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.)
Available at Zest!