These ribs are amazing. So tasty and a great depth of flavor from the combination of the rub and the sauce. Slow cooking the ribs first makes them juicy and tender. I definitely recommend taking the extra time to make your own sauce - the red wine makes it more of a sauce than a condiment, if that makes any sense. We served them with grilled asparagus and fried onion strings.
Ribs
Ingredients:
Rub
Brown sugar
Chipotle powder
Cumin
Salt and pepper
Thyme
Oregano
Garlic salt
Baby back ribs
Sauce
1 tbsp canola oil
1 yellow onion, finely chopped
3 cloves garlic, minced
2 tsp chipotle powder
1/2 tsp cayenne pepper
1 tsp cumin
1 tsp paprika
1 1/2 cups red wine
3-4 tbsp ketchup
1 tsp dijon mustard
1 tbsp apple cider vinegar
A splash of pickle juice
2 tbsp brown sugar
Salt and pepper
Directions:
A few hours before you want to eat, make the rub. Start with some brown sugar then mix in the other spices (just a pinch of the oregano and thyme) an adjust to however spicy you'd like it. Rub it all over the ribs and let them sit.
Two hours before you want to eat, heat the oven to 220 and put the ribs in for two hours.
Meanwhile, make the sauce. Heat the oil in a large cast iron skillet and sauté the onions until they start to soften. Add the garlic and spices an stir until fragrant. Add the wine and stir up all the brown bits. Let it reduce for a few minutes then add the remaining ingredients. Salt and pepper to taste and adjust heat and cook until it's a thick sauce. Then purée to smooth it out.
Heat the grill to medium high. Add the ribs to the grill and coat with sauce.
Turn a few times until there is a nice char. Slice and sete with sauce.
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