Bryan's BBQ Pork Ribs

[jcallaghan]

This recipe is designed to be done over two days or so. So be prepared. This involves rubbing ribs, cooking them super-slowly, and then finishing with your favorite sauce on the grill. After cooking them in the oven, and allowing to cool will help tenderness, and also allow for ribs to be cooked in advance of guests.

Ingredients

Rub

• 1 tablespoon paprika
• 2 teaspoons ground black pepper
• 1 1/2 teaspoons salt
• 1 teaspoon garlic powder
• 1 teaspoon cayenne pepper
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 6 tablespoons brown sugar

Rub for Ribs – 24 hours

Basic BBQ Sauce

• 3-4 medium onions (yellow or whatever)
• 500 ml Ketchup
• 125 ml Apple Cider Vinegar
• 250 ml Brown Sugar
• 1 Tablespoon Worcestershire Sauce
• 1 Tablespoon Dijon Mustard
• 1-2 teaspoon Chili Powder
• 3 Tablespoon Tomato Paste
• 1 Teaspoon Salz
• .5-1 Teaspoon Black Pepper
• 1-2 Teaspoon Chili Seeds

Method

Rib

1. Trim and rub the ribs, leave in the fridge for overnight before cooking.
2. Leave ribs on the counter for 1 hour to warm up before cooking.
3. Lay out the ribs in a low-roasting pan. Trying not to wash away any rub, add ½ cup water, to ribs. This will serve as steam when heating up. Cover ribs with alu-foil. I normally fold two sheets (length-wise) to tightly cover the ribs. Important to cover tightly to keep steam contained. In 120-130 degree oven (celsius), cook ribs for 4-4 ½ hours. Check tenderness after 4 hours. When done, remove from oven, and allow to cool. Finish on the grill with sauce. (15 mins).

Sauce

1. Slice 3-4 medium onions, in 1 cm rings. Roast in oven until golden brown 190-200 degrees Celsius.
2. In a pot, combine onions, and the rest of the ingredients. Cook for 30 mins. Remove the onions with a sieve, or if you prefer chunky, throw everything in a food processor.
3. The sauce can be frozen or keeps in the refrigerator for 2 months.

[jcallaghan]

See bryanbr23/Recipes#4 for original recipe