Chef notes
I always get so excited when summer comes around because it is peak ribs season! The irony is, you don’t need to have a grill to make the most amazing ribs at home. My favorite technique is to cook them low and slow in an oven until they are insanely tender and falling off the bone. This homemade BBQ sauce has a fun twist of date-molasses and balsamic vinegar to add even richer caramelized notes and sweetness. The sweetness is balanced out by punchy pickled onions and a fresh showering of herbs.
Swap Option: Use molasses instead of date molasses. Substitute sherry vinegar instead of balsamic vinegar.
Ingredients
- 2 pork rib racks (about 4 pounds), St. Louis or baby back
- 1/4 cup Dijon mustard, divided
- 1/4 cup dark brown sugar
- 1 tablespoon kosher salt
- 2 teaspoons garlic powder
- 2 teaspoons smoked paprika
- 2 teaspoons freshly ground black pepper
- 1/4 cup finely chopped fresh herbs (such as mint and cilantro), for garnish
- 1/2 cup balsamic vinegar
- 2 teaspoons vinegar-based hot sauce
- 1 tablespoon Worcestershire sauce
- 1/4 cup brown sugar
- 1 cup ketchup
- 1/4 cup date syrup or molasses
- 1 tablespoon paprika
- 1 tablespoon Dijon mustard
- 1 tablespoon garlic powder
- kosher salt, to taste
- freshly ground black pepper, to taste
- 1/2 cup white distilled vinegar
- 2 teaspoons kosher salt
- 1 tablespoon brown sugar
- 1 medium red onion, thinly sliced
Preparation
1.Preheat the oven to 300 F.
2.Pat ribs dry with paper towels. Using a skewer, cake tester or meat thermometer, remove the rib membrane on the back of the rib rack.
3.Brush Dijon mustard over both sides of the rib racks.
4.In a small bowl, combine the brown sugar, salt, garlic powder, paprika and black pepper. Sprinkle the contents all over both sides of the rib racks.
4.Wrap each rib rack in aluminum foil, carefully sealing the entire racks and place them onto a rimmed baking sheet and into the middle rack of the oven. Cook for 2 hours for baby back ribs and 3 hours for St. Louis-style ribs until the meat is tender and easily comes away from the bone.
5.Meanwhile, make the barbecue sauce: In a medium saucepan set over low heat, combine all the ingredients and whisk until smooth. Cook for about 8 to 10 minutes, until the sauce comes together and starts to thicken. Season with kosher salt and freshly ground pepper to taste. Set aside.
6.Make the pickled onions: In a medium bowl or mason jar, combine vinegar, salt, brown sugar, and 1 cup hot water and stir to combine. Add red onions and pickle for 10 to 15 minutes.
7.Once the ribs are cooked, carefully remove them from the oven and foil packaging. Turn the oven to broil. Place new foil onto the baking sheet. Brush the ribs with barbecue sauce on both sides and place back into the oven for 2 to 3 minutes, until the ribs have some color on them.
8.To serve, slice the ribs into individual pieces, top with fresh herbs and pickled onions and enjoy!
