Cookbook:Baby Back Ribs

There are two methods here: the traditional smoking, and the oven smoking method. Both of them produce mouthwatering, fall-off-the-bone ribs.

Ingredients

 * 2 slabs baby back pork ribs (also known as back ribs, loin ribs, back loin ribs)
 * ¼ cup paprika (if you're doing the oven method, use smoked paprika)
 * 2 tbsp garlic powder
 * 2 tbsp chili powder
 * 2 tbsp cayenne pepper
 * 1½ cups tomato paste
 * ¼ cup molasses
 * ½ cup dark brown sugar, divided
 * ¼ cup apple cider vinegar
 * 1 tbsp salt
 * 1 tbsp black peppercorns, cracked
 * Several pounds each hickory and applewood chunks, or chips if using oven method

Prep

 * 1) Combine ¼ cup of the brown sugar, chili powder, garlic powder, cayenne, salt, and pepper. Rub meat side of ribs with this mixture and refrigerate for at least 1 hour.
 * 2) Combine remaining ingredients in a large saucepan and bring to a boil over high heat. Cook until reduced by half. Set aside.

Oven procedure

 * 1) Place a ¼ cup each hickory and applewood chunks in the bottom of a roasting pan. Place a rack in the pan and place ribs on the rack.
 * 2) Cover roasting pan with aluminum foil and place in the center of a 200°F oven and cook 6 hours, brushing with sauce every hour.
 * 3) Take ribs and remove foil. Brush meat side liberally with sauce and place under a preheated broiler until well browned.
 * 4) Slice into 1-rib portions and serve warm with remaining sauce.

Traditional procedure

 * 1) Place enough hickory and applewood into the firebox of your friendly neighborhood smoker to keep the temperature around 200°F.
 * 2) Place ribs in smoker and cook 6 hours, brushing with sauce every hour.
 * 3) Brush meat side liberally with sauce and place meat side down on a high grill until well browned.
 * 4) Remove, slice into 1-rib portions, and serve with remaining sauce.