Sweet & Spicy Baby Back Ribs {#PasstheCookbook}

 

I sometimes do my best work on a deadline.

 

Sometimes.

 

Sometimes, I make mistakes.

 

Sometimes the mistakes I make on a deadline turn out to be tasty.

 

Sometimes.

 

Luckily, this is one of those times.

 

In a hurry to whip up this BBQ sauce before going on vacation with my parents, sisters (and company), I made a series of last minute substitutes (partially due to lack of planning, and partially due to rushing).

 

Luckily, Mr. Juggling Act came to the rescue. 

 

We’re good at collaborating (have you seen how cute my kids are? I  mean, justsayin’).

 

With a few alterations, we corrected my big mistake (red wine vinegar instead of cider vinegar), and sweetened up the sauce with brown sugar and orange marmalade.

 

It’s unique, but yummy.

 

Sweet & Spicy Barbecue SauceIngredients:
1/2 cup vegetable oil

1/2 sweet Vidalia onion

1 tablespoon minced garlic

10oz tomato paste

1 cup red wine vinegar

1 cup brown sugar

1 cup white sugar

1 teaspoon hot sauce

4 tablespoons orange marmalade

1/2 cup Worcestershire sauce

1/2 cup soy sauce

1/2 cup Dijon mustard

1 cup Hoisin sauce

2 tablespoons chili powder

1 tablespoon plus 1 teaspoon cumin

1 tablespoon corianderSweet & Spicy Baby Back Ribs

To make the barbecue sauce, start with a medium-sized saucepan on medium heat.  Dice the onion and cook in the oil until translucent.  Add the minced garlic and cook for another minute or so, taking care not to burn the garlic.  Add the rest of the sauce ingredients and bring to a boil.  Turn the heat town to low and simmer for about 30 minutes. 

 

I used an immersion blender to give the sauce a smoother consistency.  You could use the sauce right away, I poured mine into a mason jar and refrigerated it until needed.

 

When you’re ready to cook the ribs, preheat your oven to 350-degrees.  Line your baking sheets with tinfoil.  Salt and pepper the ribs, then brush with the barbecue sauce.  Cover and bake for 1-1/2 hours, then turn the temperature down to 170-degrees while you get your grill hot.

 

Brush the grill with oil (to keep the ribs from sticking).  Remove the ribs from the oven and grill each side about 5-6 minutes – just long enough to give them a bit of char and smokiness from the grill.  Serve immediately with extra barbecue sauce.

 

In my family, we have lobster-lovers and whenever we have our big summer get together, there is always one night dedicated to lobsters and corn on the cob.  We also have some who are land-lovers, and usually serve steak for them, but this year, we had these ribs.  They were amazing and earned rave reviews – especially from my Dad who said there was “no contest” on which dish he’d rather eat! (Awe, blush!)

 

UPDATE 8/20/13: