Spicy Ribs

This is a variant on one of the first recipes I learned from the Galloping Gourmet. You can spice it up as much as you want, but the key is to simmer the sauce to allow the brown sugar and tomato paste to caramelize.

Note: The original recipe was done in the oven, so I've included it here as well in case you don't have a BBQ.

Ingredients

• 4 baby back ribs, cut in half
• 2 tbsp vegetable oil
• 1 medium Vidalia onion
• 4 tbsp tarragon
• 8 tbsp Worcestershire sauce
• 2 cloves garlic
• 1 small can tomato paste
• 1 tbsp ground black pepper
• 2 cups brown sugar
• 3 tbsp hot sauce, such as El Yucateco or cayenne pepper
• 1 bottle malt vinegar, 560 ml

Now Cook

1. Start your BBQ, coals or gas, and heat to 325°F. If using an oven, preheat to 350°F.
2. While the BBQ is heating up, mash the garlic and chop the onion into small pieces.
3. In a pot, add the oil over medium heat. Add the chopped onion and cook for 5–7 minutes, stirring occasionally.
4. Once the onions are translucent, add the garlic and cook for another 3–4 minutes.
5. Add the tarragon and stir for 30 seconds to sweat out flavour.
6. Add the Worcestershire sauce, hot sauce and vinegar.
7. Bring to a boil and add the brown sugar and tomato paste.
8. Boil for 15–20 minutes to reduce. This caramelizes the brown sugar and the sugar in the tomato paste.
9. Salt the ribs on both sides. I like to use Barberian's Steak Seasoning, but sea salt works as well.
10. Put the ribs on the BBQ and brown both sides, about 15 minutes.
11. Pull the ribs out of direct heat and begin to baste, rib side up, for 20 minutes, turning over. You want to create layers of baste that start to solidify because of the sugar and build up.
12. If doing in the oven, instead of steps 10–11, place a rack in a roasting pan and brush with oil. Place ribs on the rack and season with salt and pepper. Brush with a little sauce. Cook for 1 1/2 hours, basting every 15 minutes with sauce.
13. Once done, re-boil the remaining sauce and serve on the side as dipping sauce.