BBQ Ribs

BBQ Ribs with TwiceBaked Potatoes

Servings 12-40 (enough sauce for 10 lbs of ribs, each 2lb rack serves 6-8)


For the Rub:

1/2 cup sweet paprika
1/3 cup onion powder
1/4 cup ground black pepper

3 tablespoons celery seed

3 tablespoons dry mustard powder

3 tablespoon. kosher salt

2 tablespoons chili powder

2 racks baby back pork ribs (about 2 pounds each)

For the Sauce
3 cups canned whole, peeled tomatoes

2 cups sugar

1 cup honey

1/3 cup apple cider vinegar
1/4 cup molasses 

3 tablespoons fresh lemon juice

2 tablespoons dark brown sugar

2 tablespoons Worcestershire sauce

2 teaspoons soy sauce

1 1/2 teaspoons kosher salt

1 teaspoons garlic powder

1 teaspoon onion powder

1 teaspoon Tabasco hot sauce

1/2 teaspoon ground black pepper

1/4 teaspoon ground cloves

1. To make rub, mix paprika, onion powder, pepper, salt, mustard, celery, and chili powder in a bowl. Rub the mixture all over the ribs. Let sit at room temperature for 1 hour.

2. Meanwhile, make the sauce: Puree tomatoes in a blender; strain into a 4-qt. saucepan. Whisk in sugar, honey, vinegar, molasses, lemon juice, brown sugar, Worcestershire, soy sauce, salt, garlic and onion powders, Tabasco, pepper, and cloves, and heat over medium-high heat. Cook, stirring, until thickened, about 10 minutes. Set sauce aside.

3. Prepare your grill using the kettle grill, bullet smoker, or gas grill method, using oak wood chunks or chips. Place ribs, meat side up, on grill grate. Maintaining a temperature of 225˚-250˚ F. (If using a kettle grill or bullet smoker, replenish fire with unlit coals, as needed, to maintain temperature.) Cook, turning once and basting with sauce, occasionally, during the last 45 minutes of cooking, until the tip of a small knife slips easily in and out of the meat, 2–4 hours.

Serve with remaining sauce on the side, and with the TwiceBaked potato flavor of your choice.