Baby Back Pork Ribs
“Since the opening of Bankers Hill Bar + Restaurant, our ribs have been a major hit with diners,” says Carl Schroeder, executive chef and co-proprietor. “They’re the perfect summer grilling food and will make a great addition to any barbecue or picnic. I like to serve them with fresh summer veggies like corn and green beans or a light pasta salad.”
Baby Back Pork Ribs
Serves 2 (1/2 lb. per person)
1 rack of baby back pork ribs
Barbecue dry rub (recipe follows)
Barbecue sauce (recipe follows)
Rub ribs with barbecue dry rub. Wrap tightly with foil and let marinate overnight. Place in a 250-degree oven for 4 hours. Allow to cool. Remove foil, place on grill and paint with barbecue sauce after turning. Grill until heated through.
Barbecue Dry Rub
1 T. paprika
1 T. cumin
1 T. coriander
1 T. dry mustard
1 T. mustard seed
3 T. brown sugar
Mix all ingredients.
Barbecue Sauce
20-oz. bottle chili sauce
1 c. molasses
1⁄2 c. soy sauce
1⁄2 c. brown sugar
3 T. Dijon mustard
3 cloves garlic, crushed
1⁄2 c. water
2 T. Tabasco sauce
1 T. salt
1⁄4 c. Worcestershire sauce
1⁄2 t. chili flakes
2 pasilla peppers
2 canned chipotle peppers (with sauce)
Combine all ingredients in a heavy-bottomed saucepan. Bring to boil. Reduce heat and simmer 15 minutes.
Purée and strain.
Executive Chef Carl Schroeder
Bankers Hill Bar + Restaurant
2202 Fourth Avenue
San Diego, California 92101
619-231-0222
