All-American Barbecued Baby Back Ribs

I found this recipe in my Curtis Stone cookbook (sigh).  You all know what I think of Curtis (swoon). But his hotness aside...he is an amazing Chef!  This recipe does take a long time, but it is so worth it.  And making your own barbecue sauce is well worth the effort as well.   Our family gobbled it right up!

You make the rub and let it set on the meat for an hour.  Then you cook it for an hour. 

Add the sauce and let it set another hour.

Cook it uncovered for 30 minutes.  Yes, you will have to pick a day that you plan on being home awhile.  It is so yummy!

Here is the recipe:

ALL-AMERICAN BARBECUED BABY BACK RIBS

from Curtis Stone's cookbook:  Relaxed Cooking with Curtis Stone

Serves 4

DRY RUB AND RIBS
1 teaspoon Cajun or creole seasoning
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon sweet or hot paprika
2 1/2 pounds meaty baby back pork ribs (about 2 large racks)

BARBECUE SAUCE
2 tablespoons unsalted butter
2 medium onions, chopped
1 small celery stalk, finely chopped
2 cups beef broth
2 cups ketchup
1 cup distilled white vinegar
3/4 cup (packed) light brown sugar
1/4 cup fresh lemon juice
3 tablespoons Worcestershire sauce
2 tablespoons steak sauce
1 1/2 teaspoon chili powder
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon dry mustard
1/2 teaspoon freshly ground black pepper
1 teaspoon hot sauce

1. Mix the Cajun seasoning, oregano, cumin, and paprika in a small bowl to blend, and rub the mixture all over the ribs. Wrap the ribs in heavy-duty foil, encasing them completely, and refrigerate for at least 1 hour and up to 1 day.

2. Preheat the oven to 350 degrees F. Place the wrapped ribs on a heavy baking sheet and bake in the foil for about an hour, or until the meat is very tend. Unwrap the ribs and let them cool.

3. Meanwhile make the barbecue sauce: Melt the butter in a large heavy saucepan over medium heat. Add the onions and celery, and sauté for 5 minutes, or until the vegetables are tender. Mix in the beef broth and all the remaining ingredients, and bring to a boil over high heat. Then reduce the heat to medium-low and simmer, uncovered, stirring occasionally, for 1 hour, or until the sauce reduces and thickens slightly.

4. Coat the ribs with half of the sauce and marinate for at least 1 hour at room temperature or for up to 1 day in the refrigerator. Reserve the remaining barbecue sauce.

5. Preheat the oven to 350 degrees F. Place the ribs on a foil-lined rimmed baking sheet and roast, uncovered basting often with some of the remaining barbecue sauce, for about 25 minutes, or until the ribs are heated through. Rewarm the remaining sauce and serve it alongside the ribs.

NOTE: You'll want to begin preparing the ribs well in advance (even up to two days ahead) to make sure they have time to marinate.