Printed from Jenn's Food Journey
Rib recipe created by Jenn's Food Journey
Sauce recipe adapted from Life's Ambrosia
1 rack pork back ribs
For the rub -
1/2 teaspoon Chinese 5 spice
1/2 teaspoon garlic powder
1 teaspoon dry hot mustard (you can use regular dry mustard)
3/4 teaspoon salt
1/2 teaspoon pepper
For the barbecue sauce -
1/2 cup ketchup
2 Tablespoon brown sugar
1 1/2 teaspoon vinegar
1 Tablespoon Srircha
1 1/2 teaspoon soy sauce
1 teaspoon teriyaki sauce
1/2 teaspoon salt
1/4 teaspoon garlic powder
In a small saucepan over medium heat, add all the ingredients for the barbecue sauce; stirring to combine. Bring sauce to a boil, reduce heat and simmer for 15 minutes; stirring occasionally. Remove from heat and allow to cool. You can make the sauce up to three days in advance, just cover and refrigerate until ready to use.
Remove the membrane from the back of the ribs. In a small bowl, mix together all the ingredients for the dry rub until well combined. Rub over both sides of the ribs and let sit at room temperature for 30 minutes.
Grill method - preheat grill to 275 degrees F. Set up for indirect cooking. Loosely wrap the ribs in aluminum foil (I like to add just a little beer in there to keep them moist) and place on indirect heat. Grill that way for 1 hour. Remove from aluminum foil and place over direct heat. Increase the temperature of the grill to 350 degrees F and grill for 20-30 minutes, or until the ribs are cooked through an fall off the bone tender. Remove from grill and allow to rest for 4-5 minutes. Serve with Srircha barbecue sauce and enjoy!!
Bake and grill method - preheat oven to 225 degrees F. Loosely wrap the ribs in aluminum foil and place in preheated oven. Bake for 1 1/2 - 2 hours, or until the ribs are almost done. Remove from foil and place on 350 degree F preheated grill for 20-30 minutes, turning the ribs once. Remove from grill and allow to cool for 5 minutes. Serve with Sriracha barbecue sauce and enjoy!!