Classic Barbecue Pork Ribs with Smoky Bacon Barbecue Sauce
The recipe Classic Barbecue Pork Ribs with Smoky Bacon Barbecue Sauce is ready in about 1 hour and is definitely a tremendous gluten free and dairy free option for lovers of American food. This recipe serves 6. One portion of this dish contains approximately 6g of protein, 13g of fat, and a total of 244 calories. It can be enjoyed any time, but it is especially good for Father's Day. If you have ground cumin, ground ginger, new mexican chile powder, and a few other ingredients on hand, you can make it.
Instructions
1
In a small bowl, combine the garlic, salt, brown sugar, smoked paprika, chile powder, black pepper, sage, thyme, dry mustard, cumin, coriander, ginger, and cayenne pepper if using. Generously coat the ribs with the rub then wrap each slab in a double layer of plastic wrap and let them sit at room temperature for up to 2 hours. DO AHEAD: To develop maximum flavor, place the ribs, coated in the rub, in the refrigerator and chill at least 12 hours and up to 24 hours.
Ingredients you will need
Chili Powder
Smoked Paprika
Black Pepper
Brown Sugar
Mustard Powder
Coriander
Garlic
Ginger
Cumin
Thyme
Ribs
Sage
Salt
Wrap
Dry Seasoning Rub
Equipment you will use
Plastic Wrap
Bowl
2
Preheat the oven to 325F.
Equipment you will use
Oven
3
Line a large rimmed baking sheet with foil. If you have a flat metal cooling rack, arrange it in the baking sheet and place the ribs, bone side down, on the rack. If you don't have a rack, place the ribs, bone side down, directly on the foil-lined baking sheet.
Ingredients you will need
Bone
Ribs
Equipment you will use
Baking Sheet
Wire Rack
Aluminum Foil
4
Bake the ribs until the meat is tender and starting to pull away from the bones, 1 1/2 to 2 hours. At this point, the ribs are ready to be served, but we recommend taking the time to finish them on the grill (or in the broiler), while glazing with homemade barbecue sauce. DO AHEAD: Ribs can be baked ahead of time and kept, wrapped in foil, at room temperature for 4 to 6 hours, before finishing them on the grill.
Ingredients you will need
Barbecue Sauce
Meat
Ribs
Equipment you will use
Broiler
Grill
Aluminum Foil
1
In a heavy, medium saucepan over moderately low heat, cook the bacon until the fat renders and the bacon starts to brown, about 10 minutesdo not let the bacon get crispy.
Ingredients you will need
Bacon
Equipment you will use
Sauce Pan
2
Add the onions and continue cooking, covered and stirring occasionally, until the onions are soft and translucent, about 10 minutes.
Ingredients you will need
Onion
3
Add the garlic, sage, and thyme and cook, stirring occasionally, for 1 minute.
Ingredients you will need
Garlic
Thyme
Sage
4
Add the smoked paprika, chile powder, cumin, black pepper, and ginger and cook, stirring, for 1 minute.
Ingredients you will need
Smoked Paprika
Black Pepper
Chili Powder
Ginger
Cumin
5
Add the coffee, brown sugar, yellow mustard, Worcestershire sauce, and vinegar and stir well to combine. Raise the heat to moderate and bring the sauce to a boil, scraping the saucepan with a wooden spoon to remove any browned bits from the bottom.
Ingredients you will need
Worcestershire Sauce
Yellow Mustard
Brown Sugar
Vinegar
Coffee
Sauce
Equipment you will use
Wooden Spoon
Sauce Pan
6
Add the ketchup, hot sauce, and bay leaves, then lower the heat to moderately low and simmer the sauce until it's thick enough to coat the back of a spoon but isn't as thick as ketchup, about 30 minutes. Taste the sauce and add more vinegar or hot sauce to taste and season with salt and pepper.
Ingredients you will need
Salt And Pepper
Bay Leaves
Hot Sauce
Ketchup
Vinegar
Sauce
7
Remove and discard the bay leaves. DO AHEAD: BBQ sauce can be made ahead and stored, in an airtight container in the refrigerator, up to 2 weeks. Warm the sauce gently on the stove before using.
Ingredients you will need
Bay Leaves
Barbecue Sauce
Sauce
Equipment you will use
Stove
1
While the barbecue sauce is simmering, prepare your grill for direct-heat cooking over medium-high heat: If using a charcoal grill, open the vents on the bottom of the grill and light a large chimney starter full of charcoal (preferably hardwood). When the coals are covered with white-gray ash (about 20 to 30 minutes later), spread them out on the grill's bottom rack, leaving a space to one side that is equal to the size of the food to be grilled so that it can be moved there in the case of flare-ups. Test the heat of the charcoal by holding your hand 5 inches above the coals for about 3 seconds for medium-high heat. If the charcoal is too hot, continue to let it burn until it reaches medium-high.
Ingredients you will need
Barbecue Sauce
Spread
Equipment you will use
Grill
2
If using a gas grill, preheat all burners on high, covered, for 10 minutes, then adjust the heat to medium-high.
Equipment you will use
Grill
3
Depending on the size of your grill, place 1 or 2 slabs, bone side down, over the heat and brush the fat-covered side generously with barbecue sauce. Grill the ribs, covered, for 2 minutes. Flip the slab over, brush the bone side with sauce, and grill, covered, until the sauce on the fat-covered side is caramelized and lightly charred, 1 to 2 minutes. Flip the slab over and continue grilling, covered, until the sauce on the bone side is caramelized and lightly charred, 1 minute.
Ingredients you will need
Barbecue Sauce
Bone
Ribs
Equipment you will use
Grill
4
Transfer the ribs to a cutting board and let them rest for 10 minutes. If necessary, repeat the grilling and glazing process with the second slab of ribs.
Ingredients you will need
Ribs
Equipment you will use
Cutting Board
5
Cut between the ribs and serve immediately with plenty of barbecue sauce on the side.
Ingredients you will need
Barbecue Sauce
Ribs
1
Baked ribs can also be finished in the broiler. Line a broiler pan with foil, then arrange the slabs, bone side down, on the pan and brush the fat-covered side with barbecue sauce. Broil, 3 to 4 inches from the heat, until the sauce on the fat-covered side begins to caramelize and lightly char, 2 to 3 minutes. Flip the slab, brush the bone side with barbecue sauce, and continue to broil until the sauce on the bone-covered side begins to caramelize and lightly char, 2 to 3 minutes.
Pork Ribs works really well with Pinot Noir, Shiraz, and Zinfandel. Pork ribs and other barbecued porks with sweet-and-spicy sauces work well with these red wines. The Tudor Wines Balo Vineyard Pinot Noir with a 5 out of 5 star rating seems like a good match. It costs about 68 dollars per bottle.