Saddleback BBQ: Baby Back Ribs

Saddleback BBQ: Baby Back Ribs

Saddleback BBQ a Michigan based craft BBQ joint teaches us how to perfect baby back ribs. There’s a lot of attention on spare ribs, but I’m a believer that some of the best joints serve up baby backs, I’m not talking about that Chili’s stuff either.

Visit Cook Shack Recipes for the Saddleback BBQ: Baby Back Ribs Recipe

Ingredients: 

Two Gallon Recipe:
2 gallons Bullseye Barbecue Sauce

32 ounces light brown sugar
46 oz. can pineapple juice
1 large red onion, finely minced
1 tablespoon cayenne pepper
Parsley flakes (for color)

One Quart Recipe:
1 quart Bullseye BBQ Sauce

4 ounces light brown sugar
6 ounces pineapple juice
1/4 cup red onion, finely minced
1/4 teaspoon cayenne pepper
Parsley flakes, for color

Directions: 

To prepare the Baby Back Ribs, first pour the barbecue sauce into a 4" hotel pan. Take the 32-ounce bag of brown sugar and place it in one of the empty sauce containers, then add pineapple juice. Replace the lid and shake gently. Pour the contents into the other empty container and repeat the procedure to remove the barbecue sauce from the sides of the container. Then, pour it into the 4" pan and add one large minced onion and 1 Tbs. cayenne pepper, mixing everything with a wire whip. Sprinkle parsley flakes over the ribs just before serving. Note that if you are preparing these ribs at home, you won't need 2 gallons of sauce. Here's a recipe for one quart of sauce to be used with smaller quantities of ribs. To prepare each rack of ribs, rub down every side of the rack with a mixture of 60 percent brown sugar and 40 percent Cookshack RibRub. Place them in a 180°F smoker and smoke-cook them for 3 to 4 hours over hickory wood. Once the smoking is completed, bring the product into the kitchen and fully dip each slab of ribs into Saddleback Barbecue Sauce. Place the sauced rib slabs on full sheet pans and put them in a 300°F convection oven (with the fan off) for 45 minutes. Remove from the oven and sprinkle each full slab with parsley for color. Cut into individual rib sections and place 8 to 10 on a platter for an individual order or arrange them neatly in a 2" hotel pan for buffets. Enjoy your delicious ribs!