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RUSTIC RUBBED BABY BACK RIBS WITH CITRUS-CHIPOTLE BBQ SAUCE - Chef Kai Chase
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RUSTIC RUBBED BABY BACK RIBS WITH CITRUS-CHIPOTLE BBQ SAUCE

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RUSTIC RUBBED BABY BACK RIBS WITH CITRUS-CHIPOTLE BBQ SAUCE

RUSTIC RUBBED BABY BACK RIBS WITH CITRUS-CHIPOTLE BBQ SAUCE

Chef Kai Chase
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Ingredients
  

Rustic Rubbed Baby Back Ribs

  • 3 Full Slabs Baby Back Ribs
  • 1 Cup Emeril Lagasse’s “Rustic Rub”EVO
  • 5 Btls Dark Negro Modelo Beer
  • 6 Cup Water
  • 3 Lrg. Yellow Onions Sliced
  • 6 Bay Leaves

Citrus-Chipotle BBQ Sauce

  • 1 Orange cut in fourths
  • 2 cups O.J.
  • 3 Chipotle Peppers Chopped
  • 4 cups Teriyaki Sauce w/Sesame Seeds
  • 2 tsp. Chopped Garlic
  • 4 Bay Leaves
  • 2 Tbl. EVO
  • ½ cup Sweet Vidalia Onion Small Diced
  • 1 Lrg. Btl. KC Masterpiece BBQ Sauce (original)
  • ½ cup Lemon Juice
  • 1 tsp. Crushed Red Chili Flakes
  • 1 Pink Grapefruit cut into fourths
  • 1 cup Cointreau
  • 2 cups Dark Brown Sugar
  • 1 Tbl. Brown Sesame Seeds

Instructions
 

Rustic Rubbed Baby Back Ribs

  • Rub the ribs with EVO and coat on both sides with Emeril Lagasse’s “Rustic Rub.” Set aside.
  • In a large stock pot bring the beer, water, onion and bay leaves to a rolling simmer.
  • Gently add the ribs to the pot and boil for 1 1/2 hours. Ribs should be tender pliable.
  • Remove the ribs from the stock pot and place on an already hot grill and begin basting with the bbq sauce.
  • Grill for about 30 minutes, turning and basting with the Citrus-Chipotle BBQ Sauce, until the ribs are coated, sticky and done.

Citrus-Chipotle BBQ Sauce

  • In a large pot add the EVO , onion and garlic. Sweat the onions until they are translucent over medium heat.
  • Add the chipotle peppers and chili flakes and sautee for 3 minutes.
  • Add all the remaining ingredients and simmer on low heat for approximately 1 hour and fruit is softened and pulp has integrated into the sauce. Remember to stir the sauce often so it doesn’t scorch.
  • Remove the sauce from the heat and let cool.
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