Baby Back Ribs with BBQ Butter
These are the most delicious BBQ ribs ive ever had in LIFEEE! The ribs are slow smoked, then fried in butter for a perfect crisp exterior. To top things off, the savory bbq butter sauce is better than any sweet sauce you can make or buy! I pronise you will want to pour it on everything!
*****For the ribs:
2 slabs of baby back ribs
Keith Lorren's Seasoned sea salt
Keith Lorren's Country bbq rub
3 sticks of kerrigold butter
black pepper to taste
plash of spiced alcohol
****Concentrated chicken/beef stock ( I use 1 tablespoon each of chicken & Beef Better than Bouillion disolved into 3/4 cup of warm water
*****spiced alcohol (i use grain alcohol and add mulling spices like orange peel, lemon peel, allspice, cinnamon, nutmeg and oak wood chips, and i let it age atleast 1-3 days before use)
********For the Garlic/shalllot oil paste
1 large head of garlic, atleast 12-15 cloves
3/4 cup olive oil
splash of lemon juice or spiced alcohol to preserve
***Garlic/shallot oil directions: Puree everything in food processor
***For the Seasoned smoke:
coals, oak wood, cinnamon sticks, hickory wood chips, a few onions or shallots
1) Remove menbrane from ribs. squeeze the juice of lemon over ribs and rub into meat. generously add a1-2 tablespoons of garlic/shallot paste to each slab of ribs and massage into meat. then sprinkle Keith Lorren's Seasoned Sea salt and Country BBq rub to both sides and massage into meat. allow to marinade over night for best results
2) The next day set up Grill with Coals. ignite coals and allow to ash over. once ashed over spread coals evenly over grill and around a small water bath. add seasoned smoke ingredients over coals and allow smoke to develop.
3)Add ribs to grill over indirect heat and pour the remaining marinade from the marinating over ribs. Allow to smoke 1.5 houts
4)Remove ribs from grill and make a foil packet large enough to enclose both slabs of ribs. make sure the liquids cannot escape from pouch.
5) sprinkle ribs with spiced alcohol, juice of 1 lemon and concentrated beef/chicken stock. add lemon halves into the packet and smear ribs with the 1 stick of softned butter.
6)seal ribs and add back to the grill to continue cooking for an additional 1.5 hours or until ribs are fall off the bone tender.
7) Remove ribs from packet and allow to rest. save rib drippings, seperating the oil from the broth. save the broth to add to the bbq butter sauce. Once ribs have rested 15 minutes, slice so that each serving has 2 ribs.
8) Spoon a few tablespoons of the oil from the ribs into a sautee pan along with a few tablespoons of butter. sautee ribs in the oil basting constantly until the exterior is crispy. remove from pan and immediately sprinkle ribs lightly with Keith lorren bbq rub and seasoned sea salt. Do this to all the ribs.
****To make the BBQ butter Sauce
3-4 tablespoons of the rib drippings from foil packet
3-4 tablespoons of the garlic shallot oil paste
2- 3 tablespoons Keith Lorren country BBq rub
Keith Lorren Seasoned Sea Salt to taste
fresh cracked black pepper
juice of 1 lemon
1/4 to 1/2 cup concentrated beef/chicken stock
splash of spiced alcohol
1 1/2 sticks of kerri gold butter to finish sauce
fresh chopped scallions/parsley for garnish
1/2 teaspoon corn starch
1/2 bottle of Keith Lorren Canna Hot Sauce
add 2-3 tablespoons of the rib drippings oil to a sautee pan and sautee the garlic paste until fragrant.
add the bbq rub and continue stirring. once fragrant add corn starch.
mix well and then whisk in the concentrated beef/chicken stock along with the rib broth from the aluminum foil packet.
add lemon juice and spiced alchol and turn off heat.
whisk in butter, black pepper, hot sauce, and adjust flavor with the seasoned salt. finally add chopped parsley and scallions for garnish and serve with the ribs