Chef Gabe Thompson of NYC’s Anfora, dell’anima, L’Apicio, L’Artusi and Alta Linea with his Pastry Chef wife Katherine, are two amazing chefs with resumes that any chef would envy. Their culinary creativity is astounding. Tabasco asked Gabe to create something that backyard barbeque chefs could make for Labor Day, and here is his creation.
Spice-Rub Baby Back Ribs with Chipotle BBQ Sauce
Created by Gabe Thompson of Dell’anima, L’Artusi, L’Apicio and Alta Linea
For the spice rub (yields 1/4 cup):
2 tablespoons Spanish smoked paprika
2 tablespoons granulated sugar
2 tablespoons kosher salt
2 teaspoons ground cumin
2 teaspoons ancho chili powder
For the BBQ sauce (yields 1 quart):
1 tablespoon olive oil
1 cup white or yellow onion, diced
2 tablespoons garlic, about 6 cloves, chopped
1 teaspoon kosher salt
1/3 cup tomato paste
1 cup light or dark brown sugar
1 cup apple cider vinegar
1 cup canned tomato puree
1/4 cup Worcestershire sauce
1/4 cup yellow mustard
1/4 cup molasses
3 tablespoons TABASCO® brand Chipotle Pepper Sauce
1 teaspoon ground black pepper
For the ribs:
2 racks baby back pork ribs, approximately 5 pounds
1 cup water
Preparation For the spice rub:
In a small bowl, combine all ingredients.
For the BBQ sauce:
In a 3 quart medium-sized saucepan, heat oil over medium heat. Add onion, garlic and salt; cook 5 to 10 minutes, stirring frequently, until mixture is soft and lightly golden brown. Add tomato paste and cook 1 to 3 minutes until lightly caramelized, stirring constantly to prevent burning. Stir in all remaining ingredients and let simmer 10 minutes; taste and adjust seasoning as needed. If desired, puree BBQ sauce with a blender.
Preheat oven to 300°F degrees.
Rub spice rub mixture evenly on the meaty side of ribs. Place ribs, meat side up, in a large roasting pan. Add water to the bottom of the pan, enough to have a thin layer along the bottom. Cover ribs with plastic wrap, then foil; place in the oven and cook 2 to 2.5 hours, until meat is tender or easily pierced with a fork.
Remove ribs from roasting pan and let to cool completely. Wrap ribs in plastic wrap and place in refrigerator to chill for several hours or overnight until ready to grill.
Heat grill to a high heat; place ribs directly onto grill and cook 5 to 10 minutes, turning occasionally, until ribs have grill marks and are charred on the outside. Move ribs to the upper rack or area with indirect heat and baste ribs generously with BBQ sauce. Allow to cook over low heat until ribs are heated through and sauce is caramelized. If desired, add additional BBQ sauce.
Serve ribs with additional BBQ sauce on the side.
Makes 4-6 servings.