For the Rustic Rubbed Baby Back Ribs:
3 Full Slabs Baby Back Ribs
1 c. Emeril Lagasse's "Rustic Rub"
5 btls. Dark Negro Modelo Beer
6 c. Water
3 Lrg. Yellow Onions, Sliced
6 Bay Leaves
Rub the ribs with EVO and coat on both sides with Emeril Lagasse's "Rustic Rub." Set aside. In a large stock pot bring the beer, water, onion and bay leaves to a rolling simmer. Gently add the ribs to the pot and boil for 1 1/2 hours. Ribs should be tender pliable. Remove the ribs from the stock pot and place on an already hot grill and begin basting with the bbq sauce. Grill for about 30 minutes, turning and basting with the Citrus-Chipotle BBQ Sauce, until the ribs are coated, sticky and done.
For the Citrus-Chipotle BBQ Sauce:
1 Orange, cut in fourths
2 c. O.J.
3 Chipotle Peppers, Chopped
4 c. Teriyaki Sauce w/Sesame Seeds
2 tsp. Chopped Garlic
4 Bay Leaves
2 Tbl. EVO
½ c. Sweet Vidalia Onion, Small Diced
1 Lrg. Btl. KC Masterpiece BBQ Sauce (original)
½ c. Lemon Juice
1 tsp. Crushed Red Chili Flakes
1 Pink Grapefruit, cut into fourths
1 c. Cointreau
2 c. Dark Brown Sugar
1 Tbl. Brown Sesame Seeds
In a large pot add the EVO , onion and garlic. Sweat the onions until they are translucent over medium heat. Add the chipotle peppers and chili flakes and sautee for 3 minutes. Add all the remaining ingredients and simmer on low heat for approximately 1 hour and fruit is softened and pulp has integrated into the sauce. Remember to stir the sauce often so it doesn’t scorch. Remove the sauce from the heat and let cool.