Smoked Baby Back Ribs

Name: Smoked Baby Back Ribs with Kansas City Barbecue Sauce
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Ingredients: 2 racks baby back ribs; 1/4 cup B Cellars spice blend #6; wood chips or pellets for smoker; 6 cloves garlic, chopped; 1 yellow onion, small diced; 1/4 cup canola oil; 1 Tbsp paprika; 1 tsp chili flake; 1/4 tsp all spice; 1 Tbsp salt; 2 tsp mustard powder; 1 tsp black pepper; 2 Tbsp tomato paste; 2 cups ketchup; 2 cups water; 1/2 cup apple cider vinegar; 1/4 cup molasses; 1/4 cup brown sugar; 1 Tbsp soy sauce; 1 Tbsp Worcestershire sauce; 1 bay leaf; 1 cup grits; 3 cups 3 cup water; 1 cup 1 cup shredded Fiscalini cheddar; 1 tsp salt; 2 Tbsp B Cellars spice blend #10

with Kansas City Barbecue Sauce

Smoked Baby Back Ribs with Kansas City Barbecue Sauce

Recipe by Derick Kuntz

0.0 from 0 votes

Course: Dinner, LunchDifficulty: Medium

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Smoking Time

5

hours

Chef Derick Kuntz loves his ribs with Kansas City Barbecue Sauce paired with B Cellars Syn3rgy or Zinfandel. The ribs are a perfect partner for these wines, helping to soften the tannins while accentuating the vibrant, dark fruit flavor elements. You can also try this recipe with any of our red wine blends or fruit-driven Cabernet Sauvignons.

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Ingredients

Barbecue Ribs
2 racks baby back ribs
1/4 cup B Cellars spice blend #6
wood chips or pellets for smoker
Kansas City Barbecue Sauce
6 cloves garlic, chopped
1 yellow onion, small diced
1/4 cup canola oil
1 Tbsp paprika
1 tsp chili flake
1/4 tsp all spice
1 Tbsp salt
2 tsp mustard powder
1 tsp black pepper
2 Tbsp tomato paste
2 cups ketchup
2 cups water
1/2 cup apple cider vinegar
1/4 cup molasses
1/4 cup brown sugar
1 Tbsp soy sauce
1 Tbsp Worcestershire sauce
1 bay leaf
Cheddar Grit Cakes
1 cup grits
3 cups 3 cup water
1 cup 1 cup shredded Fiscalini cheddar
1 tsp salt
2 Tbsp B Cellars spice blend #10

Directions

KANSAS CITY BARBECUE SAUCE
In a heavy bottom stock pot, add oil and start to sweat the onions and garlic
Add all of the spices and tomato paste
Continue to cook on medium heat for 5 minutes, stirring frequently
Add the remainder of the ingredients and reduce by half
Remove from heat and let cool
BARBECUE RIBS
Rub 2 Tbsp of spice blend #6 onto each rack of ribs
Let sit for 2 hours
Place ribs into smoker and cover at 225° for 5 hours
Remove from smoker and cover with BBQ sauce
Bake at 350° in an oven for 15 minutes
Rest and serve
Cheddar Grit Cakes
In a pot bring water, salt, and cold grits to a boil
Turn to low heat, stirring often, for 15 minutes or until grits are tender
Fold in cheese and pour into a 6x6in pan evenly and let cool completely
Cut into 4 even pieces and pan fry until crisp
Dust with spice blend #10

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Pairing Suggestions

Chef Derick Kuntz created this recipe specifically for B Cellars Syn3rgy and Zinfandel. The ribs are a perfect partner to these wine, helping to soften the tannins while accentuating the vibrant, dark fruit.