Easy Fall-Off-The-Bone Ribs with Homemade BBQ Sauce
Easy and delicious slow-baked ribs in the oven for that juicy tender interior, and grilled over charcoal for that crispy caramalized exterior. Super addicting and adored by many!
Servings 8 people
Equipment
- charcoal grill
Ingredients
Ribs Dry Rub
- 2½ tbsp kosher salt
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp ground cumin
- 3 tbsp brown sugar
- 1 tbsp smoked paprika
- ½ tsp Mexican spice
- ½ tsp ground black pepper
- 4 kg baby back pork ribs roughly about 8 racks
BBQ Sauce
- 2¼ tbsp vegetable oil
- ½ white onion finely chopped
- 1½ cup water
- ½ cup tomato paste
- ½ cup white vinegar
- ⅓ cup brown sugar
- 2½ tbsp honey
- 2 tbsp worcestershire sauce
- 2 tsp salt
- ¼ tsp black pepper
- 1¼ tsp liquid smoke flavouring
- 2 tsp Smirnoff Tamarind Vodka
- 3 garlic clove grated
- ¼ tsp smoked paprika
- 1 tbsp dark molasses
- ½ tsp red Chili pepper
- rib juice reserved
Instructions
Ribs Marinate
- Preheat oven to 300°F.
- Combine salt, garlic powder, onion powder, cumin, brown sugar, smoked paprika, mexican spice, and black pepper in a small bowl.
- Place each rack of ribs on a double layer of foil; sprinkle rub all over ribs. Wrap racks individually and divide between 2 baking sheets.Bake ribs until very tender but not falling apart, about 2.5 hours for baby backs and 3.5 hours for spareribs.
Best BBQ Sauce
- Heat oil in a medium saucepan over medium heat. Cook and stir the onions in oil for 5 minutes. Stir in water, tomato paste, vinegar, brown sugar, honey, and Worcestershire sauce.
- Season with 2 teaspoons salt, 1/4 teaspoon black pepper, liquid smoke, tamarind liquor / rum, garlic, smoked paprika, dark molasses, rib juice, and 1/2 tablespoon ground chile pepper. Bring mixture to a boil, then reduce heat. Simmer for 45 minutes, uncovered, or until sauce thickens. Remove from heat, and set sauce aside.
- Carefully unwrap ribs; pour any juices from foil into a 4-cup heatproof measuring cup; reserve juices. Let ribs cool completely. Cover and chill juices. Rewrap ribs in foil and chill. Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. If youre using charcoal, add some wood chips so there's a slight smoke to smoke the ribs to give it more flavour.
- Add bbq sauce.
- ***DO AHEAD: Ribs can be baked up to 3 days ahead (the flavor will be more developed, and the cold ribs will hold together better on the grill as they heat through).***
Grilling
- Grill ribs, basting with barbecue sauce mixture and turning frequently, until lacquered and charred in places and heated through, 7-10 minutes. Transfer to a cutting board; cut between ribs to separate. Transfer to a platter and serve with additional barbecue sauce.
Notes
***DO AHEAD: Ribs can be baked up to 3 days ahead (the flavour will be more developed, and the cold ribs will hold together better on the grill as they heat through).***