What Gives Chicago-Style Baby Back Ribs Their Deep, Smoky Flavor?

Chicago's own baby back ribs are unique even in the wider world of barbecue. They may start with the same variety of ribs a certain Southwestern chain made musically famous, but the unique cooking method is part of what makes them so unmistakable. The Windy City's baby back ribs require an assertive rub to begin building their deep, smoky notes. Cookouts can vary, but that mix will likely include plenty of paprika, ground pepper, brown sugar, garlic, mustard, and cayenne pepper in addition to another iconic local staple: the very same celery salt that makes for a classic Chicago hot dog. The ribs' unmistakable excellence increases from there, gathering more of their smoky character from actual, well, smoke.  

Traditional Chicago-style baby back ribs are also famously made in aquarium smokers. These critical bits of equipment are more novel than most largely because they are vented to allow for indoor use (an obvious boon in this chilly part of the country). They are also fitted with the windows you might expect based on the smoker's name to better monitor your meat's progress. The classically potent hickory wood that often smolders within further imbues Chicago's baby back ribs with their robust, Second City essence. But, like a lot of top barbecue machinery, aquarium smokers aren't exactly standard household appliances. Fortunately, one last saucy element can help you create a taste of Chicago no matter where you are.

Whether you've managed to gain access to an aquarium smoker or not, Chicago-style baby back ribs' crimson-brown sauce is also the most visually identifiable marker on the plate. And, like the spice mix, this finishing touch is easy enough to achieve. That means that you can even make pretty convincing Chicago-style baby back ribs in your own home oven, provided you pair 'em with the right coating. The sauce is also your opportunity to consider adding a little artificial smoke flavor when the real deal's in the wind. 

Most Chicago-style baby back rib sauces have a ketchup base, often joined by other homemade barbecue sauce standards like orange juice, vinegar, Worcestershire sauce, brown sugar, and more of the seasonings you might remember from your initial rub. You may also consider a few dashes of liquid smoke if you wish to mimic that deep warmth when you're working with a more everyday oven.

A Chicago-style baby back rib sauce is also typically on the less viscous side than what you might be used to. To get it that way, you may want to start lighter on the ketchup than you might with those other sauces. About a cup diluted with your other ingredients should provide a nice, tangy coat without cloaking all the excellent, smoky pork beneath.