Author Notes
In this recipe you'll steam the ribs before grilling, making them fall-of-the-bone delicious! —Lisa Bryan
Ingredients
- Ribs
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1
rack baby back pork ribs
- Sauce
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1 cup
organic ketchup
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3/4 cup
organic maple syrup
-
1/4 cup
organic blackstrap molasses
-
1 cup
crushed pineapple
-
2 tablespoons
spiced rum
-
1 tablespoon
organic Dijon mustard
-
2
garlic cloves
-
1 tablespoon
Worchestire sauce
-
1 teaspoon
salt
-
1/2 teaspoon
pepper
-
1/4 teaspoon
ginger
-
1/4 teaspoon
cayenne
Directions
-
In a medium-sized pot over medium heat, stir together the ketchup, maple syrup and molasses. Keep at a low simmer for 2-3 minutes.
-
While your pot is simmering, add the remaining ingredients into a high-powered blender and blend until smooth. Add the blender ingredients to the simmering pot and stir for 3-4 minutes more. Then turn off the heat.
-
To prepare the ribs, line a large baking sheet with aluminum foil (enough to wrap the ribs).
-
Take ¾ cup of the sauce and mix with an equal amount of water. Pour this evenly around the ribs, then lightly wrap the foil around them.
-
Place the ribs in a 275 degree oven for 3 hours. This process steams the meat, making it tender while infusing it with flavor.
-
After the ribs have finished cooking, remove from the oven. Using tongs, place on a large platter to carry to your grill.
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Heat the grill to medium-high heat. Use the remaining sauce to generously brush both sides of the ribs.
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Place the ribs on the grill and cook for 3-4 minutes each side. Serve immediately.
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