Baby Back Rib Roast with Creole BBQ Sauce
Cameron Clegg, executive chef for Parkhurst Dining Services, says his barbecue recipes often come about through trial and error. A Carolina native, Clegg often slow roasts for up to 10 hours as much as 72 pounds of ribs at a time to serve his employee customers. This recipe is designed for a much smaller rack. Clegg adds that it will work for chicken and other cuts of pork as well.
Ingredients
2 cups dark brown sugar
¼ cup Montreal chicken seasoning
¼ cup chili powder
3 tbsp. paprika
2 tbsp. kosher salt
2 tbsp. ground black pepper
6 baby back ribs
Canola oil as needed
Creole BBQ Sauce
Yield: 3 quarts
2 tbsp. vegetable oil
1 cup chopped onion
2 cloves minced garlic
4 cups ketchup
1 cup water
½ cup apple cider vinegar
¼ cup packed dark brown sugar
¼ cup seasoning salt
¼ cup steak sauce
3 tbsp. molasses
1 cup stone ground mustard
½ tsp. ground celery seed
2 tsp. liquid smoke
Steps
- Blend all dry ingredients together in bowl.
- Lay ribs out on tray and lightly coat with oil. Heavily coat ribs in dry rub and refrigerate overnight.
- Turn heat down to 275°F and allow ribs to slow roast for 2 to 3 hours, depending on thickness of ribs.
- Allow ribs to rest before serving. (They should be tender with a nice outer crust or bark.)
Creole BBQ Sauce
- Heat oil in pot over medium heat. Add onion and garlic, cooking until onion is golden brown, 6 to 7 minutes.
- Stir in ketchup, water, vinegar, brown sugar, seasoning salt, steak sauce, molasses, mustard and celery seed.
- Bring to a boil, then reduce to medium-low. Simmer until onion is tender, 15 minutes. Stir in liquid smoke. Strain sauce, pressing on solids to extract liquid.
- Add juice from barbecued meat to intensify flavor.