Ribs - BBQ PORK
This Grilled Pork Ribs recipe is from the The Grassfed Gourmet Cookbook: Healthy Cooking and Good Living with Pasture-Raised Foods. Used with permission.
Author: Snug Valley Farm
Recipe for: PASTURED PORK
Cut of Meat: Country Style Ribs, Spare Ribs, Baby Back Ribs
- 4 Country-style pastured pork ribs or shoulder chops or 3 – 4 lbs spare ribs or
- baby back ribs
- SPICE RUB:
- ½ cup chili powder
- 3 Tablespoons freshly ground pepper (or not fresh
- 4 Tablespoons sugar
- 3 Tablespoons coarse salt
- 2 Tablespoons paprika
- HINT: You can mix double and triple batches of rub and keep in a jar for future use.
- BBQ SAUCE:
- 1 cup Ketchup (Hunts has no high fructose corn syrup )
- ½ to 1 cup red wine vinegar or tarragon vinegar (depending on your taste preference and the strength of your vinegar)
- ½ cup molasses
- 2 teaspoons sugar
- ½ teaspoon coarse salt
- ¼ teaspoon garlic powder or 2 large cloves, minced
- ¼ teaspoon onion powder (or 2 tsp finely chopped onion)
- ¼ teaspoon Tobasco sauce (we like Frank’s Hot Sauce; go lightly if you do not like things really hot!)
- HINT: We often make a triple batch and freeze some for use another time.
- Mix rub ingredients together and smear over all surfaces of meat, wrapping meat rather tightly in plastic wrap. Let sit at least 4-6 hours or overnight in refrigerator. Longer is more tender and mouthwatering.
- Preheat oven to 200 degrees F. Bring ribs to room temperature; place ribs in a shallow baking pan in the middle of your oven (or 2 pans if doubling the recipe). Roast for about 3.5 to 4 hours, until tender.
- Meanwhile make the sauce by combining all ingredients. Then coat the meat generously with the Homemade Barbecue Sauce, and cook for 30 minutes longer before removing from the oven.
- HINT: Try your own additions: extra tobasco sauce, other hot sauces, honey…and the possibilities are endless!
- To serve brush once more with Homemade Barbecue Sauce. Serve remaining sauce on the side.