Ingredients
1.5 cups dark brown sugar
1.5 cups ketchup
.3 to .5 cup red wine vinegar
.25 cup water
4 teaspoons dry mustard
1 tablespoon garlic powder
1 tablespoon Worcestershire sauce
2 teaspoons paprika
2 teaspoons black pepper
.25 teaspoon kosher salt
5 tablespoons light brown sugar
1.5 teaspoons chili powder
1.5 teaspoons crushed red pepper
1 teaspoon garlic powder
.5 teaspoon kosher salt
.5 teaspoon onion powder
.25 teaspoon black pepper
.25 teaspoon cayenne pepper
2 ribs baby back ribs
Preparation
For sauce: In a large mixing bowl, beat dark brown sugar, ketchup, vinegar, and water with an electric mixer until blended. Beat in dry mustard, 1 T. garlic powder, Worcestershire sauce, paprika, pepper and salt. Cover and chill overnight.
For the rub: In a small bowl combine light brown sugar, chili powder, crushed red pepper, garlic powder, salt, onion powder black and cayenne peppers. reserve 1 to 2 T. for finish.
Place ribs in a self sealing bag; add rub, seal and shake to coat ribs. refrigerate 12-24 hours.
Wrap each rack in heavy duty foil. Grill over drip pan indie they with medium highest. for 1 hour. Open foil and add 1/2 c sauce to each package. reseal ad grill another 45 min. unwrap ribs and move ribs over direct heat; brush with additional sauce and grill until lightly browned, about 15 min.
