Friends of ours hold an annual rib cook off where we all compete for first place and bragging rights! The dry rub and BBQ sauce that we came up with this year only got us 2nd place at the rib cook off, but 1st place at our family table. They work perfectly for both pork and beef ribs - so if you are a lover of a traditional BBQ sauce flavour with your ribs, this is for you!!!
|BBQ sauce prior to pureeing|
|Pureed BBQ sauce - YUMMY!|
- Pat ribs dry with paper towel. Flip rack over so back side of the ribs is facing up. Using a butter knife, gently ease the thin silverskin from the back of the bones. Using a paper towel, grasp the silverskin and pull off of the bones and discard. This will ensure your ribs are more tender and cook evenly.
- Combine all ingredients for the dry rub and rub the back, front and edges of the ribs thoroughly. Wrap in plastic wrap and refrigerate for 2 to 24 hours (24 hours is recommended)
- Remove ribs from fridge and bring to room temperature. Tightly wrap ribs in foil and place in a 250F oven on a cookie sheet, for 2 to 3 hours (pork ribs), or 3 to 4 hours (beef ribs).
- Meanwhile, in a large skillet, heat oil and saute the onions for the sauce over medium low heat until golden brown. Add garlic and stirring constantly to prevent burning, saute for approximately 5 minutes longer.
- Add rest of ingredients, combine and simmer for 10 mins. Let cool slightly and put into a blender. Puree until smooth.
- After the ribs have cooked in the oven for the desired amount of time, open the foil and brush ribs all over with the BBQ sauce.
- Place on a BBQ grill over medium heat, or back into the oven. As the sauce caramelizes, brush more on and remove from heat.
- Let the rack rest for 10 mins before cutting into either one or two bone servings.
- Serve with a side dish of the BBQ (in case anyone wants saucier ribs!!)