Favorite Barbeque Recipes

Baby Back Ribs

These are, hands down, the best ribs we've ever cooked. A dry spice mixture is rubbed into the ribs and then they are slowly cooked on the grill. At the last minute, they're brushed with barbeque sauce. (If you need a good barbeque sauce, check out Catherine's Amazing Barbeque Sauce recipe.)

1 tablespoon ground cumin

1 tablespoon chili powder

1 tablespoon paprika

salt and pepper to taste

3 pounds pork baby back ribs

1 cup barbeque sauce

Preheat gas grill for high heat.

In a small jar, combine cumin, chili powder, paprika, and salt and pepper. Place lid on jar, and shake to mix well.

Trim off the membrane sheath from the back of each rack of ribs. Run a small sharp knife between the membrane end each rib, and snip or shimmy off the membrane as much as possible.

Sprinkle or "throw" as much of the rub onto both sides of the ribs as desired. Do not rub the spices in, because the ribs will turn too dark and be too spicy. Unused spice mix can be stored in an airtight container for future use.

Put aluminum foil on the lower rack of the grill to capture drippings and prevent flare-ups. Brush the grate with oil, and lay the ribs on the top rack of the grill. Reduce heat to low, shut the grill, and leave the ribs undisturbed for 1 hour. Don't peek!

Brush the ribs with barbeque sauce and grill for an additional 5 to 10 minutes. Serve the ribs as a whole rack, or cut between each rib bone and pile the individual ribs on a platter. Makes 4 to 6 servings.

Catherine’s Amazing Barbeque Sauce

3 tablespoons brown sugar

14 ounces catsup

1/2 cup water

2 Tablespoons Liquid smoke flavoring

4 Tablespoons Worcestershire sauce

3 teaspoons dry mustard

2 teaspoons celery seed

6 tablespoons butter

1/4 teaspoon cayenne pepper

Combine ingredients in a medium saucepan and stir until smooth. Cook over medium heat until bubbling and thickened. Cool slightly. Makes 2 cups.

Orange-Chipotle Barbeque Sauce

The chipotle pepper adds a kick to this mustard/orange bbq sauce. It's great on burgers, steaks and chicken.

2 cups orange juice

6 tablespoons molasses

¼ cup Dijon mustard

2 cloves garlic, pressed through a garlic press

1 cup ketchup

1 large onion, finely chopped

2 tablespoons red wine vinegar

1 chipotle pepper, seeded and finely chopped

1 teaspoon ground cinnamon

Combine all ingredients in a 2-quart saucepan over medium-high heat. Cook until sauce is reduced by one-third. Remove from heat and cool to room temperature. Puree sauce in a food processor or blender. Pour through a strainer. This sauce will keep in the refrigerator for 2 to 3 weeks.