Barbecue ribs are a favorite with the kids and we’ve tried many preparation methods and accompanying sauces. We stumbled upon this recipe by Sara Foster from Leite’s Culinaria and it worked out perfectly. It was easy and the meat was very tender. So tender you almost have to be careful flipping it on the grill as it truly falls off the bone. Of course, we had to put our twist on the barbecue sauce by adding the sweet yet smoky flavor from the combination of our new Vermont Maple Balsamic and our Chipotle Infused Olive Oil. This recipe involves baking the ribs for two hours before grilling. They can be baked up to a day in advance and stored in the fridge. However, when taking out of the fridge for the grilling step, leave the ribs on the grill a little longer to ensure they heat all the way through.
INGREDIENTS
INGREDIENTS FOR THE RIBS
- 2 slabs (about 3 ½ pounds total) pork back ribs
- 1-2 onions, sliced thick
- 1 bottle of beer (12 ounces)
- sea salt and freshly ground black pepper to taste
INGREDIENTS FOR THE SAUCE
- 1 cup Olive This! Vermont Maple Balsamic Vinegar
- 1 can (28 oz) crushed tomatoes
- ¼ cup Worcestershire sauce
- 2 tablespoons Olive This! Chipotle Infused Olive Oil
or Olive This! Smoked Chaabani Olive Oil
or Olive This! Baklouti Infused Olive Oil - ½ cup packed light brown sugar
- ½ cup apple cider (or unfiltered apple juice)
- juice of 2 lemons
- 4 garlic cloves, minced or pressed through a garlic press
- 2 tablespoons Coleman’s dry mustard
- 2 teaspoons sea salt
- 2 teaspoons freshly ground pepper
DIRECTIONS FOR THE RIBS
Preheat the oven to 325 degrees F.
Spread the onion slices out evenly on a rimmed baking sheet. Place the ribs, bone side down, on the onion slices. Pour the beer over the ribs and season with salt and pepper to taste.
Cover tightly with foil and bake in oven, undisturbed, for 2 hours. While the ribs are baking, make your barbecue sauce.
DIRECTIONS FOR SAUCE
Add all sauce ingredients into a medium saucepan and whisk to combine.
Bring the sauce to a boil over medium-high heat. Once boiling, reduce heat and simmer for about 40-45 minutes until the sauce thickens and reduces to about 3 cups. Set aside to cool slightly.
GRILLING THE RIBS
Remove the ribs from the oven. Carefully remove the foil and let ribs sit for 5 minutes. Prepare your grill to medium-high heat.
Discard onions and beer. Brush the meat side of the slabs of ribs with the barbecue sauce and place them, meat side down, onto the grill. Baste the bone side of the slabs generously. Close the grill and cook the ribs for 8-10 minutes.
Baste the bone side of the ribs one more time and then flip the ribs. Baste the meat side of the ribs and cook for another 10 minutes. Baste again half way through.
Remove from grill and cut the slabs into individual ribs, pile them onto a large platter.
Serve warm passing the remaining barbecue sauce on the side. Enjoy!
SERVES 6
Have a comment? We’d love to hear from you. Have you tried this dish? Do you have a variation that you think others will enjoy? Leave us a comment below.
Looks yummy. I can’t wait to taste!