I like my barbecue sauce spicy, tangy and sweet – in that order. I certainly don’t claim to be an expert on BBQ but this is my best batch of ribs yet and the barbecue sauce is also the best I have made. Maybe it is because I put bacon in it? Just a thought.
You see, I feel strongly about ribs. There is nothing worse then ribs that aren’t cooked enough to come off the bone easily or that are covered in an overly sweet sauce. That was what we got when we went out for dinner last week, and it made me want to correct the situation with some ribs done right. As far as I am concerned ribs are easy, at least the way I make them which follows.
I hope everyone in Canada who has today off is enjoying it, and hey why not make some ribs? J’s Dad cooked us up some delicious ribs for dinner last night and used orange juice to braise them, totally delicious! What did everyone else do to celebrate the glorious summer weather?
How I make BBQ Pork Ribs:
Take the ribs out of the package and remove any silver skin. Slice the bottom ribs on an angle with a knife just millimeter or two deep. Cover in a rub which is a mixture of garlic salt, oregano, paprika, chili powder, chile flakes, salt and pepper. Wrap up in aluminum foil in a package that you can braise them in tomorrow, put on a cookie sheet and refrigerate for 12 to 24 hours. In the meantime make your sauce. At least two hours before you are ready to eat preheat the oven to 300F. Open up your aluminum foil package just enough to pour in a dash of white wine. Say 1/4 cup or thereabouts. Bake for at least 90 minutes. Heat and oil up your grill. Throw your ribs on medium heat and start glazing with that sauce. You just need to cook them enough to be sauced, marked and caramelized on both sides. Easy and delicious.
(makes about 1 cup)
Adapted from The Barbecue Bible
1 1/2 tablespoons vegetable oil
1 small onion, minced
1/4 green pepper, minced
1 clove garlic, minced
1 teaspoon hot chile flakes
2 pieces charred bacon, crumbled (you could also use liquid smoke I bet too!)
1/4 cup ketchup
1/2 cup water
1 1/2 tablespoon apple cider vinegar
1 1/2 tablespoon Worcestershire sauce
1/2 lemon, juiced
1 teaspoon hot sauce
1 tablespoon molasses
1 tablespoon brown sugar
1 tablespoon Dijon mustard
1/2 teaspoon dry mustard
1/2 teaspoon freshly cracked black pepper
Saute the onion, garlic, and green pepper in the oil over medium heat for 5 minutes or until softened. Add bacon and cook for another minute. Add remaining ingredients, bring to a boil then reduce to a simmer and simmer uncovered, stirring often until thickened. Taste and correct for seasoning adding salt, sugar or vinegar as needed.
Similar Recipes:
Grilled Lamb Chops with Rosemary and Garlic
Korean Ribs
Braised Pork Chops with Tomatoes and Sage
{ 6 comments… read them below or add one }
This looks fantastic! And I totally agree!
Oh my hat, this looks so divine!!! The BBQ sauce, I bet is delicious!!!
My husband loves BBQ sauce. Too much.
While I can easily live without it, I'm always trying to find a version we both like. The ingredients in this version look great, so I'll have to give it a try. Maybe we will at least find a recipe we can both agree on.
Charmian – I am on the fence, I don't like BBQ sauce on everything that's for sure. It is just so sweet! However, good BBQ sauce I could handle being on more stuff.
Well the other night we had friends over for BBQ back ribs. I used two different sauces to taste test. Your sauce won! It is very tangy and spicy! Thanks for that, now it will be my ‘go to’ instead of reading, trying and being disappointed with so many others.
I think the method of the rub, the wrapping etc is the way to go.
Jeanette – so glad you enjoyed it!!! Tell your friends