This or Cheating Ribs

BBQ Ribs in the Oven

I recently discovered that making BBQ Sauce is much easier than one might think. You essentially throw a bunch of shit in a pan, simmer, then eat and the end results are indescribably better than the high fructose corn crap you buy in the sauce isles of your local grocer. (If you have to, get Stubbs, if you cant get Stubbs make it, dont be lazy) I do a variation on a recipe with a pork fat base and Rogue Chipotle Beer...

Yea that is pork fat, if you don't think that is sexy, you dont know flavor. No, there are not chunks of pork fat floating in your BBQ, my technique makes the fat dissolve into the BBQ sauce turning into pure porky goodness. BBQ sauce is fool-proof, if you dont like spicy leave out the chili, if you dont like acid leave out some of the vinegar, essentially everything is "to taste." I dont want to feather my own cap but these were fucking phenomenal ribs...

The Sauce:
On low combine butter and pork fat until fat turns tender. Raise the temperature to Medium-Low, add remaining ingredients and simmer until thick adding water as needed. (1hr to 1.5hrs)

4 c White Vinegar
1 c Brown Sugar
1.5 c Ketchup
1/4 c Butter
1/4 c Pork Fat
(I separate the red meat from bacon and just use the fat, preferably not smoked or glazed, with any flavors but any fat will do)
2 c Beer
1 c Water
2 T Sriracha
2 tsp Chili Flake
2 tsp Mustard (dijon)
1 tsp Salt/Pepper

The sauce can be done while the ribs are cooking. Preheat your oven to 500 degrees. You can use pork or beef ribs but for me pork is the only way to go, i decided to do some of both just for fun. On large pieces of tinfoil in a roasting pan coat the ribs in...

1 Lemon's Juice
1 Head of Garlic
Liberal Sea Salt
1-2 c of Parsley

Wrap tightly in the foil and cook for 30 minutes. Turn the oven down to 250 degrees and cook them until they are fork tender. (1-1.5 hrs)

These are just out of the oven after 1.5 hours and are falling off the bone but these were bigger than average so smaller ones might have only taken one hour. Turn oven to broil.

Baste with sauce and broil until just starting to char, flip the ribs, and repeat. I had to drain some of the juices and did a few extra flips and bastes just for flavor. Be careful as mine were falling off the bone and you want to maintain a presentable full Rib with meat, the charring helps add a crunchy crust.

Pre broil...

And post broiling...

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