. Cover, but this time keep the cover slightly open to vent some of the heat (about an inch or two). Cook another 30 minutes and baste.
• Again cover, leaving the lid slightly open and cook 20 minutes.

Remove from grill, cut into individual pieces and serve.  Wet sauce is optional.