Baby Back Ribs with Homemade Barbecue Sauce – Memorial Day is Grilling Day!
The unofficial start to the high season of barbecue is upon us. Memorial Day begins a mad dash to grill and sear everything we can get our hands on. Summerset is here to keep you from being left in the smoke with the Memorial Day is Grilling Day series. Next up is Baby Back Ribs with Homemade Barbecue Sauce, featuring a savory rub and rich sauce for terrific flavor.
Begin by thoroughly applying the rub of salt, chili powder, brown sugar, paprika, garlic powder, dry mustard, and black pepper to the ribs. The first part of cooking will begin in the oven to tenderize and cook the ribs. Before fully cooked, prepare the grill for medium-high heat to finish the ribs and apply the homemade barbecue sauce. The sauce features yellow onion, Dijon mustard, Worcestershire sauce, rice vinegar, soy sauce, brown sugar, cumin, coriander, and hot pepper to taste. Brush on the barbecue sauce every five minutes as the ribs finish crisping and caramelizing. With robust flavor and a unflawed balance of sweet and savory, these ribs finish with addicting appeal. This Memorial Day, don’t get caught with your grill cold and covered because Memorial Day is Grilling Day.
Baby Back Ribs with Homemade Barbecue Sauce Ingredients
- 2 racks baby back pork ribs (about 5 or 6 lbs), silver skin membrane removed and racks halved crosswise
- ½ yellow onion, finely diced
- 1 tbsp canola oil
- 1 cup beef or chicken stock
- ½ cup ketchup
- ¼ cup Dijon mustard
- ¼ cup Worcestershire sauce
- 3 tbsp rice vinegar or apple cider vinegar
- 2 tbsp soy sauce or tamari
- 3 tbsp dark brown sugar
- 1 tsp dry mustard
- 1 tsp ground cumin
- 1 tsp ground coriander
- Kosher salt and freshly ground pepper to taste
- Hot pepper sauce to taste
- 3 tbsp kosher salt
- 3 tbsp chili powder
- 2 tbsp packed dark brown sugar
- 2 tbsp sweet paprika
- 2 tsp garlic powder
- 2 tsp dry mustard
- 1 tsp freshly ground black pepper
Baby Back Ribs with Homemade Barbecue Sauce Directions
- To make the BBQ sauce: in a saucepan over medium heat, sauté the onion in the oil until soft and translucent, about 10 minutes. Add the remaining ingredients, stir well, and bring to a slow simmer. Simmer, stirring occasionally, until thickened, about 15 minutes. Taste as you go and adjust the soy sauce, sugar, hot sauce, and vinegar as needed. Let cool completely, then refrigerate in an airtight container for up to 1 week. It will make 2 cups BBQ sauce.
- To prepare the ribs: Preheat the oven to 325F. In a bowl, stir together all of the ingredients for the rub. Coat the racks all over with the rib rub. Wrap each rack in foil, place on a rimmed baking sheet, then cover the baking sheet with foil. (If you like, at this point, refrigerate the ribs overnight. Let come to room temperature for 1 hour before baking.) Bake for 2 hours, or until very tender.
- About 30 minutes before the ribs are finished, prepare a charcoal or gas grill for medium-high heat. Clean and oil the racks. Remove the ribs from the foil, place the racks on the grill, and brush them with some of the sauce. Cover the grill and cook for 5 minutes. Flip and brush the ribs and cook another 5 minutes. Repeat again, grilling and turning the ribs until the meat is crisp and caramelized with sauce.
- Transfer the ribs to a cutting board and cut between the bones. Serve right away, passing the remaining BBQ sauce on the side.
Taken from Bay Area Bites
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