Best Ever Barbecued Ribs

Barbecued Ribs
What You’ll Need:

2 sides Pork spareribs

Smoking chips

Rub:

1 tablespoon ground cumin

1 tablespoon mild chili powder

1 tablespoon brown sugar

1 tablespoon kosher salt

1 tablespoon coarse ground black pepper

½ tsp. cayenne pepper

2 tsp. dried leaf oregano

1 tsp garlic powder

1 tsp onion powder

1 tsp celery seed

Sauce:

½ cup unsalted butter

1 medium onion, diced

5 cloves garlic, finely minced

¼ cup chili powder

2 tsp. dried leaf oregano

2 tsp. ground cumin

1 tablespoon dry mustard

2 tsp. crushed red pepper (or to taste)

2 tsp. ground black pepper

3 bay leaves

2 cups ketchup

1 cup dark beer (german beer)

1/3 cup lime juice

1/3 cup dark molasses

2 tablespoons Worcestershire sauce

2 tablespoons soy sauce.

Combine rub ingredients in a small bowl. Brush meat with olive oil and apply rub generously on both sides of ribs. Allow to marinate at least one hour at room temperature (best if refrigerated and left overnight).

Prepare the sauce (best made the day before for more flavor) by cooking the onion and garlic in the butter until tender. Add the remaining sauce ingredients and simmer over low heat, uncovered while the ribs cook. Wrap ribs tightly in foil and bake at 375 for about an hour until tender. Pour off drippings from foil packets. Degrease the drippings, and cook in a small saucepan until syrupy. Stir into sauce.

Preheat a gas grill to medium heat. Arrange smoking chips in a foil packet or smoker box on the grill, and place the ribs over direct heat initially to sear. Sear on each side, then baste with sauce turning once. Cook to brown and glaze the ribs. Serve with additional sauce.

More barbecued ribs recipes:

BonAppetit
Epicurious

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>