Photo: Ribs with Big Daddy Rub Recipe
Ingredients
- 5 pounds St. Louis style ribs
- 2 cups Big Daddy Rub, recipe follows
- 2 liters cola (recommended: Coca-Cola)
- 4 cups water
- Apple Cider Buttermilk Dipping Sauce, recipe follows
Directions
Preheat oven to 350 degrees F.
Rub ribs with 1 cup Big Daddy Rub until evenly coated on both sides. Allow ribs to marinate at room temperature for 30 minutes.
Place ribs in 2 large roasting pans and cover with the cola and water. Cover with foil and cook in oven for 1 1/2 hours. Remove ribs from oven and allow to cool. Slice ribs into individual-size pieces.
Preheat grill over medium-high heat.
Place ribs on the grill. Brush on apple cider-buttermilk sauce. Cook for additional 5 minutes.
In a large bowl, toss ribs with another 1 cup of rub until well coated. Spread ribs out on a sheet tray and bake in the oven for an additional 20 minutes until caramelized.
Serve alongside a cider-buttermilk sauce, chipotle aioli, or harissa rouille.
Big Daddy Rub:
- 3 cups brown sugar
- 1/4 cup kosher salt
- 1/4 cup smoked paprika
- 2 tablespoons ground cumin
- 2 tablespoons hot chili powder
- 2 tablespoons cayenne
- 2 tablespoons freshly ground black pepper
- 2 tablespoons red pepper flakes
In a medium sized bowl, mix all ingredients until well combined.
Yield: 4 cups
Apple Cider Buttermilk Dipping Sauce:
- 2 cups apple cider
- 1/4 cup granulated sugar
- 1 tablespoon red pepper flakes
- 2 tablespoons buttermilk
- 1 teaspoon lemon juice
- 1 teaspoon lemon zest
In a medium pot add apple cider, sugar and red pepper on medium high heat. Reduce by half. Pour mixture into a separate bowl. Add buttermilk. Mix thoroughly and add lemon juice and zest.
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By tntdupuch
on February 04, 2012
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These are the BEST ribs EVER! When my husband grills, all I want is the the Big Daddy Rub ribs. And he has out did everyone in the family with these ribs!!
By mattwalma_12625381
on January 13, 2012
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I've made these at least a dozen times for dinner parties/pot lucks, and continue to get compliments on them. I prefer to steam the ribs rather than stew them, as you don't use as much of the rub. Also, I find that stewing them in the cola removes all of the rub from the ribs. The recipe for the dry rub will make a lot extra, which I've learned to store away for the next time. I don't throw the ribs back in the oven after BBQing with the reduced cider glaze, as I find that this already gives the sweet/hot flavour. Also, I don't use the buttermilk. THESE ARE THE BEST!
By jjms1203_7837452
Villa Park, IL
on October 30, 2011
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I wanted to love these, but I didn't. I probably did something wrong since there are close to 100 five star reviews. Maybe I'll try again.
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