Ribs are a classic meal to have over the summer, whether you have them with coleslaw, potato salad or baked beans. They can be smokey, spicy, sweet all depending on what sauce and rubs you choose to use. This recipe, however, has it all–these ribs are smokey and flavorful with a spicy sweet BBQ sauce to go with them.
While it may be easier to buy BBQ sauce from the grocery store, there’s nothing quite like a homemade BBQ that spent hours simmering on the stovetop! The best thing about homemade BBQ sauce? You can adapt the flavor profile to be WHATEVER you want it to be! You want it spicier? Add some more heat elements? You want it sweeter? Add some more honey, brown sugar or molasses!
This recipe gives the perfect balance between spicy and sweet. It goes perfect with pork chops, chicken, ribs, on a burger–whatever you want! (Plus, it can be vegan too, so perfect for grilled BBQ tofu steaks!)
12oz water (use empty ketchup bottle)
1 medium onion, chopped
½ cup Worcestershire sauce
½ cup honey
¼ cup molasses
¾ cup apple cider vinegar
¼ cup lemon juice
2 tbsp black pepper
1 tbsp salt
2 tbsp garlic powder
1 ½ tsp cayenne powder
Get a pot big enough to fit all of this. Combine all ingredients and bring to a simmer. Turn the heat down and allow to cook down about ¼ of the way. Stir often so it doesn’t burn on the bottom. The onions will be soft, almost disintegrating and the sauce will be thick.
Store in an airtight container in the fridge for up to a month!
For the ribs, you’ll need to make a good rub. Now, these smokey ribs aren’t actually smoked–the smokiness comes from the ingredients in the rub! Here’s what you’ll need:
¼ cup hickory smoked salt
2 tbsp smoked paprika
2 tbsp black pepper
1 tbsp garlic powder
1 tbsp onion powder
Mix all of these together, and you have a smokey dry rub!
Now, time we’re really moving onto the ribs! Preheat your oven to 325F. Make sure you prep them properly and remove the ‘film’ right by the bones. Do this by scoring it with the tip of your knife and then pulling it off.
Get some sheet pans and foil and make sheets big enough to cover the entire pan, probably two sheets per pan. Pour about 1 cup of water in the bottom of the pan.
Next, cover your ribs in the dry rub and really work it into the meat. Get both sides, but focus primarily on the meaty side. Lay your racks bone side down in the pan, usually two per pan, and cover with foil. Cook them for about 4 hours or until the meat is almost falling off the bone.
While the ribs are cooking, prepare the grill! Make sure the grate is extra hot–we want a good char and caramelization on the ribs. Drain the liquid from the pans and coat lightly with the BBQ. Grill the ribs until they are charred and the BBQ sauce is caramelized.
Serve with whatever sides you want!