Grilled Buffalo Ribs With Pineapple-Moonshine Bbq Sauce
Serves: 3
Floy Nolan
1 January 1970
Based on User reviews:
43
Spice
52
Sweetness
45
Sourness
36
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1 cup
Yellow Onion (diced)1 tbsp
Garlic (chopped)1 tbsp
Horseradish (chopped)4 cups
Tomatoes (diced)1 cup
Molasse1 cup
Cider Vinegar1 cup
Honey1 cup
Brown Sugar1 tbsp
Mustard Powder (dried)2 tbsps
Oregano (dried)1 cup
Worcestershire Sauce4 cups
Ketchup1
Salt1 cup
WaterDirections:
1
Preheat oven to 350 degrees F and grill to medium-high
2
In a large saucepan, saute the onion, garlic, and horseradish over medium-high heat
3
Add the vodka and scrape the bottom of the pan with your wooden spoon or rubber spatula to deglaze the yummy bits off the bottom
4
Add the pineapple and tomatoes and bring to a simmer
5
Let it simmer for 10 minutes
6
Add the molasses, vinegar, honey, sugar, mustard powder, oregano, bay leaves, Worcestershire sauce, and ketchup
7
Allow it to simmer for 2 hours
8
Season the ribs with salt and freshly ground black pepper and rub with a little olive oil
9
Grill the ribs for about 5 minutes per side
10
In a braising pan, place the ribs and 1/2 of the sauce over the ribs and cover the pan with a lid
11
Save the other 1/2 of the sauce for the final plating
12
Add 1 cup of water to the ribs and let it simmer for 3 1/2 to 4 hours, until the meat is tender but is still on the bone
13
Remove the ribs from the liquid
14
Serving Suggestions: Place 2 ribs on each plate
15
Generously ladle the hot BBQ sauce over the ribs and top with grilled pineapple and sliced limes