Ribs
Préparation: 15 min. / Cuisson: 1h15 / Portion: 2 à 3
Balsamumm BBQ Sauce
Preparation: 5 min. / Cooking 40 min. / Yield: 2 tasses
These sticky ribs are simmered in a cinnamon-Balsamumm-apple juice broth. Glazed with a Balsamumm BBQ sauce and baked to sticky perfection! Serve it with extra Balsamumm BBQ sauce to delight your guests! Must be served with extra napkins!
Ingredients
For ribs
3.5 pounds pork ribs
For cooking liquid
1/2 gallon apple juice
2 cups water
1 cup apple cider vinegar
1/3 cup Balsamumm Original
2 bay leaves
2 tablespoons salt
1 cinnamon stick
1 tablespoon black peppercorn
For Balsamumm BBQ sauce
1 cup apple cider vinegar
1 cup Balsamumm Original
1/2 cup sugar
1/2 cup ketchup
1/4 cup Dijon mustard
1/3 cup Worcestershire sauce
1/3 cup tomato paste
1 tablespoon Tabasco
1 tbsp. fresh minced garlic
1 tbsp. kosher salt
2 teaspoons smoked Paprika
1 teaspoon coarsely ground black pepper
Preparation
For ribs, add the cooking liquids and herbs in a large saucepan and bring to a boil. Once boiling, add the ribs, cover and cook for 35 minutes (the racks of ribs can be cut in half to fit the pan).
Meanwhile, prepare Balsamumm BBQ sauce. Place all ingredients in a medium saucepan except Balsamumm and bring to a boil over medium heat. Reduce heat to medium-low; simmer, stirring occasionally, 35 minutes.
Add Balsamumm and continue cooking 5 minutes. Use immediately, or cool completely, and refrigerate in an airtight container up to 1 week.
Preheat oven to 425 degree fahrenheit. Remove ribs from the pot, place in a baking dish lined up with Parchment paper and pour a ladleful or so of the cooking liquid over the ribs to keep moist. Set aside.
When BBQ sauce is ready, brush both sides of the ribs with it, place ribs meat side down in the baking dish and transfer to oven. Cook for 15 minutes on each side. Finish under the broiler for 2-3 minutes.
Brush with more Balsamumm BBQ sauce and serve with extra on side and a lot of napkins!