Sugar Ray's Body Blow Ribs

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These ribs are the best of both worlds. They are marinaded with a dry rub and then finished off with a wet rub. They have an amazing, sweet and tangy flavor. Zach's favorite! A New Year's Eve tradition!

Recipe from Paula Deen, "Paula's Party"

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  • 4

Ingredients

  • Dry Rub:
  • 2 slabs of baby back ribs
  • 1 1/2 cups dark brown sugar
  • 1 1/4 cups sugar
  • 1/2 cup salt
  • 1/4 cup ground black pepper
  • 1/4 cup paprika
  • BBQ Sauce:
  • 2 cups ketchup
  • 2/3 cup brown sugar
  • 1/4 cup cider vinegar
  • 2 tablespoons molasses
  • 1 tablespoon paprika
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons salt
  • 2 teaspoons dry mustard
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon crushed red pepper flakes

Preparation

Step 1

For the Dry Rub: Combine all the ingredients for the dry rub in a small mixing bowl. Rub the ribs with the dry rub. Wrap the ribs in plastic and let marinate in the refrigerator for 8 hours or overnight.

Preheat oven to 275 degrees.

Place ribs on a large baking sheet lined with aluminum foil. Cover tightly with foil and place in middle rack of oven. Let roast for 2 1/2 hours.

For the BBQ sauce: Add all of the ingredients to a medium sauce pan. Bring to a boil, then reduce to a low simmer. Let simmer for 25 minutes, on low heat, stirring occasionally.

Preheat grill to medium heat.

Take ribs out of the oven and place on grill to finish. Cook for 20 more minutes, turning and basting with the sauce. Remove from grill and serve as either racks, or cut into individual ribs.

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