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BROWN SUGAR BABY BACK RIBS

John Klene • June 14, 2022

RECIPE COURTESY OF:   Twin Eagles

CHEF JAMIE GWEN'S BROWN SUGAR BABY BACK RIBS

Baking the ribs before grilling creates fall-off-the-bone, tender, delicious baby backs. Be sure to peel off the membrane (or better yet, have the butcher do it!) on the underside of the ribs to allow the seasonings to penetrate and the meat to fall off the bone. Serve these sensational, succulent ribs with a Stout or a Porter or Pinot Noir and lots of napkins!

Jamie Gwen is a CIA Grad, Celebrity Chef, Certified Sommelier, Lifestyle Expert and four-time Cookbook Author who can be seen stirring up something delicious on television, on the radio and in print from coast-to-coast.

Serves 4

INGREDIENTS:

  • 2 tablespoons olive oil

  • 1 medium yellow onion, diced

  • 1 cup ketchup

  • 1 cup packed dark brown sugar

  • 3/4 cup cider vinegar

  • 1/4 cup molasses

  • 2 tablespoons Worcestershire sauce

  • 2 tablespoons instant Espresso Powder

  • 2 teaspoons chili powder

  • 2 teaspoons Dijon mustard

  • 1 teaspoon ground cumin

  • 1/4 teaspoon cayenne pepper

FOR THE RIBS:

  • 3 racks baby back pork ribs (about 3 pounds)

  • 1/4 cup packed dark brown sugar

  • 1/4 cup chili powder

  • 2 tablespoons Kosher salt

  • 1 teaspoon ground cumin

  • 1 teaspoon garlic powder

  • Freshly ground pepper

DIRECTIONS:

To make the BBQ Sauce, heat the oil in a large saucepan over medium heat. Add the onion and sauté 5 minutes or until tender. Add the remaining ingredients and bring the mixture to a boil. Reduce the heat and simmer, stirring often, until reduced to about 3 cups, about 30 minutes. (The BBQ Sauce can be prepared up to 3 days ahead and refrigerated until ready to use.)

To make the Ribs, remove the white membrane on the underside of the ribs by slipping the tip of a sharp knife under the membrane to loosen a corner. Then use a paper towel to get a good grip on the edge of the membrane, and pull the membrane from the underside of each rack of ribs. Place the ribs in a large roasting pan. Combine the brown sugar, chili powder, salt, cumin and garlic powder and pepper in a mixing bowl and stir to combine. Rub the ribs, on both sides, with the spice mixture.

Preheat the oven to 300°F. Line a shallow roasting pan or baking sheet with aluminum foil and place the ribs, meat side down in a single layer) in the pan. Cover the pan with aluminum foil, sealing the edges tightly and roast the ribs for 2 hours. Remove the foil and pour out any liquid from the roasting pan. Let the ribs cool until ready to grill.

Preheat your Twin Eagles Grill to medium-high. Brush both sides of the ribs with the BBQ sauce. Place the ribs on the grill and cook for 5 minutes on each side, turning often. Brush the ribs with the sauce again and grill 3 minutes longer. Serve the ribs with the remaining sauce.

BROWN SUGAR BABY BACK RIBS

PERFECT SMOKED PRIME RIB ROAST

By John Klene • March 30, 2023
RECIPE COURTESY OF:  Jordan HangerPERFECT SMOKED PRIME RIB ROASTServes 10 | Cook Time 5 Hours 20 MinutesINGREDIENTS:10.5 lb prime rib roast untrimmed3 tbsp Kosher salt2 sticks butter unsalted and softened3 tbsp prime rib rubhorseradish sauce optional for servingINSTRUCTIONS:Trim any excess fat or silver skin off the top of the prime rib. If bone in, cut the meat around each bone to leave them exposed for presentation.Dry brine your prime rib overnight by sprinkling kosher salt over the meat and placing in your fridge for 24 hours uncovered.Fire up your smoker to 225°F.Mix together unsalted butter and prime rib rub, then cover the entire prime rib with the butter mixture.Place your prime rib on your smoker and cook until the internal temperature reaches 123°F.Remove the prime rib and heat up grill.Sear the prime rib on each side with high heat to form a crust.Rest for 30 minutes and cover loosely with foil.Slice and serve with horseradish sauce.NOTES:Do I need to dry brine?  No, you don’t, but because it was so large I dry-brined it with kosher salt overnight. You can read about the process of dry brining here. It’s a step that I highly recommend and it will ensure that the prime rib is seasoned throughout the meat, even in the thickest parts. What rub should I use for prime rib? You can make your own with our rub recipe found here. You could also use a simple even parts salt and pepper blend or go with any store-bought beef rub. What flavor of wood should I use? We used Bear Mountain hickory pellets.

EASTER MIXED GRILL WITH HERB, LEMON & HONEY GLAZE

By John Klene • March 30, 2023
RECIPE COURTESY OF: Rachel Ray
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