Rack O’ Ribs!

Hello hello! Not that I’m done with the whole ethnic food thing, but tonight the hubby and I grilled ribs. I had pulled them out of the freezer this afternoon with the idea that I would Crock Pot them all day tomorrow. But they thawed pretty quickly, and I decided to grill them.

Ok… truth… I decided Doc would grill them when he got home. I am not the griller. The only point at which I tried to help him, I burned my pinkie so bad it has a huge blister on it and I had to soak it in cool water for an hour. So. Not. The Griller.

I am the dry rub and sauce maker, though. So we will start there.

In a bowl, dump the following: 1/4C brown sugar, 1T smoky paprika, 2t chili powder, 1t dry mustard, 1t onion powder, 1t garlic powder, 1t Kosher salt, 1t black pepper, and 1/4t cayenne pepper. Mix well to thoroughly combine. Open the ribs, rinse the rack under cool water and pat dry. Lay it on a baking sheet. Coat both sides and the edges with the dry rub, massaging it into the meat. Shake off excess and let it sit for 30min.

Now make your sauce: in your awesome Kitchen Aid mini-processor, put 1 small, peeled and quartered onion. Pulse to mince, and add 4 peeled garlic cloves and 1-2T water. Pulse to puree. Heat 2T olive oil over medium heat, then add puree. Cook, stirring occasionally, about 5 minutes. During that 5 minutes, dump the following in a bowl and mix well: 2C ketchup (my absolute fave is Trader Joe’s Organic Ketchup) 1/2C brown sugar, 1T apple cider vinegar, 1T tomato paste, 1T Worcestershire Sauce, 1t dry mustard, 1/2t cayenne pepper, 1/2t black pepper, and my secret ingredient: 1/4C hot pepper jelly. When well mixed, add to puree in pot. Cook and stir til bubbling a bit, and turn down heat. Simmer 10-15 min and let cool.

Ok, you will be grilling this rack o’ ribs on indirect heat. Fire up one burner and cook on the opposite side. Preheat to about 375. Set the ribs bone side down and close lid. Adjust heat so it falls to about 300. Don’t open the lid for 30 minutes.

Now open the lid! Hubby lifted the ribs while I laid down a large piece of foil… and burned my pinkie! I was dismissed from the grill! Doc set the ribs on the foil, slowly poured 1/2C apple juice on them, and quickly sealed the foil. Close the lid for another 30 minutes.

Open the lid, open the foil (but leave underneath) and brush the whole top with that yummy sauce. Close the lid for 5 minutes. Turn the ribs, brush with sauce, close the lid for 5 minutes. Repeat this process 6 times, 3 times per side.

Cut, serve, and enjoy! This recipe left enough sauce that I am going to use it on baked chicken tomorrow!

The only thing I made to go with the ribs tonight was a small pan of cornbread. It was a wonderful meal! Happy eating!

Love, Grammy ❤

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