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Jet Tila's Baby Back Ribs Recipe

Baby Back Ribs

  By Chef Jet

June 14, 2017

Jet Tila's Baby Back Ribs Recipe


Baby Back Ribs

1Place the ribs on a large baking sheet. In a small mixing bowl, combine the kosher salt, brown sugar, paprika, garlic powder, onion powder, cumin, black pepper, and cayenne. Stir well to combine. Divide the mixture evenly between the racks and rub well onto all sides. Wrap the ribs in 2 layers of plastic wrap. Allow to sit undisturbed for at least 20 minutes, and up to 8 hours before proceeding. (Refrigerate if ribs sit longer than 20 minutes.) Remove the ribs from the refrigerator and allow to come to room temperature for 1 hour. Prepare a stovetop smoker according to the manufacturer's instructions. Remove the plastic wrap and place the ribs on the rack in the stovetop smoker. Close the lid and smoke for 1 hour over low heat.

2Preheat the oven to 300 degrees F.

3Remove the ribs from the smoker and place on a foil-lined baking sheet. Generously brush the ribs on both sides with the sauce and cover with aluminum foil. Bake for 2 hours. Remove from the oven and allow to rest, covered, for 20 minutes. Using a sharp knife, slice between the ribs and serve, with additional sauce on the side.

Barbecue Sauce

1Combine all of the ingredients in a blender and blend until smooth. Transfer to a nonreactive saucepan and simmer for 20 minutes to allow the flavors to marry. Use immediately, or refrigerate in a nonreactive, airtight container for up to 2 weeks. Yield: 1 3/4 cups.


Baby Back Ribs

4-5 lbs baby back ribs (2 full slabs)

2 tbsp kosher salt

1 tbsp dark brown sugar

1 tbsp paprika

3/4 tsp granulated garlic powder

1 1/2 tsp granulated onion powder

1/2 tsp cumin powder

1 tsp ground black pepper

1/2 tsp cayenne pepper

Barbecue Sauce

1/2 cup red wine vinegar

1 cup chopped yellow onion

1 tbsp minced garlic

1/4 cup light brown sugar

2 tsp hot pepper sauce

1 cup ketchup

1 tsp lemon zest

1/4 cup fresh lemon juice