Author Notes: Carolinians know their barbecue - specifically, their sauce. East vs. West, ketchup vs. mayonnaise: Dress your ribs at your own risk. You will be judged. Or avoid the fights altogether, and bring a bottle of this crowd-pleaser. Ogre's founder started with a small batch of his grandma's recipe, and soon enough was selling it by the bucket out of his truck to meat-mad Carolinians who'd use it for everything but, apparently, bathing: eggs, oysters, pizza, pasta, you name it. But its true home is the grill. Season a rack of ribs with salt and pepper, bake on foil until tender (two hours or so at 300°F), catch the juices and mix with sauce to baste the rack as you finish it with a quick sear on the grill. The only fights it'll start are over who takes home the rest of the bottle. —Mantry
Prep time: 15 min
Cook time: 3 hrs
splash Ogre Sauce
pinch Laguna Summer Smoke Salt
- Preheat oven to 300°.
- Season ribs generously with salt and pepper, place each rack on a double layer of foil, wrap racks individually and place on baking sheets.
- Bake ribs until tender but not falling apart, about 2.5 hours. Unwrap ribs, reserve any juices. Let ribs cool (they will grill better).
- Heat grill to med-high. Combine juices and BBQ Sauce.
- Grill ribs, basting with barbecue sauce until coated and heated through.
- Transfer to a cutting board, cut, serve with extra BBQ Sauce, smoked salt on the side and cold beer.