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.
Ingredients
- 1 rack pork ribs
Rub
- 2 tbsp paprika
- 2 tbsp dark brown sugar
- 1 tbsp Salt
- 2 tsp Chili powder
- 1-1/2 tsp fresh ground pepper
- 1-1/2 tsp Garlic powder
- 1-1/2 tsp Onion powder
- 1/2 tsp cayenne pepper
- 1/2 tsp dried thyme
- 1/2 tsp cumin
Sauce
- 2 tbsp live oil
- 1/2 cup onion small dice
- 3 cloves garlic minced
- 1 tsp dried thyme
- 1 tsp dried rubbed sage
- 1 cup ketchup
- 2 tbsp cider vinegar
- 2 tbsp bay leaves
- 2 tsp smoked paprika
- 1 tsp chipotle pepper
- 1 tsp cumin
- 1/2 tsp fresh ginger minced
- 6 tbsp brewed coffee
- 2 tbsp yellow mustard powder
- 1/8 tsp Cayenne
- 1 tsp Worcestershire sauce
Servings:
Units:
Instructions
Preparing the Grill
- Begin by soaking a couple of handfuls of wood chips (I used mesquite) in water.
- Once soaked, put the wood chips in a foil pouch and punch several slits in the pouch with a knife.
- Preheat your grill to 350F
- Put the wood chip pouch in the grill
Ribs
- Prepare the ribs by pulling the membrane off the back of the ribs
- Mix all of the rub ingredients in a small bowl
- 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.)
- Put the ribs on the grill for about 45 minutes
- Turn the ribs over for about another 45 minutes.
- Preheat an oven to 300F
- Place the ribs in the oven for 1-2 hours. The internal temperature of the meat should be 195F.
Sauce
- While the ribs are cooking, in a small saucepan saute the onions and garlic in olive oil over low heat
- When the onion is translucent, add in the thyme and sage for a minute to allow them to bloom
- After a minute, add the ketchup and vinegar and stir well
- Add in the remaining ingredients. Some water might need to be added to get the right consistency.
- Simmer on low heat stirring occasionally. Time is your friend.
- Remove the bay leaves before serving
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