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Sweet, sticky and with a touch of spice, these bbq ribs will be the star of the show! (if the “show” is dinner, and the “venue” is your backyard). They are so tender they fall of the bone. Right into your mouth. Go ahead. Get some!
I am SO excited about this recipe. I’m not a griller (or a gorilla, if that ever comes up), but I sure do like some good ribs. The husband was busy chasing the boys around, so I pulled these ribs out, rubbed em, baked em while regularly pulling them out to “mop” them. I then had the husband throw them on the grill, basting with the sauce made to go with this.
YOU GUYS. Seriously – these really were the best bbq ribs I’ve ever eaten. If you ever see the size of my butt, you’d recognize… I’ve eaten plenty. I was worried that the rub would make them too spicy for me, but instead of adding HEAT they added a gorgeous depth of flavor. I hid the leftovers. I also got up, and ate HALF the leftovers before anyone else got out of bed.Sweet, sticky and with a touch of spice, these #bbq #ribs are the star of the show! #recipe #pork
Then, at lunchtime, I split the REST with the husband and kids. They don’t know about my early morning pillage of the fridge. They were asleep. You snooze, you lose! I’m not even slightly ashamed.
Notes for Sweet & Spicy BBQ Ribs:
- You’ll need to begin these BBQ ribs at least 4 hours before you’d like to eat.
- Prepared chili powder refers to a chili powder blend, not straight ground chilis!
- Hide leftovers, or you will find your fridge pillaged by your family
Need some sides for your Sweet & Spicy BBQ Ribs? (Of course you do!)
Sweet& Spicy BBQ Ribs
- 2 Racks St Louis Style Ribs
- 1 cup apple juice
- 6 Tbs sauce from above
- 1/4 cup apple cider vinegar
- Take a dull knife, slide the tip under the membrane on the back of each rack, and loosen it. Take the corner of it and pry off the entire membrane from the back of the ribs.
- Mix the rub ingredients together until well blended.
- Rub evenly over the top side of the ribs, and massage into the meat. Set aside in the fridge for an hour or so, or overnight if you want even better flavor.
- Preheat the oven to 300 degrees F. Place the ribs on a foil lined sheet pan, cover with foil and bake for an hour while you make the sauce and mop.
- After an hour, mop the ribs, and continue to mop every 30-45 minutes or so. The ribs should be in the oven about 3 hours.
- Remove the ribs from the oven, and baste them with some of the sauce.
- Heat the grill to medium high and cook them for about 10 minutes, basting regularly with the sauce.
- Take them off, baste some more and cover with foil. Rest for 30 minutes.
- Combine all the sauce ingredients into a saucepan and simmer over a medium heat until thickened, stirring occasionally for about 15 minutes. Be careful not to burn - don't leave it unattended.
- Combine mop ingredients and use a turkey baster (or something similar) to regularly "mop" the ribs.