BOBBY’S BBQ RIBS
Serves 6
1⁄2 cup kosher salt
1⁄4 cup molasses
10 whole cloves
4 cinnamon sticks
3 star anise
2 racks St. Louis– style pork ribs, trimmed
1. In saucepan over high heat, mix first 5 ingredients and 12 cups water. Bring to a boil; stir until salt is dissolved. Let cool. Place ribs in large plastic container; pour in salt solution. Cover; chill at least 4 hrs., turning ribs several times. Remove ribs from brine, rinse and pat dry; arrange on baking racks set over baking sheets. Refrigerate 2 hrs. or until dry. 2. Heat grill for indirect cooking. Brush ribs with oil. Cook 2 hrs. Turn on direct heat; cook 15 to 20 min., turning and basting with BBQ sauce.*
*For BBQ sauce: In pot over medium heat, cook 2 chopped shallots in oil. Add 2 tbsp. grated ginger, 2 chopped garlic cloves and 2 tsp. smoked paprika; cook 2 min. Add 2 cups cola; cook until reduced by half. Add 2 cups ketchup, ⁄4 cup brown sugar 1 and 2 tbsp. honey; simmer 30 min. Stir in zest and juice of 1 lemon. PER SERVING: 684 cal, 61g protein, 53g carbs, 1g fiber, 45g sugar, 27g fat