1 cup dark brown sugar
3 tablespoons kosher salt
1 tablespoon dry mustard
1 tablespoon ground fennel
1 tablespoon freshly ground black pepper
1 tablespoon cayenne pepper
1 tablespoon sweet smoked paprika
(optional pinches of Phillips seafood seasoning)
4 racks baby back ribs (about 2
1/2 pounds each), membrane removed from the underside of each rack
1 tablespoon unsalted butter
1 small onion, minced
3 garlic cloves, minced
1 1/2 teaspoons dried thyme
1 cup ketchup
1 cup cider vinegar
1. In a small bowl, combine the brown sugar, salt, mustard, fennel, black
pepper, cayenne and paprika. On 2 large rimmed baking sheets, sprinkle the
spice mix all over the ribs, pressing and patting it. Cover with foil and
refrigerate overnight.
2. Preheat the oven to 250°. Pour off any liquid on the baking sheets, cover
the ribs with foil and roast for about 3 hours, until the meat is tender but not
falling off the bone. Pour off any liquid on the baking sheets.
3. Meanwhile, in a saucepan, melt the butter. Add the onion, garlic and
thyme and cook over moderate heat until the onion is softened, about 5
minutes. Add the ketchup, vinegar, beef broth, hot sauce, Worcestershire
sauce and molasses and bring to a boil. Simmer over low heat, stirring
occasionally, until thickened, about 30 minutes.
4. Preheat the broiler and position a rack 10 inches from the heat. Brush the
ribs liberally with the barbecue sauce and broil for about 10 minutes, turning
and brushing occasionally with the sauce, until well-browned and crispy in
spots. Transfer the ribs to a work surface and let rest for 5 minutes. Cut in
between the bones and mound the ribs on a platter. Pass any extra barbecue
sauce on the side.
MAKE AHEAD The roasted ribs and barbecue sauce can be refrigerated
separately for up to 4 days. Return to room temperature and broil just before serving.
Cucina Magia 