Recipe

May 9, 2022

Smokehouse Baby Back Ribs

Recipe: Naomi Hansen via Rawhides Bistro and Saloon

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Try this Smokehouse Baby Back Ribs recipe with barbecue sauce from Rawhides Bistro and Saloon in Stenen, Saskatchewan, featured in the new cookbook: Only in Saskatchewan.

Smokehouse baby back ribs, slow-cooked and glazed in a deliciously sweet, smokey barbecue sauce, have been a popular item on Rawhides’ menu from the very beginning. This recipe is from their head chef, Isagani Puyos. Isagani is originally from the Philippines and started at Rawhides in 2013 as a line cook, before becoming head chef in 2015. His wife, Alma, is Rawhides’ sous chef. The couple spent years working in the Philippines and Cayman Islands before moving to Canada. This recipe is perfect for a summertime barbecue, and pairs well with coleslaw, french fries, or baked potatoes.

Ingredients

Dry Seasoning

  • 2 Tbsp smoked paprika
  • 2 Tbsp granulated onion powder
  • 2 Tbsp dried oregano
  • 2 Tbsp kosher salt or sea salt
  • 2 Tbsp brown sugar
  • 2 Tbsp cracked black peppercorns
  • 1/4 tsp chili powder

Smokehouse Baby Back Ribs

  • 6 (about 1 ½ lb per rib) baby back pork ribs
  • Fresh or fried chopped green onions (optional)

Smokehouse BBQ Sauce

  • 2 tsp butter or margarine
  • 2 garlic cloves, minced
  • 2 small shallots, diced small
  • 2 Tbsp store-bought BBQ sauce (gluten-free if preferred)
  • 2 tsp smoked paprika
  • 1 tsp brown sugar
  • 1 tsp kosher salt or sea salt
  • 1 tsp ground black pepper
  • 1 cup ketchup
  • 2 Tbsp pineapple juice
  • 2 tsp dark soy sauce (gluten-free if preferred) Dark soy sauce is darker and thicker than regular soy sauce but not salty. Look for it in the international section of the grocery store or at an Asian grocery store. If you cannot find gluten-free dark soy sauce, you can substitute it with gluten-free regular soy sauce.)
  • 1 tsp apple cider vinegar
  • 1/2 tsp liquid smoke (Look for liquid smoke in the spice, baking, or condiment section at the grocery store. You can also find flavored or specialty brands of liquid smoke at most butcher and deli shops.)

Directions

Yield: 6-8 Servings

Dry Seasoning and Smokehouse Baby Back Ribs

  1. Preheat the grill or barbeque to 375°F (190°C) and preheat the oven to 275°F (135°C). If available, use the convection setting on your oven.
  2. Place all the seasoning ingredients in a small bowl, and stir together to combine.
  3. Put the ribs on rimmed baking sheets and lightly rub them with the seasoning, ensuring they are evenly covered on both sides.
  4. Grill the ribs on both sides to create light grill marks, 3–4 minutes per side. They should be lightly golden brown after this point. Watch carefully so that they do not burn.
  5. Pour 1 cup of water into a roasting pan large enough to hold the ribs without crowding and then add the grilled ribs. Cover the pan tightly with aluminum foil or a lid. Cook the ribs in the oven for 1 hour. After 1 hour, turn down the oven temperature to 200°F (93°C) and continue to cook the ribs until the meat is cooked through and pulls apart easily from the bones, 1 ½ to 2 ½ hours. The total cooking time will depend on your oven and whether or not the convection setting is used.
  6. While they cook, prepare the BBQ sauce (below).
  7. Remove the ribs from the oven and, using tongs, transfer them to a rimmed baking sheet. (You may need more than one baking sheet.) Turn the oven temperature up to 350°F (180°C). Using a silicone barbeque brush, spread the prepared BBQ sauce evenly on both sides of the ribs. Put the ribs back in the oven to create a warm glaze with the sauce, 2–5 minutes.
  8. Remove the ribs from the oven and top with the green onions (if using). Serve immediately, either as a whole rack or cut into individual ribs.

Smokehouse BBQ Sauce

  1. Place the butter in a medium saucepan and melt it over medium heat. Add the garlic and shallots, and cook until lightly browned and translucent, about 5 minutes.
  2. Add the remaining sauce ingredients and stir to combine. Heat the sauce over low heat, uncovered, until it reaches a light simmer, about 5 minutes. Stir regularly to ensure it does not burn. After about 5 minutes, it should have a thick BBQ sauce-like consistency.
  3. Remove the sauce from the heat and let it settle and cool slightly at room temperature prior to glazing the ribs. If you make the sauce ahead of time, you can let it cool completely at room temperature and then refrigerate it in an airtight container for up to 1 week.
Author: Naomi Hansen
Photographer:

Garret Kendel

Source:

Only in Saskatchewan by Naomi Hansen. Recipe copyright © 2022 by Rawhides Bistro and Saloon. Text copyright © 2022 by Naomi Hansen. Photo copyright 2022 © by Garrett Kendal.

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