World's Best BBQ Ribs & BBQ Sauce Recipe
|Olive oil||2 Tablespoon|
|Apple cider||4 Tablespoon|
|Barbecue rub||9 Ounce (Three packets or more of Keith Lorren's barbecue rub)|
|Celery||1 Cup (16 tbs), chopped finely|
|Bell pepper||1 Cup (16 tbs), chopped finely|
|Onion||1 Cup (16 tbs), chopped finely|
|Tomato paste||1 Cup (16 tbs)|
|Brown sugar||1 Cup (16 tbs)|
|Apple cider vinegar||1 Cup (16 tbs)|
|Yellow mustard||2 Teaspoon|
|Black pepper||1 Teaspoon|
|Liquid smoke||2 Teaspoon|
|Bay leaf||2 Medium|
|Scotch bonnet pepper||1 Small|
1) Remove membrane and excess fat off the ribs and place it in a big tin foil.
2) Cut off the extra piece of meat beside the ribs.
3) Using a knife, make holes in the meat.
4) Sprinkle salt over the meat.
5) Drizzle olive oil and spread evenly over the meat.
6) Pour apple cider over meat.
7) Sprinkle a lot of the barbecue rub and rub into the meat.
8) Marinate overnight or for a few hours.
9) Bake for 1.5 hours at 300 degrees.
10) Remove the ribs from the oven and transfer about a cup of the juices into the barbecue sauce.
11) Prepare grill with coal, wood, and spices.
12) Grease the grill and place the ribs, basting with the juices in the foil container.
13) Close the grill and allow it to smoke.
14) Once done, move the ribs to the hot side of the grill so that it can char a bit.
15) To make barbeque sauce, add 3 tablespoons of butter into a pan.
16) To the butter, add celery, onion, bell pepper, and tomato paste and mix well.
17) Add the ketchup, brown sugar and turn heat low to simmer.
18) Add the apple cider vinegar, mustard, pepper, liquid smoke, bay leaves, and one scotch bonnet pepper.
19) Mix well and allow to slow cook for 1.5 hours till the sauce has reduced.
20) Once the sauce has reduced, add 3 tablespoons of butter, combine well and remove from heat.
21) Cut the ribs and serve with the barbecue sauce and collard greens. Devour everything except the bone. Be careful not to eat your fingers off!