Sticky Red Apple Balsamic Ribs
Apple and ribs is a classic combo, and our Red Apple Balsamic is the perfect choice in a sticky BBQ sauce! Paired with rich Garlic Olive Oil to balance the sweetness, this recipe is bound to become a new summer cookout favourite!
Sticky Red Apple Balsamic Ribs
Rated 5.0 stars by 1 users
Category
Mains, meat
Cuisine
American
Servings
6-8
Prep Time
10 minutes
Cook Time
35 minutes
Ingredients
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1 Large onion, diced
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2 Garlic cloves, minced
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2 Tbsp. Garlic Olive Oil
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1 Tsp. Crushed chili flakes
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2 Cups ketchup
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2 Cups tomato sauce
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1 Cup brown sugar
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1 Cup Red Apple Balsamic
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½ Cup molasses
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3 Tsp. Smoked Paprika
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1 Tsp. Ground cinnamon
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Salt and pepper, to taste
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2 Racks of ribs
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Silk Road Memphis Pork Rub
Directions
Preheat your oven to 300°F (150°C). Place ribs on a baking tray and generously season with the Memphis Pork Rub, ensuring the ribs are evenly covered.
Place the seasoned ribs on a baking sheet and cover them with aluminum foil. Bake in the preheated oven for 2.5 to 3 hours, or until the meat is tender and easily pulls away from the bones.
In a large saucepan, sauté onion, garlic, and chili flakes in Garlic Olive Oil on low-medium heat until the onion is soft, about 3-5 minutes.
Add ketchup, tomato sauce, brown sugar, Red Apple Balsamic, molasses, smoked paprika, cinnamon, salt, and pepper. Stir well to combine.
Bring the sauce to a boil, then reduce the heat to a simmer. Cook uncovered until the sauce has thickened, about 30 minutes. For the best flavor, allow the sauce to cool and sit overnight before using.
Once the ribs are cooked, preheat your barbecue to medium-high heat. Carefully transfer the ribs from the oven to the barbecue
Brush the sauce generously over the ribs, coating them evenly. Grill the ribs on the BBQ for 5-10 minutes per side, or until the sauce is caramelized and slightly charred.
Remove the ribs from the BBQ and let them rest for a few minutes before slicing and serving. Any leftover sauce can be refrigerated in an air-tight jar for later use.
Recipe Video
Recipe Note
This recipe does make a lot of sauce, so you can halve it if you don't plan on needing that much.
YUM! Can’t wait to try these out this weekend with a tangy coleslaw on the side.
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