Dry Rub (makes enough for 2 full racks of baby back ribs)

• ½ cup brown sugar
• ½ tbsp cumin
• 1 tbsp chili powder
• 1 tbsp red pepper flakes
• 1 tbsp salt

Baby Back Ribs

• 1 full rack of pork baby back ribs

BBQ Wet Sauce = Makes 12 quarts. Enough for the whole summer!

• 16 lbs ketchup
• 4 cups cider or red wine vinegar
• 4 onions
• 2 lb ground or diced bacon
• 1 cup brown sugar
• 2 tbsp chili powder
• 3-4 chipotle peppers, pureed
• ½ cup molasses
• zest of 2 limes
• 1 tbsp salt

Season & Sear Ribs

1. Preheat oven to 275º
2. Combine all dry ingredients in a bowl and evenly coat each side of ribs with this mixture
3. Coat a heated fry pan with oil then sear the ribs off in a pan until the sugar just starts to burn
4. Transfer to a cutting board
5. Wrap ribs in aluminum foil and bake for 3 hours 
6. When done ribs will pull apart from bone with ease

Make Sauce

1. Cook bacon and onion together until both are caramelized
2. Add brown sugar and continue to stir until sugar starts to caramelize
3. Deglaze with vinegar and cook down for 5 minutes
4. Add the rest of the ingredients and cook down slowly on low heat for 1-1½ hours, being careful not to burn
5. Cool, then purée to desired thickness