BBQ ribs

  • Preparation 20 min
  • Cooking 2 h 45 min
  • Servings 4 to 6
  • Freezing Absolutely

Ads

Classic smoked BBQ sauce

  • 1 cup (250 ml) ketchup
  • ¼ cup (60 ml) apple cider vinegar
  • ¼ cup (60 ml) brown sugar
  • ¼ cup (60 ml) white sugar
  • 2 tbsp (30 ml) molasses
  • 2 tbsp (30 ml) honey
  • ¼ cup (60 ml) water
  • 1 tbsp (15 ml) Worcestershire sauce
  • 2 tsp (10 ml) smoked paprika
  • 2 tsp (10 ml) yellow mustard
  • 1 tsp (5 ml) garlic powder
  • 1 tsp (5 ml) onion powder
  • ½ tsp (2.5 ml) chili powder
  • ½ tsp (2.5 ml) ground black pepper
  • ½ tsp (2.5 ml) liquid smoke
  • ¼ tsp (1 ml) salt
  • 1 tbsp (15 ml) unsalted butter

Dry rub

  • ¼ cup (60 ml) brown sugar
  • 2 tbsp (30 ml) chili powder
  • 3 tsp (15 ml) salt
  • 2 tsp (10 ml) ground black pepper
  • 2 tsp (10 ml) dry mustard
  • 1 tsp (5 ml) onion powder

Ribs

  • 5 lb (2.27 kg) pork back ribs

Ads

Preparation

  • Prepare the BBQ sauce: in a medium saucepan, combine all sauce ingredients EXCEPT the butter. Bring to a boil, then reduce to low heat and let simmer for 15 minutes stirring occasionally, until the sauce thickens slightly. If it becomes too thick, thin with a splash of water.
  • Remove the pot from heat and stir in the unsalted butter. Stir until the butter is completely melted and the sauce is smooth, shiny and homogeneous. Set aside.
  • Prepare the dry rub: in a bowl, mix the brown sugar, chili powder, salt, pepper, dry mustard and onion powder.
  • Preheat oven to 350°F (175°C).
  • Remove the white membrane from the back of the ribs: slide a spoon or fork under the membrane at the first bone to detach it, then grab with paper towel and pull in one quick motion to remove completely.
  • Place ribs on a baking sheet and sprinkle generously with the dry rub. Rub both sides to coat the meat well. No need to marinate. Bake directly.
  • Wrap each rack individually and tightly in aluminum foil, placing the ribs with pointed bones down (to prevent the brown sugar from burning on direct contact with the sheet).
  • Place the foil packets on a large baking sheet and bake for 2 hours 30 minutes or until the meat is very tender but still holds together (to be able to grill on the BBQ afterwards).
  • Preheat BBQ to maximum power. Remove ribs from foil and place directly on the hot grill.
  • Brush ribs generously with BBQ sauce (about 3 tbsp / 45 ml per rack) and grill 2 to 3 minutes on each side, brushing again at mid-cooking. The sauce should be well caramelized and slightly charred in spots.
  • Cut ribs between bones and serve immediately with remaining BBQ sauce as accompaniment for dipping.