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Rodney's ribs and homemade BBQ sauce
Ingredients
Ribs:
- 1 tablespoon mustard powder
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon brown sugar
- 1 tablespoon paprika
- 1 tablespoon chili powder
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 2 racks side ribs, split lengthwise in half (ask your butcher)
- 2 tablespoons grapeseed oil for searing the ribs
Braising liquid:
- 2 cups veg or chicken stock
- 1 cup of sweet apple juice
- 1 large onion (chopped)
- 5 smashed cloves of garlic
- 1 small can tomato paste
- 3 sprigs rosemary
- 4-5 sprigs of thyme
- 2-3 bay leaves
Hot Rod's BBQ sauce:
- 1 cup ketchup
- 1/4 cup vinegar
- 1/4 cup brown sugar
- 1 tablespoon paprika
- 1 tablespoon chili
- 20 drops tabasco
- Braising liquid
Directions
Ribs:
- In a small bowl, mix together the dry ingredients. Rub the spice mixture over both sides of the ribs. Wrap in plastic and refrigerate overnight.
- Preheat the oven to 300°F. Also preheat a cast iron skillet on medium. Unwrap the ribs and place them on a baking sheet to come to room temperature. Add the oil to the skillet and sear the ribs quickly until meat is browned. Remove the ribs and place in a shallow roasting pan. Deglaze with the stock and apple juice, stir in the tomato paste, add the onion, garlic, bay leaves and herbs. Bring to a boil and then pour over the ribs.
- Cover with parchment or tinfoil and pop into the preheated oven. Braise for about two hours or until tender. Let stand covered for at least an hour as to not dry out the meat. Use the Hot Rod's BBQ sauce recipe when you're ready to serve.
- Preheat the grill for a medium - high heat or preheat the oven with the broiler. Baste the ribs with BBQ sauce and warm through for about ten minutes, turn and baste two or three times until the sauce has lightly charred and warmed through.
- Serve the ribs hot, accompanied by more sauce.
Hot Rod's BBQ sauce:
- Place everything in a pot on a stove and bring to a boil on medium-high. Reduce to a simmer and cook until it thickens, about 20-30 minutes. Set aside to serve.
