Smoked Baby Back Ribs
with Cola Barbecue Sauce 
Serves: 4
Prep time: 20 minutes
Grilling time: 1-1/2 to 2 hours
Sauce
1 tablespoon extra-virgin olive oil
1/2 teaspoon granulated garlic
1/2 teaspoon pure chile powder
1/2 teaspoon ground cumin
2/3 cup ketchup
1/3 cup cola
2 tablespoons soy sauce
2 tablespoons cider vinegar
1/4 teaspoon freshly ground black pepper
1/8 teaspoon mesquite liquid smoke
2 racks baby back ribs, 1-1/2 to 2 pounds each 
Rub
2 teaspoons kosher salt
1 teaspoon granulated garlic
1 teaspoon pure chile powder
1 teaspoon freshly ground black pepper
2 cups mesquite chips, soaked in water for at least 1
hour
1. In a medium saucepan over medium heat, warm the oil. Add the garlic,
chile powder, and cumin. Cook for 30 seconds, stirring occasionally. Add
the remaining sauce ingredients, whisk them together, and allow the
sauce to simmer for about 5 minutes.
2. Remove the thin membrane from the back of each rack of ribs. Allow
the ribs to stand at room temperature for 20 to 30 minutes before
grilling.
3. In a small bowl mix the rub ingredients. Season the ribs all over
with the rub, pressing the spices into the meat. 
4. Drain the mesquite chips and toss them directly onto burning coals or
into the smoker box of a gas grill, following manufacturer's
instructions. Grill the ribs over indirect low heat (grill temperature
should be about 300°F), until the meat is very tender and has
shrunk back from the ends of the bones, 1-1/2 to 2 hours. About 15
minutes before the ribs are done, start brushing occasionally with the
sauce on both sides. 
5. Transfer the ribs to a sheet pan and tightly cover with aluminum
foil. Let rest for 30 minutes. Serve warm.
Andrea~

I'm in my own little world, but thats ok everybody knows me here
Angelique  


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