Pork Ribs, Louisianian BBQ Sauce
| Preparation: | 30 min |
| Marinating/Waiting: | 2 h |
| Cooking: | 1 h 10 min |
| Total: | 3 h 40 min |
servings
| Category: | Meats and substitutes |
| Subcategory: | Pork |
| Source: | Metro |
Recipe ingredients
- 4.5 lb (2 kg) baby back ribs
- Sufficient quantity of water
- 1 onion, roughly chopped
- 1 celery stick, roughly chopped
- 2 carrots, roughly chopped
- 2 bay leaves
- 1 sprig of thyme
- Dry Marinade
- 3/4 cup (180 mL) compacted brown sugar
- 1/2 cup (125 ml ) paprika
- 2 Tbsp. (30 mL) garlic powder
- 2 Tbsp. (30 mL) onion powder
- 1 Tbsp. (15 mL) dry thyme
- 1 tsp. (5 mL) grounded bay leaf
- 1 Tbsp. (15 mL) celery seeds
- 1/4 cup (60 mL) coarse salt
- 1 Tbsp. (15 mL) white pepper
- 1 Tbsp. (15 mL) black pepper
- 1 Tbsp. (15 mL) Cayenne pepper
- BBQ Sauce
- 2 Tbsp. (30 mL) vegetable oil
- 1 onion, chopped
- 2 cloves of garlic, chopped
- 1 Tbsp. (15 mL) dry marinade
- 2 cups (500 mL) ketchup
- 1/4 cup (60 mL) cider vinegar
- 1/4 cup (60 mL) brown sugar
- 1/4 cup (60 mL) molasses
- 3 Tbsp. (45 mL) Dijon mustard
- 1/4 cup (60 mL) Worcestershire sauce
- 1 Tbsp. (15 mL) Tabasco sauce
- sauce
Preparation
Trim and peel the pork ribs and cook along with the vegetables and herbs for one hour or until tender.
Soak and coat well by rubbing them in the dry marinade. Let marinate in the refrigerator for 2 hours.
For the BBQ sauce, melt the onion and garlic in oil. Add the dry marinade, ketchup, vinegar, brown sugar, molasses, mustard, Worcestershire and Tabasco sauces. Cook gently for about 10 minutes.
Remove ribs from the refrigerator and sprinkle with the BBQ sauce.
Preheat BBQ.
Place on the BBQ grill to caramelise well. Cook in direct heat 10 minutes, turning once at mid-cooking in both cases.
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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