Chicago-Style Barbecued Ribs
These Chicago-Style Barbecued Ribs are sweet, smoky, tangy, tender, and perfect for your next cookout!
Servings: 4 -6 people
Ingredients
For the Ribs
- 1 tablespoon dry mustard
- 1 tablespoon paprika
- 1 tablespoon light brown sugar
- 1 ½ teaspoons garlic powder
- 1 ½ teaspoons onion powder
- 1 ½ teaspoons celery salt
- 1 teaspoon cayenne pepper
- ½ teaspoon ground allspice
- 3 pounds baby back ribs (about 2 racks) membrane removed
- 2 cups hickory wood chips soaked in water for 20 minutes
For the Sauce
- 1 ½ cups ketchup
- ¼ cup dark molasses not blackstrap
- ¼ cup apple cider vinegar
- ¼ cup water
- ⅛ teaspoon liquid smoke
Instructions
For the Ribs
- Mix together mustard, paprika, sugar, garlic powder, onion powder, celery salt, cayenne, and allspice, setting aside 2 tablespoons for later use in the sauce. After drying the ribs with paper towels, thoroughly rub the remaining spice mixture onto both sides of the ribs. If desired, you can wrap the seasoned ribs in plastic wrap and refrigerate them for up to 24 hours to enhance the flavor.
- To get started, open the vent on your grill and fill a chimney starter with hardwood charcoal or 100 coal briquettes. Next, place a 13-by-9-inch disposable aluminum pan filled with 2 cups of water on one side of the grill. Once the charcoal or coals are covered in a fine gray ash, pile them on the opposite side of the grill. Finally, sprinkle the wood chips over the hot coals and set the cooking grate in position. Place the ribs over the pan filled with water and cover the setup. Keep the lid vent halfway open while cooking. Remember to rotate and flip the racks once during the process. After approximately 1 ½ hours, the ribs should achieve a deep red color and a smoky flavor.
- Meanwhile, preheat your oven to 250℉ and position the oven rack in the middle. Place a wire rack inside a rimmed baking sheet and pour in enough water to cover the bottom of the pan. Lay the ribs on the wire rack, then cover them securely with aluminum foil. Bake until the ribs are fully tender, about 1½ to 2 hours. Once done, move the ribs to a serving platter, cover them loosely with foil, and allow them to rest for 10 minutes before serving.
For the Sauce
- In a bowl, combine ketchup, molasses, vinegar, water, liquid smoke, and the reserved spice rub, whisking them together until well blended. Brush the ribs generously with one cup of the barbecue sauce, and serve the remaining sauce on the side. Enjoy!
Notes
For a gas grill, start by placing wood chips in a small disposable aluminum pan and setting it directly on the primary burner. On the secondary burner(s), place another disposable aluminum pan filled with 2 cups of water, then return the cooking grate. Turn all burners to high and cover the grill, letting it heat until the chips begin to smoke heavily, which should take about 15 minutes. After that, reduce the primary burner to medium and turn off the other burner(s). Next, place the ribs over the pan filled with water and cook them covered, rotating and flipping the racks once during the process. This should take about 1 ½ hours, resulting in ribs that are deep red and infused with a smoky flavor.
Ribs can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
Calories: 674kcal | Carbohydrates: 47g | Protein: 43g | Fat: 36g | Saturated Fat: 13g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 15g | Trans Fat: 0.3g | Cholesterol: 148mg | Sodium: 1909mg | Potassium: 1207mg | Fiber: 2g | Sugar: 39g | Vitamin A: 1581IU | Vitamin C: 5mg | Calcium: 142mg | Iron: 4mg
