In this recipe you'll steam the ribs before grilling, making them fall-of-the-bone delicious! —Lisa Bryan
rack baby back pork ribs
organic maple syrup
organic blackstrap molasses
organic Dijon mustard
In This Recipe
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.
Heat the grill to medium-high heat. Use the remaining sauce to generously brush both sides of the ribs.
Place the ribs on the grill and cook for 3-4 minutes each side. Serve immediately.