Great recipe from local chef, and Cortazzo Foods owner, Scott Martino.
2 full racks (about 4 1/2 pounds) baby back pork ribs
1 1/4 cups dark brown sugar
3/4 cup chili powder*
1/4 cup garlic powder*
2 Tbsp. fresh thyme
1 Tbsp. cayenne pepper*
1 Tbsp. allspice*
1 bottle beer
1 Jar Cortazzo Awesome in a Jar (or BBQ sauce* of your choice)
Combine the dark brown sugar and next 5 ingredients for the dry rub. Use about 6 tablespoons of the dry rub for the ribs and store the rest in an airtight container for up to 6 months.
Rinse the ribs and pat dry with a paper towel. Peel the membrane from the back of the ribs (Myron Mixon Rib Skinner*). Coat both sides of the ribs with the dry rub and wrap in plastic wrap. Refrigerate overnight.
Preheat the oven to 300 degrees. Unwrap the ribs and place in a roasting pan. Pour the beer over the ribs. Seal the roasting pan with aluminum foil, being careful to create a dome and keep the foil from touching the ribs. Roast for 2 hours.
Place the ribs on direct heat on the grill at a medium-high temperature. Brush the BBQ sauce on one side of the ribs and cook about 5 minutes. Turn the rib racks over and brush the other side with sauce. Cook 5 minutes. Turn the rib racks over and brush with BBQ sauce and cook 5 minutes. Then turn and brush again. Continue turning and brushing for a total of approximately 20-30 minutes, until done to your preferred level of “char”.
Let the ribs rest 5-10 minutes, then slice into 3-4 rib portions and serve. (You can also place the ribs, covered with foil, back in the oven set at 165 degrees to hold until you are ready to eat.)
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