Chicago-Style Barbecued Ribs

Name: Chicago-Style Barbecued Ribs
Yield: Serves 4 to 6
Cuisine: American, Midwest
Ingredients: 1 tablespoon, dry mustard; 1 tablespoon, paprika; 1 tablespoon, dark brown sugar; 1 1/2 teaspoons, garlic powder; 1 1/2 teaspoons, onion powder; 1 1/2 teaspoons, celery salt; 1 teaspoon, cayenne pepper; 1/2 teaspoon, ground allspice; 3 pounds, baby back ribs (about 2 racks), membrane removed (see related photo); 1 cup, hickory wood chips, soaked for 15 minutes; 1 1/4 cups, ketchup; 1/4 cup, molasses; 1/4 cup, cider vinegar; 1/4 cup, water; 1/8 teaspoon, liquid smoke

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Appears in Cook's Country August/September 2007, Cook's Country TV

Chicago ribs are typically smoked at about 200 degrees for at least eight hours. This slow-and-low cooking method delivers the moist, tender meat that defines Chicago ribs.

SERVES4 to 6

TIME4 to 4½ hours

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WHY THIS RECIPE WORKS

Chicago-Style Barbecued Ribs recipes typically call for smoking the ribs at about 200 degrees for at least eight hours. This slow-and-low cooking method delivers the moist, tender meat that defines Chicago ribs. We wanted to replicate the s...

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