So for those of you who know me or those that have read a few of my posts know that one of my biggest frustrations with cooking in general is finding ingredients in my small community. I’m not talking about off the wall items here either! Today’s annoyance AND joy doesn’t come from what I can’t find, but what I can. I’m hard pressed to find fresh bean sprouts in this town, but have no problem plucking a Gravenstein apple white balsamic vinegar off the shelf. So while the whole situation has me rolling my eyes, I delight in my newly acquired treasure.  One that gives way to spectacular Smoky Apple Ribs.

Sweet, tart and fruity, the Gravenstein apply balsamic vinegar makes for an amazing smoky bbq sauce. It’s even better when you slather that sauce on meaty pork ribs. Juicy, fall off the bone pork ribs, sticky with smoky sauce that has a mild, yet distinctive apple undertone is what little treasures become. Enjoy!

Recipe inspired by Evoolution’s Apple BBQ Sauce

 

Smoky Apple Ribs
Print Recipe
Servings Prep Time
4 people 20 minutes
Cook Time
3 hours
Servings Prep Time
4 people 20 minutes
Cook Time
3 hours
Smoky Apple Ribs
Print Recipe
Servings Prep Time
4 people 20 minutes
Cook Time
3 hours
Servings Prep Time
4 people 20 minutes
Cook Time
3 hours
Instructions
Ribs
  1. 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.
  2. 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.
  3. 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
  1. 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.  Also great with grilled pork tenderloin.

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