We buy ribs in bulk at Costco, wrap 'em individually and freeze them. They're convenient to keep around, and only require a couple hours to defrost. And they're tasty!
This preparation is one of the last recipes I took from Gourmet magazine, before firing them. Before kicking them to the curb. Before telling them, "It's not me, it's you."
Start with the rub (makes enough for two racks of pork ribs):
2 tablespoons packed dark brown sugar1½ teaspoons salt
2 tablespoons paprika
1½ teaspoons chipotle chile powder
1½ teaspoons ground cumin
1 teaspoon ground allspice
½ teaspoon black pepper
Mix, and rub all over those beautiful ribs. Let sit in the fridge a couple hours with the rub.
Toss the ribs on a medium hot grill, on indirect heat. I aim for 225°F, and use wet hickory for smoke.
Smoke for an hour at 225°F. Meanwhile, make the sauce. I make a double batch and freeze the extra:
1½ cups chopped onion (from 1 large)
6 garlic cloves, finely chopped
1½ tablespoons finely chopped peeled fresh ginger
2 tablespoons vegetable oil
1½ cups ketchup
½ cup cider vinegar
6 tablespoons soy sauce
½ cup water
¼ cup packed dark brown sugar
1½ teaspoons salt
¾ teaspoon black pepper
Sauté the onions, garlic and ginger. When starting to brown, deglaze the pan with the liquid ingredients. Add spices and simmer for 20 minutes or so, and then run the sauce through a blender. Yum.
After an hour on the smoker, start glazing the ribs with sauce, every 20 minutes or so. Smoke the ribs for two more hours at 225°F.
Remove from the grill, allow the ribs to rest for 10 minutes on a cutting board, then separate the individual ribs with a cleaver. Serve immediately.
These will be a hit. I promise.