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
Laguna Summer Smoke Salt
In This Recipe
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.