Baby Back Ribs

I love lazy Sundays, when a few close friends come over and make themselves at home.  It's almost no fuss to put out a rack of ribs, some chips, veggie plate and pass beverages.  I'm blessed to have finally fine-tuned my secret rub.  I mix up a large quantity and replenish it frequently.  I buy my spices from Penzey's.  I think we all should have a secret spice mix.  In my opinion the key ingredients for a great chili/rib/tri-tip type of rub are:

salt (you may use smoked salt if you like smokey meats)

black pepper (as flavor enhancer)

garlic powder

onion powder

paprika (color and flavor)

cayenne, chipotle, arbol or other hot pepper (for heat)

herbs (like basil, oregano, thyme, rosemary, whatever essence you like)

nutmeg, cinnamon, mace (a tiny bit of one of these for a hint of sweetness)

Play with the amounts as you experiment and make sure you write it all down, especially the end result and what you would do differently next time.  It's truly a fun journey.  Within a few months you will have your perfect secret spice mix.

So, buy your racks of baby back or spare ribs (spare ribs are slightly tougher than baby backs, but I prefer them, since I cook them for a very long time at low temperature).  Make sure your butcher removes the membrane (they have a special device).  Rub your spice mix generously all over the racks, wrap tightly and refrigerate overnight.

9 hours before you want to serve them, preheat the oven to 200 degrees F.  Position the ribs on the middle rack and allow to slowly cook for at least eight hours.  Yummmmy!

BBQ Sauce for dipping (you may mop some on the ribs in the last half hour of cooking if you like, or just pass around the table for optional dipping)

1/2 tablespoon canola oil

1/2 medium onion, finely diced

2 - 3 cloves garlic, finely minced

1 12 or 14-oz can tomato sauce or pureed tomatoes

1/3 cup reduced pomegranate juice (a concentrated syrup, available at Whole Foods or the ethnic section of some grocery stores)*

1/3 cup black strap molasses

Hot Sauce (any will do, for example Tabasco, pureed chipotle in adobo, use your favorite)

Salt and Pepper to taste

your secret spice mix or whatever rub you have on the ribs (optional)

Heat the oil in a non-reactive saucepan over medium heat.  Add the onions and cook for 5 minutes until translucent.  Add the garlic (you may use whole cloves and simply grate them into the pot, instead of mincing them) and  cook for another minute.  Add the tomato sauce, pomegranate reduction, and molasses and mix well.  Reduce the heat, cover and allow the mixture to cook for 15 minutes until all the components come together.  At this point, have some tasting spoons on hand.  Add salt, pepper and hot sauce in small increments and keep tasting until you get the flavor you like.  You may even need to adjust the sweetness by adding more molasses, or the acidity by adding more pomegranate reduction.  You may add some of your secret spice mix to tie the sauce in with the rub on the ribs.  Use small amounts and keep tasting until you find the right balance.

*In the absence of pomegranate reduction apple cider vinegar will work.  Just be sure to use only a tablespoon at a time so your sauce doesn't get too tart!