On July 4th I executed on what my mind already knew…the greatest BBQ rib recipe ever. My wife sent me a link for a video with Fabio (from Top Chef) making his rendition of ribs. The moment I saw them, doused in the inky black BBQ sauce, I knew I had to make them! How did they turn out? Juicy, sweet with some heat and packing intense flavor, these really were the best ribs I’ve ever had!
This is a must try and a terrific meal to compliment with a bigger, yet not overly extracted/oaked wine. Stick with a bold wine; however one with bright acid, as ribs are by nature a filling dish.
Ingredients
- 2 racks pork spare ribs – trimmed of exterior fat, pat dry
- 1 beer
- Something cold to drink while cooking/waiting (i.e. – Mojito, Gin & Tonic, etc)
- Something complex w/ nice acid to drink while eating (i.e. – Syrah, Zinfandel, etc)
For dry rub
- 3 tablespoons oregano
- 2 tablespoons cayenne pepper
- 2 tablespoons smoked paprika
- Just a pinch of fresh ground sea salt
- Just a pinch of fresh ground black pepper
For BBQ sauce
- 3 cups of balsamic vinegar
- 2 tablespoons brown sugar
- 2 tablespoons Sriracha
- 3 tablespoons Worcestershire sauce
- 1 tablespoon cayenne pepper
- 1 cup ketchup
- 2 cups of your favorite basic BBQ sauce
Instructions
For Ribs
- Pre-heat oven to 320 degrees
- Place both racks side by side, meat side up on baking sheet (baking sheet must have sides)
- Create the dry rub by mixing all of the ingredients
- Coat the ribs thoroughly with the dry rub on meat side only
- Pour ¾ of beer in between and under the racks, pour remaining ¼ down your throat.
- Wrap the baking sheet loosely w/ aluminum foil and make sure it’s sealed to allow for steaming.
- Cook for 2 ½-3 hours
For Sauce
- Pour balsamic vinegar and brown sugar into medium sauce pan and bring to a boil
- Once boiling, reduce the heat to allow it to simmer and reduce by ½
- Once the reduction is ready, add all ingredients above except the BBQ sauce, mix w/ whisk and allow it to simmer once more
- Once at a simmer, add the BBQ sauce and bring to simmer again
- Once simmering, remove from heat
Finale
- Bring your grill to 450-600 degrees (optimal heat range for carmelization)
- Put the rib racks on the grill and generously apply your Balsamic BBQ sauce
- Close the lid and allow to grill for 4-6 minutes…no peeking!
You are now ready to enjoy the juiciest, nicely flavored ribs ever!
