Baby Back Ribs with Brown Sugar & Apple Vinegar Pumpkin Ketchup

Serving Size: 4


2 pounds baby back ribs
1 cup Skillet Brown Sugar & Apple Vinegar Pumpkin Ketchup
1 ½ cup water
2 tablespoons kosher salt
2 tablespoons paprika
4 tablespoons granulated garlic
1 tablespoon onion powder
1 teaspoon chipotle pepper powder
2 teaspoon dry mustard
2 teaspoon black pepper


"Remove membrane from ribs by sliding knife underneath and peeling back the membrane on the back. Season meaty side of ribs with dry mix and let them sit overnight if possible before using them. Cook ribs over indirect heat (250°F-300°F) for 3-4 hours. Pick one of the following: hickory, mesquite, apple or other fruit wood chips soaked in water and tossed in small quantities over the hot coals periodically during the cooking in order to impart a smoky flavor. You will need to also add more charcoal to the fire as the cooking progresses in order to maintain temperature. Mix all the other ingredients in a bowl for your barbecue sauce. After 3 or 4 hours of slow barbecuing, arrange the ribs on a shallow-sided disposable aluminum pan and mop them on both sides with the sauce mix. Cook for another hour, mop again, turn. Baste the ribs and check the coals at least once every hour for the next 2-3 hours.
Baste on both sides well and wrap each rack of ribs well (straight from the grill) in heavy duty aluminum foil. Allow to rest in the foil for 30 minutes, when ribs are done, they will be fall-off-the-bone tender, and the meat will have shrunken away from the ends of the bone by ¼ inch or so. Grab some napkins and serve immediately.