Ingredients
Ribs
- 3 tbsp brown sugar
- 5 tsp paprika
- 3 tsp garlic powder
- 2 tsp course black pepper
- 2 tsp kosher salt
- 2 tsp dry mustard powder
- 1 tsp chili powder
- 1 tsp onion powder
- 1/2 tsp cumin
- 1/2 tsp chipotle chili powder
- 4 pounds pork back ribs
Sauce
- 3/4 cup tomato ketchup
- 1/2 cup Gravenstein Apple balsamic vinegar
- 1/2 cup unsweetened apple juice
- 1/4 cup unsweetened applesauce
- 1/4 cup water
- 4 tsp Worcestershire sauce
- 1 tsp canned adobo sauce from canned chipotle peppers
- 1 tsp dry mustard powder
- 1 tsp paprika
- 1 tsp lime juice
- 3/4 tsp onion powder
- 1/2 tsp garlic powder
Servings: people
Instructions
Ribs
- Preheat oven to 275℉. In a small bowl whisk together sugar and spices. Remove the thin membrane on the back side of ribs if not already done by butcher. Liberally coat the rib rack on all sides with spice rub.
- Wrap ribs tightly in aluminum foil with meat side up. Place on large baking tray and bake for approximately 3 hours until meat is tender. Make sauce while ribs are cooking.
- Preheat oven to broil and position rack to 6-8" from broiler. Remove ribs from foil and place back on baking tray lined with fresh foil. Brush liberally with sauce on both sides and broil for 3-4 minutes per side. Remove from oven and cut between bones. Serve immediately with extra sauce on the side.
Sauce
- Whisk together all ingredients in a medium sauce pan and bring to a full simmer. Reduce heat and allow to simmer uncovered for at least an hour, stirring occasionally. Sauce should be reduced slightly and flavours melded. Yielding approximately 2 cups of sauce.
Recipe Notes
I had approximately 1/2 cup of sauce left over without serving any on the side. Can freeze for another use. Â Also great with grilled pork tenderloin.
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