Chef notes
If you thought you could only enjoy baby back ribs on the grill during the summer, think again. While this recipe can certainly be made on the grill, we prefer to bake the ribs in the oven. That way, you can serve delicious, stick-to-your-bones ribs year-round including for game day parties, tailgates, barbecues and everything in between. The ribs are cooked low and slow with a sweet and sticky homemade barbecue sauce until the meat is tender and falling off the bone.
This recipe is all about balancing flavors. For starters, the meat is brushed generously with Dijon mustard, then rubbed with a smoky dry rub consisting of dark brown sugar, garlic powder and paprika. While the ribs bake, you can make a quick stovetop barbecue sauce. You’ll find the usual suspects here, including ketchup, sugar, hot sauce, Worcestershire and dried spices. Two ingredients, however, make this barbecue sauce unique — balsamic vinegar and date syrup (or date molasses). These bold ingredients give the ribs an inimitable flavor profile that people will definitely be asking about in between bites. On top of that, make a batch of quick-pickled red onions to further enhance the sweet and fruity flavors of the sticky date glaze.
If you want to amp up the chargrilled flavor by using the grill, set it up for dual heating (half direct and half indirect). Cook the ribs over indirect heat for the majority of the time, then finish the racks off over direct heat to caramelize the sugars in the barbecue sauce.
Swap Option: Use molasses instead of date molasses. Substitute sherry vinegar instead of balsamic vinegar.
Ingredients
- 2 pork rib racks (about 4 pounds), St. Louis or baby back
- 1/4 cup Dijon mustard, divided
- 1/4 cup dark brown sugar
- 1 tablespoon kosher salt
- 2 teaspoons garlic powder
- 2 teaspoons smoked paprika
- 2 teaspoons freshly ground black pepper
- 1/4 cup finely chopped fresh herbs (such as mint and cilantro), for garnish
- 1/2 cup balsamic vinegar
- 2 teaspoons vinegar-based hot sauce
- 1 tablespoon Worcestershire sauce
- 1/4 cup brown sugar
- 1 cup ketchup
- 1/4 cup date syrup or molasses
- 1 tablespoon paprika
- 1 tablespoon Dijon mustard
- 1 tablespoon garlic powder
- kosher salt, to taste
- freshly ground black pepper, to taste
- 1/2 cup white distilled vinegar
- 2 teaspoons kosher salt
- 1 tablespoon brown sugar
- 1 medium red onion, thinly sliced
Preparation
1.Preheat the oven to 300 F.
2.Pat ribs dry with paper towels. Using a skewer, cake tester or meat thermometer, remove the rib membrane on the back of the rib rack.
3.Brush Dijon mustard over both sides of the rib racks.
4.In a small bowl, combine the brown sugar, salt, garlic powder, paprika and black pepper. Sprinkle the contents all over both sides of the rib racks.
4.Wrap each rib rack in aluminum foil, carefully sealing the entire racks and place them onto a rimmed baking sheet and into the middle rack of the oven. Cook for 2 hours for baby back ribs and 3 hours for St. Louis-style ribs until the meat is tender and easily comes away from the bone.
5.Meanwhile, make the barbecue sauce: In a medium saucepan set over low heat, combine all the ingredients and whisk until smooth. Cook for about 8 to 10 minutes, until the sauce comes together and starts to thicken. Season with kosher salt and freshly ground pepper to taste. Set aside.
6.Make the pickled onions: In a medium bowl or mason jar, combine vinegar, salt, brown sugar, and 1 cup hot water and stir to combine. Add red onions and pickle for 10 to 15 minutes.
7.Once the ribs are cooked, carefully remove them from the oven and foil packaging. Turn the oven to broil. Place new foil onto the baking sheet. Brush the ribs with barbecue sauce on both sides and place back into the oven for 2 to 3 minutes, until the ribs have some color on them.
8.To serve, slice the ribs into individual pieces, top with fresh herbs and pickled onions and enjoy!
