Sticky, sweet & smoky describes these back ribs slathered in two different homemade sauces. 

It's time to get messy.  Really really messy.

When my husband and I first started dating, he was quite impressed (or perhaps alarmed?) at my love of condiments.   Ketchup, mustard, relish, BBQ sauces, hot sauces, salsa - no matter what I was eating, there was always room for one more dollop of something.  It was pretty ridiculous as I reflect back.  I probably couldn't have identified the protein between my bread some meals due to the volume of sauce it was holding.   You may recall the little ABC PSA jingle that went something like "I'm Lewis the lifeguard and I'm happy to say... I rescued a drowning potato today."   Lewis would have had a full-time job on my plate.

You know better, you do better.

So the saying goes.

As I grew to start appreciating food in its more natural state, I also started reading more labels.  There was a lot of things I (a) didn't recognize or (b) didn't think belonged in my beloved condiment.  I am by no means militant about what my temple ingests ('obviously' the mirror whispers) but the sauces section of my refrigerator looks vastly different these days.  Especially the significant amount of real estate once reserved for all the BBQ sauce.

There are a thousand ways to replicate commercial BBQ sauce.  I tested these BBQ sauces several different times trying to decide which one was better and in the end, they both made it here.  And besides, 'Ribs' really isn't much of a recipe... everyone knows it's all about the sauce.

A couple of notes on the sauces.

First, I don't use liquid smoke.  I don't have a great reason, I just have not found one that has an ingredient list I am on board with.  It can be made with simple smoke and water but that appears to be hard to find.  (If you know of any good brands, I would love to hear about them).

That said, I DO think liquid smoke would greatly enhance either one of these rib BBQ sauces.  If you experiment, let me know.  If you want a great BBQ sauce recipe that has liquid smoke definitely check out Olena's recipe from iFoodRealhere.  It is a guaranteed winner, as is all of her work.

Second note on the sauces - shelf life.  I would keep these sauces in an air tight glass jar for up to three weeks in the refrigerator.  Some will say you can keep them up to three months, but I error on the safe side.  Another way to keep them is freeze the sauce into an ice cube tray or some zip locks.  Then they are always on hand and you can pop out a small amount for ribs, chicken, burgers etc.

As far as the ribs go, I used a heritage pork back ribs, silver skin removed.  After a low and slow cook in the oven, just a few minutes on the grill right before serving was all they needed.  A perfect make ahead Fathers Day dinner or sticky, finger food for your next summer picnic.

Speaking of Fathers Day, here are a few more grilling recipes to make his day special:

Big Burger with Bacon Jam

Maple Miso Pork Skewers

Salted Coffee Crusted Wings

and of course don't forget breakfast.... Sweet Potato & Chorizo Breakfast Hash

What will you be cooking for Fathers day?

Sticky Ribs with Two Home Made BBQ Sauces

Recipe Type

:

Sticky Ribs

Author: Food Well Said

Using one (or both) of my two homemade BBQ sauce recipes, here is the process for perfect sticky ribs.

Ingredients

• 2 racks, heritage humane pork back ribs
• 2 tablespoons olive oil
• salt and pepper
• BBQ Sauce of your choice (see above for two different recipes)

Instructions

1. Preheat oven to 200 degrees farenheit.
2. Rinse and pat dry both racks. Using a sharp knife score the back of ribs in one long horizontal line, perpendicular to the bones. Peel away the thin connective tissue.
3. Evenly apply oil to both sides of the ribs.
4. Generously salt and pepper both sides of the ribs.
5. Place the racks in a lined baking sheet or roasting pan and heavily coast with your choice of BBQ sauce, on both sides. Cover with tin foil and back for 30 minutes. Baste ribs and cook again for 30 minutes. Remove foil, baste a third time and return to the oven for 15 minutes.
6. At this point the ribs can be refrigerated until ready to eat. When ready, heat a grill to high heat and quickly grill ribs about 4 minutes per side, basting with a final amount of BBQ sauce.
7. Serve warm and enjoy!

3.3.3077

Homemade BBQ Sauce (Traditional)

Author: Food Well Said

A traditional BBQ sauce suitable for chicken, pork or beef.

Ingredients

• 1 cup vegetable broth
• 6oz can of tomato paste
• 100 ml apple juice
• 2 garlic cloves, grated
• 2 tablespoon unsulphered molasses
• 2 tablespoons dark balsamic vinegar
• 1 teaspoon Worcestershire
• 1 teaspoon dry mustard powder
• 1 teaspoon cumin
• 1 tablespoon sweet smoked paprika

Instructions

1. Over medium high heat, bring vegetable broth, tomato paste, apple juice and garlic to a boil.
2. Reduce heat to simmer and add remaining ingredients.
3. Let simmer on low for at least for at least 45 minutes, adding more liquid (broth or water) to thin if desired.

3.3.3077

Homemade BBQ Sauce - Spicy

Author: Food Well Said

A homemade BBQ sauce kicked up with the addition of some harissa paste.

Ingredients

• 250 ml unsweetened apple juice
• 125 ml water or vegetable broth
• 6 oz can of tomato paste
• 1 tablespoon harissa paste
• 1 tablespoon dutch process cocoa
• 2 tablespoons tamari
• 1 tablespoon black vinegar
• 1 tablespoon sumac
• 2 tablespoons brown sugar

Instructions

1. Over medium high heat, bring apple juice, broth or water, tomato paste, harissa and cocoa to a boil.
2. Reduce heat to simmer and add remaining ingredients.
3. Let simmer on low for at least for at least 45 minutes, adding more liquid (broth or water) to thin if desired.

3.3.3077