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Friday, November 18, 2011

2 napkin ribs

If I need our kids to donate a kidney or clean their rooms, this is the dinner that will motivate them.  They now know to set the table with two napkins, one for your lap and one for you chin.  This recipe is from Russ Signorino who won a cook-off with them.  They are amazing.  They are quite spicy, just as a warning, but that is how we like them.

2 Napkin Ribs

1 1/2 c packed brown sugar
1 1/2 c ketchup
1/3 c red wine vinegar
1/4 c water
4 tsp dry mustard
1 Tbsp garlic powder
1 Tbsp Worcestershire sauce
2 tsp paprika
2 tsp pepper
1/4 tsp salt
5 Tbsp brown sugar
1 1/2 tsp chili powder
1 1/2 tsp crushed red pepper
1 tsp garlic powder
1/2 tsp kosher salt
1/2 tsp onion powder
1/4 tsp pepper
2 racks baby back ribs (about 5 pounds)

1. For sauce in a tupperware bowl mix brown sugar, ketcup, vinegar, water, dry mustard, 1 Tbsp garlic powder, Worcestershire sauce, aparika, 2 tsp black pepper and 1/4 tsp salt.  Seal shut and refrigerate for several hours.
2. For rub, in a bowl combine, sugar, chili podwer, red pepper, 1 tsp garlic powder, 1/2 tsp salt, onion powder, 1/4 tsp black pepper.
3. Put each rack of ribs on a large sheet of aluminum foil.  Cover ribs with rub, making sure they are spread all over.
4. Seal ribs shut into an aluminum foil packet by covering top with another sheet of aluminum foil and then rolling up the sides.
5. Put ribs into the fridge for several hours, up to 24.
6. Put ribs in the aluminum foil onto a baking sheet and put in oven at 350 degrees for an hour and a half to two hours.
7. Open up foil packets and spread half of the BBQ sauce over each rack.  You can either then move the ribs to the BBQ or cool for 15 more minutes in the oven.
8. Serve with extra BBQ sauce.