Before you start making plans for this year’s Labor Day celebrations, we’ve got a little something that should make your decision a whole lot easier. Namely, an exclusive BBQ Ribs recipe from none other than Chef Isaac Gamboa at Shutters on the Beach.
Just imagine the scene: all your loved ones together in one place, a beautiful day in the outdoors, and an exclusive recipe from one of LA’s finest restaurants.
Yep, barbecue with friends and family it is!
Chef Isaac Gamboa’s BBQ Ribs
Ingredients:
8 Racks of Baby Back Ribs
Pork Rub Ingredients:
2.5 lbs Brown Sugar (Light)
¾ cup Salt
3/8 cup Paprika (Smoked)
3 tbl Cayenne Pepper
¼ cup Aleppo Pepper
5 tbl Garlic Powder
BBQ Sauce Ingredients:
3 Onions, diced
18 Garlic, smashed
1 cup Olive Oil
1 cup Sherry Vinegar
1 can Tomatoes #10
1 can Chipotle Peppers
2 cups Orange Juice
1 cup Molasses
2 Bay Leaves
2 tbl Coriander. ground
1 tbl Cumin, ground
Method:
1. Marinate
i. Prepare pork rub by combining 1.5 lbs brown sugar, salt, paprika, cayenne pepper, and Aleppo pepper thoroughly.
ii. Season baby back ribs with pork rub to coat completely. Now let that marinate overnight.
2. Prepare Barbecue Sauce
i. Sweat onions and garlic in oil.
ii . Add 1lb brown sugar and simmer a few minutes.
iii. Add vinegar and bring to a rolling boil.
iv. Add tomatoes, chipotle peppers, orange juice, molasses, bay leaves, coriander, and cumin and simmer slowly for about an hour, stirring occasionally.
v. Remove the bay leaves and blend smooth.
vi. Strain through a fine china cap (not chinoise).
vii. Adjust seasoning and chill.
3. Combine
i. Smoke baby back ribs (with pork rub) for 3 hours at 300 degrees
ii. Slather with BBQ sauce and serve
