Sweet and Spicy BBQ Ribs

Ron Nebrerecipes, SavouryLeave a Comment

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What’s better than a full rack of ribs drizzled in a tangy sauce? That’s easy: absolutely nothing! This is the kind of dinner we like to make for our family on a Sunday, after a long week, to get everyone ready for Monday. Make sure to use a tablecloth, though, because things are definitely bound to get messy!
Prep time: 35 minutes
Cook time: 2 hours 10 minutes
Chilling time: 2 hours
Yield: 4 servings

Ingredients

For the spice rubbed ribs:

  • 41 g / 3 tbsp dark brown sugar, packed
  • 8 g / 1 tbsp chili powder
  • 6 g / 1 tbsp dried thyme
  • 12 g / 2 tsp salt
  • 8 g / 2 tsp garlic powder
  • 4 g / 2 tsp dry mustard
  • 4 g / 2 tsp cayenne powder
  • 1 g / 1 tsp ground black pepper
  • 2 kg / 4 racks side ribs, membrane removed
  • vegetable oil, for oiling the grill

For the bbq sauce:

  • 56 g / 1/4 cup Mirage margarine
  • 1 medium onion, diced (about 185 g / 1 cup)
  • 2 cloves garlic, minced
  • 240 ml / 1 cup apple cider or apple juice
  • 120 ml / 1/2 cup apple cider vinegar
  • 72 g / 1/3 cup dark brown sugar
  • 80 ml / 1/3 cup ketchup
  • 48 g / 3 tbsp molasses
  • 30 ml / 2 tbsp Worcestershire sauce
  • drippings from spice rubbed ribs, fat-skimmed

Directions

For the spice rubbed ribs:

  1. Place dry ingredients in a small bowl and whisk well to combine.
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  3. Rub spice mixture on both sides of ribs and place in a single layer on a rimmed baking sheet (use 2 baking sheets if necessary). Cover tightly with foil and chill in refrigerator for a minimum of 2 hours (and up to 6 hours).
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  5. Preheat oven to 350°F (180°C).
  6. Transfer baking sheet to oven and bake for 1 hour 45 minutes. Remove ribs onto a platter and pour off any drippings. Allow ribs to cool while preparing the sauce.
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For the BBQ sauce:

  1. In a medium saucepan, over medium heat, melt the Mirage margarine. Add the onions and cook, stirring, until soft and golden; about 8 minutes. Add the garlic and cook for 4 minutes.
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  3. Add the rest of the ingredients and bring to a boil. Reduce heat to low and simmer until sauce has slightly thickened; 20 minutes.
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  5. Transfer sauce to a blender, or food processor, and blend until smooth. Set aside 3/4 cup of the sauce.
  6. Preheat an outdoor grill to medium-low heat (300°F / 150°C). Once heated, oil the grate.
  7. Place ribs on the grill meaty side up and brush generously with sauce. Cover and cook 5 minutes. Turn ribs, brush with sauce again, cover and cook; 5 minutes. Repeat brushing and cooking once more on each side.
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  9. Serve ribs warm with extra sauce on the side.

Chef Notes

  • Make these ribs in advance! After baking, ribs may be tightly covered and stored in the refrigerator for up to 2 days. Allow to rest at room temperature for 1 hour before hitting the grill.

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