Smoked Baby Back Pork Ribs with BBQ Sauce Recipe
Smoked ribs with a homemade barbecue sauce!
Servings Prep Time
4servings 30minutes
Cook Time
2-3hours
Servings Prep Time
4servings 30minutes
Cook Time
2-3hours
Ingredients
Spice Mix – Day 1
Pressure Cooker – Day 2
Barbecue Sauce – Day 3
Instructions
Spice Mix – Day 1
  1. In a spice grinder process black peppercorns, ajwain and brown sugar. Transfer ground spices to a small Mason jar.
  2. Add sweet paprika, smoked paprika, coarse sea salt, ground cumin to the jar, close lid and shake to combine all the ingredients.
  3. Remove membrane from ribs, divide into 4 smaller racks. Place the racks into big plastic container, sprinkle with spice mix, close the container and shake until all the spice mix is absorbed by the ribs. If necessary massage the last of the spice mix by hand into the ribs.
  4. Keep refrigerated overnight in the closed plastic container.
Pressure Cooker – Day 2
  1. Line the bottom of 6 liter pressure cooker with sliced onion, carrots, chopped red chili peppers and the whole head of garlic cut horizontally across the cloves.
  2. Place rib racks in the cooker in a such pattern to minimize overlap.
  3. Use red wine to rinse the plastic box where the ribs were held and pour into the cooker.
  4. Over medium high heat (8 out of 10) and without lid, bring the wine to simmer. Close the pressure cooker and over medium heat (5 out of 10) bring the cooker slowly to the full pressure, in about 30 minutes.
  5. When cooker is at pressure, start counting time for the following 45 minutes.
  6. Remove cooker from heat, leave the lid on and let rest and depressurize for 15-30 minutes.
  7. Carefully remove the racks and place on tray, let cool to room temperature. Cover with plastic wrap and refrigerate overnight to firm up the ribs.
  8. Strain all the liquid to the container, cool off in a water bath. Cover the container and refrigerate overnight.
Barbecue Sauce – Day 3
  1. Remove layer of fat from the refrigerated broth. Measure the weight of the broth. It should be in the range of 400-450 g. If the weight is different than that adjust the rest of the ingredients up or down accordingly.
  2. Transfer broth to the medium size sauce pan. Add ketchup, sugar, red wine vinegar, apple cider vinegar and mustard.
  3. Over medium heat (5 out of 10) bring it to simmer and then reduce heat to low simmer. You should see just small bubbles gently rising to the surface. Keep reducing for couple of hours and stir occasionally. When you get dark brown, glossy and thick liquid you are done.
  4. Let cool off and then stir in the liquid smoke. Pour in Mason jar and keep refrigerated.
Ribs Smoking
  1. Heat up the ribs over indirect fire on a charcoal grill. Sprinkle soaked wood chips over the hot embers. Smoke the the ribs for 10 -15 minutes, depending on a heat level.
  2. Brush the rib racks with barbecue sauce, garnish with freshly cut scallions and serve warm.