SADDLEBACK HICKORY SMOKED BABY BACK RIBS
Two Gallon Recipe:
2 gallons Bullseye Barbecue Sauce
32 ounces light brown sugar
46 oz. can pineapple juice
1 large red onion, finely minced
1 tablespoon cayenne pepper
Parsley flakes (for color)
One Quart Recipe:
1 quart Bullseye BBQ Sauce
4 ounces light brown sugar
6 ounces pineapple juice
1/4 cup red onion, finely minced
1/4 teaspoon cayenne pepper
Parsley flakes, for color
Pour barbecue sauce into 4″ hotel pan, place the 32 ounce bag of brown sugar in one of the empty sauce containers, add pineapple juice. Replace the lid and shake gently.
Pour contents into the other empty container and repeat procedure (to remove barbecue sauce from sides of container). Pour into 4″ pan, add one large minced onion and 1 Tbs. cayenne pepper and mix with a wire whip. Sprinkle parsley flakes over ribs just before serving.
Note: If you are preparing these ribs at home (rather than in a restaurant kitchen) you won’t need 2 gallons of sauce. Here’s a recipe for one quart of sauce, to be used with smaller quantities of ribs.
To prepare the Baby Back Ribs, rub down each rack of ribs on all sides with a mixture of 60 percent brown sugar and 40 percent Cookshack RibRub.
Place in a 180°F smoker and smoke-cook for 3 to 4 hours over hickory wood. After smoking is completed, bring product into kitchen and fully dip each slab of ribs into Saddleback Barbecue Sauce. Place sauced rib slabs on full sheet pans. Place pans in a 300°F convection oven (with the fan off) for 45 minutes. Remove from oven and sprinkle each full slab with parsley for color.
Cut into individual rib sections and place 8 to 10 on a platter for an individual order or arrange neatly in a 2″ hotel pan for buffets.