Memphis Style Ribs with Balsamic BBQ Sauce

I cannot believe I am going to post this recipe, but it seemed very fitting with the season. Ribs can be made a number of different ways and every one seems to have their own recipe, this is mine. I have tried to make ribs a few different way and this was by far the best i've come up with. First off - please, please, please....spend the few extra dollars to by baby back ribs. They make such a difference and aren't very fatty.

This isn't the type of recipe you just make on a whim, it's a labor of love recipe, so since you're going to put the time in, you might as well make your own bbq sauce. It adds that extra something special to make them your own. Do it!

4-5 lbs baby back ribs or meaty pork spareribs

Preheat OVEN (yes, oven! this is what makes them juicy, moist and tender) to 350 degrees. Place ribs in a shallow baking dish or roasting pan.

Dry Rub:

1 T. paprika

1 1/2 tsp. brown sugar

1 tsp. ground chili pepper

1/2 tsp. salt

1/2 tsp. ground coriander

1/2 tsp. ground mustard

1/2 tsp. garlic powder

1/4 tsp. celery salt

1/4 tsp. black pepper

1/8 tsp. cayenne pepper

For rub, in a small bowl, combine all ingredients thouroughly. Rub the spice mixture onto ALL surfaces of the ribs. Use all mixture. Use your fingers to get it into the meat. Don't be afraid to touch your food! Cover the baking dish with foil and bake for 2 to 2-1/2 hours or until very tender. (and believe me, they will be!) Take out of oven, slather with bbq sauce and grill, covered for about 10 minutes or so, until ribs are browned, turning once and basting when needed. Serve with extra bbq sauce if desired.

Note: You can use soaked hickory chips on the grill for a little extra smoke flavor, just follow the directions. I have done it without and they are still absolutely fabulous, so don't worry if you don't have them.

Balsamic BBQ Sauce:

Combine 1 cup lager beer, 1 cup ketchup, 1/2 cup packed brown sugar, 1/3 cup balsamic vinegar, 1 T. minced fresh garlic, 2 tsp. cumin, 2 tsp. Sirracha sauce (you can find this in the asian section, if you don't use a chili sauce), 1 tsp. chili powder, 1 tsp. ground black pepper and 1 tsp. liquid hickory smoke. (don't omit the liquid smoke, it's what gives it definition as a bbq sauce). Bring to boil, reduce heat and simmer, stirring frequently for 25 minutes, or until reduced to 2 cups.