What is a summer BBQ without ribs? Ribs are a staple that you will find at just about any sweltering hot outdoor Texan barbecue and boy, do I have the recipe for you! Soaking them overnight in liquid smoke really gives them a backyard taste even though you've baked them in the oven. If you can't stand the heat...get into the kitchen and bake these ribs!
Patience is the key to these sweet and spicy ribs. The process will take you three days...yes, three days. The first two days are minor quick steps in preparation that will lead you to the final day of roasting low and slow.
The result: sweet, spicy and succulent ribs.
2 lb. rack of baby back ribs
1/2 c. of liquid smoke, separated
1 T. cumin seeds, toasted
2 T. ancho chili powder
1 t. cayenne pepper
2 t. sweet Hungarian paprika
2 T. brown sugar
1 T. granulated sugar
3 garlic cloves, peeled and smashed
1/2 c. spicy barbecue sauce
Dash of Worcestershire Sauce
1/2 t. Old Bay seasoning
1/4 c. beer
Soak Ribs in 1/2 c. minus 1 tablespoon of liquid smoke, reserve the Tablespoon of Liquid Smoke. Wrap in plastic wrap or use a gallon bag and soak over night.
Make the dry rub. Add cumin, ancho chili powder, cayenne, paprika, sugars and garlic cloves to a food processor or mortar and grind to a paste. Rub on both sides of ribs, wrap in plastic and refrigerate overnight.
Preheat oven to 215 degrees. Place ribs uncovered in a baking dish. Bake for three hours. Remove from oven and mix BBQ sauce, reserved liquid smoke, Worcestershire sauce and Old Bay and spread on top of the ribs. Add the beer to the bottom of the pan and bake 45 minutes longer.