Big Game Baby Back Ribs Recipe
Kenny Callaghan, the chef at Blue Smoke in New York City, has adapted the restaurant's favorite baby back ribs recipe for the home cook. The restaurant smokes their ribs, but you can bake them at home, if you don't have a smoker.
The ribs are best served with baked beans, cole slaw, and mac 'n cheese.
For the rub:
- ½ teaspoon cayenne pepper
- ½ teaspoon Spanish paprika
- ½ teaspoon granulated onion
- ½ teaspoon ground black pepper
- ½ teaspoon ground white pepper
- ½ teaspoon kosher salt
- 1 teaspoon granulated garlic
- 1 teaspoon Ancho chile powder
- 1 teaspoon chile powder
- 1 teaspoon ground cumin
- 1 teaspoon celery salt
- 2 teaspoon white sugar
- 1 teaspoon dark brown sugar
For the ribs:
- 2 full racks baby back ribs, skinned
- 2 cups barbecue sauce, homemade or store-bought
In a large bowl, mix all the rub ingredients together. Place both racks of ribs on a cutting board or wood slab. Gently massage the rub into the ribs, making sure to coat well. Refrigerate for 12–24 hours.
Preheat oven to 300 degrees.
Place ribs on baking sheet in pre-heated oven. Ribs should cook for two hours, or until tender. In a small saucepan, warm the barbecue sauce over low heat. Once ribs become tender, brush the warmed barbecue sauce over the meat. Cook ribs for five minutes more, allowing the sauce to glaze the ribs. Remove from oven.
Using a sharp knife, cut ribs in between bones. Serve immediately. For saucier ribs, apply a second coat of warmed sauce just before serving. Wet naps are recommended!