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Recipe by:
Anna Maria de Freitas
Courtesy of Sustainable Table ® Description:
Chef Anna Maria de Freitas has been perfecting this recipe over the years. When the ribs get smoking, the aroma will waft throughout your neighborhood! The barbecue sauce is also great on chicken. Anna Maria always makes a double batch to have on hand. The fresh lavender in the rub adds fantastic aroma and taste. Ingredients:
smoked Baby Back Ribs:
4 racks of organic and/or local baby back pork ribs
Rib Rub:
1 part fresh sage, ground with mortar and pestle
1 part fresh lavender, ground with mortar and pestle
Salt and pepper to taste
Combine all ingredients together.
Basting Sauce:
2/3 c. water
1/3 c. red wine vinegar
Combine water and red wine vinegar in a medium bowl.
Steaming Ingredients:
3 c. beer
Homemade Barbecue Sauce:
1 c. organic ketchup
1 c. water
1/2 c. apple cider vinegar, organic if available
1/3 c. Worcestershire sauce
3/4 c. yellow mustard
1/2 c. brown sugar
1 cup local honey or maple syrup
1-3 tsp. Louisiana hot sauce
Combine all ingredients
Heat and simmer for 1 hour. Cool and then refrigerate.
Directions:
Prepare meat by cutting off gristle on the back of the ribs. Dry rub ribs with the rib rub and marinate overnight.
If your grill allows, keep 3 cups of beer in a large bowl on the grill to steam and keep ribs moist
Smoke, basting periodically with vinegar and water
When the ribs are fully cooked, smother in barbecue sauce and wrap tightly in aluminum foil
Allow to sit for 2-3 hours in an oven set to low (170 degrees)
To Learn More:
Anna Maria de Freitas. More recipes at www.harrisonhousesuites.com Recipe Number 151 added on 2006-11-29
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