{{ :recipes:chicago-style_barbecued_ribs.jpg?direct&200|}} ====== Chicago-Style Barbecued Ribs ====== /* Description */ ** Why this recipe works:** Chicago-Style Barbecued Ribs recipes typically call for smoking the ribs at about 200 degrees for at least eight hours. This slow-and-low cooking method delivers the moist, tender meat that defines Chicago ribs. We wanted to replicate the same method in our test kitchen. To shorten cooking time, we started our recipe on the grill—where the ribs picked up good color and smoke flavor—and finished them in the oven. Placing pans of water on the grill and in the oven steamed the ribs, making them extra moist and tender. For the hallmark Chicago-Style Barbecue Sauce recipe, we used celery salt, allspice, and plenty of cayenne pepper. {(rater>id=100|name=Chicago-style Barbecued Ribs|type=rate|headline=off)} |**Preheat:** 250°|**Yield:** 6 servings|| |**Prep:** 0:30|**Wait:** 0:00|**Cook:** 3:00| ====== Ingredients ====== * 3 lbs baby back ribs (2 racks) **Rub** * 1 tablespoon mustard powder * 1 tablespoon paprika * 1 tablespoon dark brown sugar * 1 1/2 teaspoons garlic powder * 1 1/2 teaspoons onion powder * 1 1/2 teaspoons celery salt * 1 teaspoon cayenne pepper * 1/2 teaspoon ground allspice **Sauce** * 1 1/4 cups ketchup * 1/4 cup molasses * 1/4 cup cider vinegar * 1/4 cup water * 1/8 teaspoon liquid smoke ====== Directions ====== - Soak 1 cup hickory chips in water for 15 minutes. - Using a paring knife, trim membrane off bone-side of racks. Place on a baking sheet. - In a bowl, thoroughly combine rub ingredients. Remove 2 tablespoons and set aside for sauce making. Pat ribs dry and sprinkle remaining spice rub over both sides of both racks. - Set barbecue grill for indirect heat. Place hickory chips in a disposable aluminum pie plate directly over heat source. Place a second, large aluminum roasting pan to one side of the heat source, and add 2 cups water. Arrange cooking grates over pans. If using gas, turn on burner under wood chips to high, and other burners to medium. Close lid and preheat 15 minutes. - Reduce main burner to medium and turn other burners off. Place ribs over pan of water, bone side up. Cook 90 minutes, turning once halfway through. - Place a rack over a baking sheet. Pour enough water in bottom to just cover. Transfer ribs to rack and wrap tightly in foil. Place pan in preheated 250°F oven for another 1½-2 hours. Transfer to cutting board, tent with foil and rest 10 minutes. - Combine ketchup, molasses, vinegar, water, liquid smoke, and reserved spice rub. Whisk thoroughly. Mop ribs thoroughly with sauce, using about 1 cup of sauce. Serve remaining sauce on the side. ====== Notes ====== * The dry spices are used to flavor both the rub and the barbecue sauce. * When removing the ribs from the oven, be careful to not spill the hot water in the bottom of the baking sheet. /* Nutrition block - remove the slash-asterisk and asterisk-slash from just above and below the following block */ /* ====== Nutrition ====== |Calories (kcal): |Fat Calories (kcal): |Cholesterol (mg): |[[recipes:notes:nutrition guidelines |(Guide)]] | |Fat (g): |Saturated Fat (g): |Mono Fat (g): |Poly Fat (g): | |Protein (g): |Carbohydrates (g): |Sodium (mg): |Fiber (g): | */ {{tag>Recipes Grilling-BBQ American AmericasTestKitchen/CooksCountry }} /* Recipe Tags - Copy and paste tags from the list below to the tag list in the above line, replacing the "TagsNeeded" tag and separated by spaces. */ /* ---Recipe Types--- Appetizer Beverage Beverage/Cocktail Bread Bread/Biscuit-Roll Bread/Muffin Bread/Quickbread Brines-Marinades-Rubs Breakfast Casserole Canning-Freezing Condiment CrockPot Dessert Dessert/Bar-Brownie Dessert/Cake Dessert/Cake/Frosting Dessert/Candy-Chocolate Dessert/Crisp-Buckle Dessert/Cookie Dessert/Custard-Curd Dessert/IceCream Dessert/Pie Dessert/Pie/Crust Dessert/Topping Dip-Spread Entertaining Fondue Grilling-BBQ Holiday Kid-Friendly MainDish MainDish/Beef Roast American AmericasTestKitchen/CooksCountry MainDish/Poultry MainDish/Pork MainDish/Seafood Pasta-Rice Pizza Roast American AmericasTestKitchen/CooksCountry Salad Salad/Dressing Sandwich Sauce-Gravy Sausage-Pate Seasoning Side Snack Soup Stew-Braise Stir-Fry Vegetarian ---Recipe Cuisines--- American AmericasTestKitchen/CooksCountry American/Cajun-Creole American/Southern American/TexMex Asian Asian/Chinese Asian/Indian Asian/Japanese Asian/Korean Asian/Thai Asian/Vietnamese European European/Belgian European/Czech European/Dutch European/English European/French European/German European/Greek European/Polish European/Irish European/Italian European/Portuguese European/Russian European/Scandinavian European/Spanish European/Swiss Latin Latin/Brazilian Latin/Mexican MiddleEastern MiddleEastern/Ethiopian MiddleEastern/Jewish MiddleEastern/Lebanese ---Recipe Sources--- 365Recipes 365Recipes/Grilling 365Recipes/Chicken 365Recipes/Pasta AmericasTestKitchen AmericasTestKitchen/CooksCountry AmericasTestKitchen/CooksIllustrated BetterHomesGarden BonAppetit Chowhound FineCooking FoodWine GoodEats Gourmet Jennivines HDawson AMarcos DMarcos JMarcos KMarcos JPhalen ---Recipe Ratings--- 5★ 4★ 3★ 2★ 1★ No★ ---Recipe Alerts--- RecipeNeeded RecipeIncomplete RecipeWrong RecipeFails TagsNeeded */ ~~DISCUSSION~~