Barbecue is a quintessentially US food tradition, developed from pit-fire techniques for cooking whole pigs, goats, and sheep used by the Taíno people. The Taíno are indigenous to the region of the Caribbean where the first European colonial expeditions landed. From these roots, barbecue has developed into several distinct food cultures in the United States, including the pork-based barbecues of the South, where barbecued ribs are one of the most common grilling preparations. The technique of marinating the meat in sauce for increased juiciness dates back to the British colonial period. In South Carolina, French and German immigrants pioneered the inclusion of mustard in the sauce, while the sweet spices available along the Mississippi River led to the development of Memphis-style sweet-and-spicy sauces
Recipe Servings: 6
Ingredients
- ¼ cup brown sugar
- 2 Tbsp chili powder
- 1 Tbsp kosher salt
- 1 tsp black pepper, freshly ground
- 1 tsp dried oregano
- ½ tsp cayenne pepper
- ½ tsp garlic powder
- ½ tsp onion powder
- 2 racks baby back ribs
- 1 cup low-sodium chicken broth
- 2 Tbsp apple cider vinegar
- 1 cup barbecue sauce
Directions
- In a small bowl, add the brown sugar, chili powder, salt, black pepper, oregano, cayenne, garlic powder, and onion powder, and mix thoroughly to combine. Coat the ribs on both sides with the spice rub, cover the meat and refrigerate for at least one hour, or overnight for stronger flavor.
- Preheat the oven to 250°F. In a roasting pan, add the broth and vinegar; then place the marinated ribs and cover with foil, sealing tightly. Bake for 2 hours.
- Remove the ribs to a platter, pouring the liquid from the baking pan into a saucepan and boiling over low heat until reduced by half, and then adding the barbecue sauce.
- Preheat an outdoor grill to medium high. Grill the ribs for about 5 minutes on each side, until slightly charred. Cut the ribs between the bones and toss with the sauce in a large bowl. Serve hot.
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