Dr. BBQ’s Famous Baby Back Ribs and Bacon & Blue Cheese Cole Slaw
Chef and BBQ pitmaster Ray Lampe, also known as “Dr. BBQ,” shares his favorite recipe for grilling or smoking baby back ribs.
This dish pairs great with Bacon & Blue Cheese Cole Slaw, which puts a twist on the traditional salad.
Pick up more recipes and tips for grilling, roasting, smoking and baking in a kamado-style cooker by picking up Dr. BBQ’s cookbook Ray Lampe’s Big Green Egg Cookbook.
Dr. BBQ’s Famous Baby Back Ribs
3 slabs pork loin back ribs, about 6 pounds total
1/4 cup raw sugar
3 tablespoons kosher salt
3 tablespoons paprika
2 tablespoons chili powder
1 teaspoon granulated onion
1 teaspoon granulated garlic
1 teaspoon cayenne
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 cup apple juice, divided
1 cup brown sugar, divided
2 cups barbecue sauce
1. Prepare the grill or smoker to cook indirect at 300 degrees, adding cherry wood for smoke flavor.
2. Peel the membrane off the back of the ribs. In a small bowl combine the sugar, salt, paprika, chili powder, onion, garlic, cayenne, cinnamon, and nutmeg. Mix well. Season the ribs liberally on all sides with rub. Let the ribs rest 10 minutes so the rub will get tacky, then lay them, meaty side up, on the cooking grate. Cook 2 hours. Flip the ribs over and cook for another hour until the ribs are well browned on both sides.
3. Lay out three big double sheets of heavy-duty aluminum foil. Lay a slab on each, meaty side up. Fold up the edges of the foil and add 1/3 cup apple juice to each packet. Sprinkle 1/3 of the brown sugar over the top of each slab. Finish closing up the packets being careful not to puncture the foil with the sharp edges of the rib bones.
4. Put the ribs back on the cooker and cook until tender when poked with a toothpick or fork, about 1 hour. When the ribs are tender to your liking take them out of the foil and return to the grill, meaty side up. Brush with a liberal coating of the barbecue sauce.
5. Cook 15 minutes until the sauce is tacky. Brush the ribs with a second coat of the sauce. Cook another 15 minutes until the sauce is set. Remove to a cutting board and cut each slab into three even pieces. Transfer to a platter and serve.
Bacon & Blue Cheese Cole Slaw
1 cup ranch dressing
1 tablespoon granulated sugar
1 tablespoon pure maple syrup
1/4 teaspoon freshly ground black pepper
1 (16-ounce) package shredded coleslaw mix
4 slices bacon, cooked crispy, cooled, and crumbled
1/2 cup blue cheese crumbles
1. In a small bowl whisk together the ranch dressing, sugar, maple syrup, and pepper. Set aside.
2. In a large bowl add the coleslaw mix, crumbled bacon, and blue cheese. Toss to mix well. Add the dressing and toss to blend well. Refrigerate for at least 30 minutes and up to 1 hour. Toss well and serve.
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