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Chicago-Style Barbecued Ribs

Chicago ribs are typically smoked at about 200 degrees for at least eight hours. This slow-and-low cooking method delivers the moist, tender meat that defines Chicago ribs.

1

tablespoon

dry mustard

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

2

racks baby back ribs, (about 1 1/2 pounds each), membrane removed (see related photo)

1

cup

hickory wood chips, soaked for 15 minutes

Sauce

1 1/4

cups

ketchup

1/4

cup

molasses

1/4

cup

cider vinegar

1/4

cup

water

1/8

teaspoon

liquid smoke

1

For the ribs: Combine mustard, paprika, sugar, garlic and onion powders, celery salt, cayenne, and allspice. Reserve 2 tablespoons for sauce. Pat ribs dry with paper towels and massage remaining spice rub into both sides of ribs. (Ribs can be wrapped in plastic and refrigerated for up to 24 hours.)

2

#

3

Open bottom vent on grill. Light 100 coals. Arrange 13 by 9-inch disposable aluminum pan filled with 2 cups water on one side of grill. When coals are covered in fine gray ash, arrange in pile on opposite side. Scatter chips over coals and set cooking grate in place. (For gas grill, place chips in small disposable aluminum pan and place directly on primary burner of grill. Place another disposable aluminum pan filled with 2 cups water on secondary burner(s) and set cooking grate in place. Turn all burners to high and heat, covered, until chips are smoking heavily, about 15 minutes. Turn primary burner to medium and shut other burner(s) off.) Position ribs over water-filled pan and cook, covered (open charcoal grill lid vent halfway), rotating and flipping racks once, until ribs are deep red and smoky, about 1 1/2 hours.

4

#

5

Adjust oven rack to middle position and heat oven to 250 degrees. Set wire rack inside rimmed baking sheet and add just enough water to cover pan bottom. Arrange ribs on wire rack, cover tightly with aluminum foil, and cook until ribs are completely tender, 1 1/2 to 2 hours. Transfer to serving platter, tent with foil, and let rest 10 minutes.

6

#

7

For the sauce: Meanwhile, whisk ketchup, molasses, vinegar, water, liquid smoke, and reserved spice rub in bowl. Brush ribs with 1 cup barbecue sauce. Serve, passing remaining sauce at table.

Servings: 4

Yield: 4-6 Servings

Nutrition Facts

Serving size: 1/4 of a recipe (4.8 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients. 3 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.

Amount Per Serving

Calories

182.52

Calories From Fat (4%)

7.43

% Daily Value

Total Fat 0.97g

1%

Saturated Fat 0.14g

<1%

Cholesterol 0mg

0%

Sodium 1289.23mg

54%

Potassium 643.84mg

18%

Total Carbohydrates 44.32g

15%

Fiber 1.35g

5%

Sugar 35.73g

 

Protein 1.97g

4%

Tips

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.