Dry & Wet Southwest/Asia Baby Back Ribs

Entrée

Dry

6 Racks of Baby Back Ribs

8 oz. Chimayo Red Chile Powder (medium or hot to taste)

3 tablespoons granulated garlic

3 tablespoons Montréal Steak Pepper

½ cup Brown sugar

2 tablespoons ground Ginger

3 teaspoons Marjoram flakes

Wet

1 12 oz. bottle of Yoshida’s Original Gourmet Sauce http://mryoshidas.com/

1 cup of George Dickle Tennessee Whiskey

½ cup Rice Wine Vinegar (substitute any vinegar)

¼ cup Extra Virgin Olive Oil (EVOO)

1 cup of Sake (any brand, cheap is good) plus 2 tablespoons of corn starch

Combine Dry ingredients and rub rib racks on both sides.  Place in roasting pan with a rack and cook at 275 for 3 hours.

Remove and set aside.  Place pan used to cook ribs on stovetop on medium high and use George Dickle to deglaze pan drippings.

Add all other Wet ingredients, except the Sake, to the pan and stir.  Dissolve one tablespoon of corn starch in the Sake and stir rapidly into wet mixture to thicken into a sauce.

Turn Rib Racks into the sauce and place back into oven at 275 degrees for about 1 hour and serve.