Dry Rubbed Ribs With Vinegar Bbq Sauce
Serves: 6
Halle Leffler
1 January 1970
Based on User reviews:
49
Spice
56
Sweetness
52
Sourness
43
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1 cup
Kosher Salt1 cup
Celery Salt1 cup
Brown Sugar1 cup
Granulated Garlic2 tbsps
Cayenne Pepper2 tbsps
Whole Cumin (toasted and ground)2 tsps
Ground Cinnamon1 tbsp
Mustard Powder (dry)2 cups
Apple Cider Vinegar3 cloves
Garlic (smashed and finely chopped)1 cup
Tomato Paste2 tbsps
Creole MustardDirections:
1
Watch how to make this recipe
2
Combine all of the ingredients in a small jar or bowl
3
Coat the ribs generously with the rub and refrigerate it for at least 12 hours
4
It will be better if refrigerated for 24 hours
5
Preheat the oven to 300 degrees F
6
Arrange the ribs on a sheet pan
7
Pour 1 beer into the bottom of the pan and cover the pan with foil, trying not to have the foil touch the meat
8
Put the ribs in the preheated oven and roast for 2 hours
9
Check the ribs after 1 hour and turn them over
10
Add more beer, if needed
11
Rotate the pan
12
After 2 hours, remove the foil and roast for 30 minutes more
13
Remove from the oven and cool
14
Sauce: (This can be done while the ribs are roasting
15
) Combine all of the ingredients in a saucepan and bring to a boil over medium heat
16
Reduce the heat and simmer for 15 minutes
17
The sauce will not be thick but it should be a homogeneous mixture and very well flavored
18
Turn off the heat and let cool
19
Preheat the grill to a medium-high heat
20
Arrange the ribs, meat side down, on the grill and grill until they start to get a little brown and charred, then brush with the sauce
21
Turn the ribs over, brush with the sauce and grill for 4 to 5 minutes
22
Brush with the sauce and again turn the ribs over
23
Grill for another 4 to 5 minutes
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At this point the ribs should be nicely browned and really well flavored
25
Remove them from the grill to a cutting board
26
Cut the ribs apart and arrange on a serving platter
27
Serve with lots of napkins