BBQ Ribs – Slow-cooked ribs with barbecue sauce.
Title: Californian Style Smoky Chipotle & Ginger Barbecue Ribs
Welcome to an enticing culinary journey inspired by the diverse flavors and rich cultural heritage of California. These slow-cooked barbecue ribs, infused with a unique blend of spices, including Mexican Chipotle and aromatic Asian ginger, promise to deliver an explosion of unforgettable taste to your taste buds. Perfect for summer BBQs or a family weekend feast, these fall-off-the-bone ribs will be the star of any dining experience.
Ingredients:
- Ribs (quantity as needed)
- For the dry rub:
- 2 teaspoons ground Chipotle powder
- 2 teaspoons ground ginger
- 2 teaspoons smoked paprika
- 2 teaspoons fennel seeds
- 1/4 teaspoon cinnamon
- Salt and black pepper to taste
- For the Chipotle and ginger barbecue sauce:
- A good splash of oil
- 1 finely chopped red onion
- A knob of butter
- 6 cloves garlic, finely chopped
- 2 teaspoons Chipotle powder
- 2 teaspoons ginger
- 2 teaspoons smoked paprika
- 2 teaspoons fennel seeds
- 1/4 teaspoon cinnamon
- 1 tin of tomato paste
- 1/2 cup apple cider vinegar, plus more for the mop sauce
- 1/4 cup Worcestershire sauce
- 1 pint of water
- A couple of bay leaves
- 1 cup light brown sugar
- 1 cup dark brown sugar
- 2 teaspoons Dijon mustard
Equipment:
- Smoking grill
- Pan
- Mixing bowl
- Knife
- Kitchen paper or towel
- Measuring cups and spoons
- Mixing spoon
Prep Time: 30 minutes
Cook Time: 6 hours
Total Time: 6 hours 30 minutes
Servings: Varies depending on ribs quantity
Instructions:
1. Begin by prepping the ribs. Remove the silver skin on the back of the ribs with the help of a knife, creating a small pocket. Use your fingers to loosen and remove the silver skin, utilizing kitchen paper to grip it tightly.
2. In a bowl, mix together the dry rub ingredients: ground Chipotle powder, ground ginger, smoked paprika, fennel seeds, cinnamon, salt, and pepper.
3. Coat the ribs evenly on both sides with the prepared dry rub.
4. Preheat your smoker to 225°F (107°C) using apple wood and Hickory for that authentic smoky flavor.
5. Place the ribs in the smoker and let them cook for 2 hours.
6. Meanwhile, to make the barbecue sauce, heat a pan on a gentle flame, adding oil and a knob of butter. Add the finely chopped red onion, and cook until it becomes translucent.
7. Stir in the finely chopped garlic and let it cook for a minute or two, until fragrant.
8. Add the same spices used in the dry rub to the pan: Chipotle powder, ginger, smoked paprika, fennel seeds, and cinnamon. Fry them gently for a couple of minutes.
9. Mix in one tin of tomato paste and cook for another 5 minutes on gentle heat.
10. Pour in the liquids: apple cider vinegar, Worcestershire sauce, and water. Add the bay leaves and bring everything to a boil.
11. Introduce one cup of light brown sugar and one cup of dark brown sugar to the mixture, along with 2 teaspoons of Dijon mustard. Lower the heat and let it simmer for 30 minutes until the sauce reduces and thickens.
12. After 2 hours of smoking, flip the ribs over and continue to smoke them for an additional 2 hours.
13. After 4 hours of total cooking time, prepare a mop sauce by combining some of the barbecue sauce with additional apple cider vinegar in a bowl.
14. Use the mop sauce to baste the ribs and continue to cook for a final 2 hours, maintaining 225°F.
15. Once fully cooked, let the ribs rest briefly before serving with the remaining barbecue sauce on the side.
Enjoy these incredible Californian-style smoky Chipotle & ginger barbecue ribs, a creation that's sure to impress anyone who takes a bite.
This recipe is brought to you by Kitchen Daddy from their YouTube channel, where you can find more delicious and innovative recipes. Visit their channel at: https://www.youtube.com/@KitchenDaddy
Cooking Tips:
- Remember to cook the ribs low and slow to ensure they are fall-off-the-bone tender.
- Make sure to keep the smoker at a consistent temperature of 225°F for an even cook.
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