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Prep time
15 minutes
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Cook time
3 hours
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Serves
4
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
Ingredients
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1 splash
Ogre Sauce
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1 pinch
Laguna Summer Smoke Salt
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1 pinch
Pepper
Directions
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Preheat oven to 300°.
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Season ribs generously with salt and pepper, place each rack on a double layer of foil, wrap racks individually and place on baking sheets.
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Bake ribs until tender but not falling apart, about 2.5 hours. Unwrap ribs, reserve any juices. Let ribs cool (they will grill better).
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Heat grill to med-high. Combine juices and BBQ Sauce.
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Grill ribs, basting with barbecue sauce until coated and heated through.
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Transfer to a cutting board, cut, serve with extra BBQ Sauce, smoked salt on the side and cold beer.
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