Smoky Barbecued Pork Ribs with Sauce

May 30, 2016 Recipes  No comments

My wife usually cooks ribs (one of her favorite meals) in the oven with just salt and pepper for seasoning. Since she was away playing with the grand-kids today, I grabbed the ribs from the refrigerator and emptied the spice cabinet!

First, I covered the ribs in a rub that I concocted. Then smoked them on the grill with mesquite chips for flavor. Then I finished them in the oven for falling-off-the-bone tenderness.
 
Meanwhile, there was enough time to create a bursting-with-flavor barbecue sauce. No sense just opening a bottle on a holiday weekend when you can cook your own sauce.
 
Needless to say my wife was thrilled to arrive home to a house filled with smoky goodness.
Smoky Barbecued Pork Ribs with Sauce
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Smoky Barbecued Pork Ribs with Sauce
Votes: 0
Rating: 0
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Rate this recipe!
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Ingredients
Rub
Sauce
Servings:
Units:
Instructions
Preparing the Grill
  1. Begin by soaking a couple of handfuls of wood chips (I used mesquite) in water.
  2. Once soaked, put the wood chips in a foil pouch and punch several slits in the pouch with a knife.
  3. Preheat your grill to 350F
  4. Put the wood chip pouch in the grill
Ribs
  1. Prepare the ribs by pulling the membrane off the back of the ribs
  2. Mix all of the rub ingredients in a small bowl
  3. Sprinkle all side of the ribs with the rub mixture. (I used all of the rub, but you could use only half if you preferred.)
  4. Put the ribs on the grill for about 45 minutes
  5. Turn the ribs over for about another 45 minutes.
  6. Preheat an oven to 300F
  7. Place the ribs in the oven for 1-2 hours. The internal temperature of the meat should be 195F.
Sauce
  1. While the ribs are cooking, in a small saucepan saute the onions and garlic in olive oil over low heat
  2. When the onion is translucent, add in the thyme and sage for a minute to allow them to bloom
  3. After a minute, add the ketchup and vinegar and stir well
  4. Add in the remaining ingredients. Some water might need to be added to get the right consistency.
  5. Simmer on low heat stirring occasionally. Time is your friend.
  6. Remove the bay leaves before serving
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