I have not made ribs on the grill yet this summer, not sure why, as I do enjoy them – the baby backs that is. I do not like “fatty” meats and spareribs tend to be that way. Even though I know fat can add more flavor I think my preference comes from my many years following Weight Watcher’s.
I have always been a big fan of Ina’s (surprise! surprise!) and this recipe of hers recently showed up in the Food Network Magazine. Even though I do not like to use the oven very much in the summertime you can bake these ahead of time say early in the morning when the temperature outside is still cool, refrigerate them and take them out to finish off on your grill for about 10 minutes or so.
I read recently in a Bon Appetit magazine where you can bake the ribs up to three days ahead. The flavor will be more intense and the ribs will hold together better when they are grilled. I like this kind of grilling recipe to have most of the cooking done ahead of time!
Ina's Ribs with Barbecue Sauce, Adapted
- baby back ribs (how many you need depends on the number of people you are serving)
Preheat the oven to 350°F. Line a sheet pan with foil and place the ribs on the sheet pan meat-side up and sprinkle with salt and pepper. Pour the barbecue sauce over each rack and cover the ribs loosely with foil. Bake for 2 to 2-1/2 hours until the meat is very tender. Bake spareribs for 3 hours or more. As soon as you take the ribs out of the oven, spread more barbecue on them. You can either grill right away or refrigerate to grill later. If refrigerated remove from the refrigerator 30 to 60 minutes before grilling.
Preheat your grill to medium high and brush the grates with oil to help keep the ribs from sticking. I also like to dab off the excess sauce with scott towels and brush them with oil before grilling. Place the ribs on the grill for about for 5 to 10 minutes per side basting and turning until the ribs are charred Remove to a cutting board and cover with foil for about 10 minutes to rest. Cut into ribs and serve extra sauce on the side.
Barbecue Sauce: (makes enough for 10 to 12 lbs. ribs)
- 1/4 cup vegetable oil
- 1-1/2 cups onion, chopped
- 3 large cloves garlic, minced
- 1 cup tomato paste
- 1 cup cider vinegar
- 1 cup honey
- 1/2 cup Worcestershire sauce
- 1 cup Dijon mustard
- 1/2 cup soy sauce
- 1 cup hoisin sauce (could substitute soy sauce)
- 2 tbsp. chili powder
- 1 tbsp. ground cumin
- 1-1/2 tsp. crushed red pepper flakes
Heat the oil in a large saucepan, add the onions and cook for 10 to 15 minutes. Add the garlic and cook for another minute. Add the rest of the ingredients and bring to a boil. Lower the heat and simmer uncovered for 30 minutes. The sauce can be refrigerated for several weeks, or frozen.
Recipe by cookingwithauntjuju.com
Fiesta Friday #78 is just starting and I would like to invite you to join the party over at Angie’s where I am one of the co-hosts along with Petra @ Food Eat Love. We all know Petra and her elegantly styled dishes that are always over the top. Please check out her blog for some stunning recipes.