Fourth of July wouldn’t be the same without some yummy BBQ! Here is my FAVORITE homemade BBQ Rib recipe. GLUTEN FREE, DAIRY FREE, NUT FREE, EGG FREE and could be (soy free just make sure all your seasonings are without soy)!
Carolina Style BBQ Sauce
1/4 Cup Canola Oil
2 Medium Spanish Onions, coarsely chopped
6 Cloves Garlic, coarsely chopped
2 Cups Ketchup
2/3 Cup Dr Pepper
1/4 Cup Ancho Chili Powder
2 Tablespoons Paprika
2/3 Cup Dijon Mustard
2/3 Cup Cider Vinegar
2 Tablespoons Worcestershire Sauce
2 Canned Chipotle Chiles In Adobo, chopped
1/4 Cup Dark Brown Sugar
2 Tablespoons Honey
2 Tablespoons Molasses
Kosher Salt And Freshly Ground Black Pepper
1/2 Cup Light Brown Sugar
2 Tablespoons Spanish Paprika
2 Tablespoons Kosher Salt
1 Tablespoon Chile Powder
1 Tablespoon Mesquite Seasoning
2 Teaspoons Garlic Powder
1/2 Teaspoon Ground Cinnamon
2 Racks (4-5 Pounds Each) Pork Baby Back Ribs
For the ribs: Preheat the oven to 275 degrees F.
Line a baking sheet with foil, enough to fold over the ribs, approximately twice the size of the baking sheet.
In a small mixing bowl, combine the sugar, paprika, salt, chile powder, mesquite seasoning, garlic powder and cinnamon. Reserve 1 tablespoon of the rub and set aside.
Place the ribs on the prepared baking sheet. Generously sprinkle the ribs on both sides with the spice mixture. Really rub it in! Place the ribs meat-side down and fold the foil tightly around the ribs to make a sealed packet. Bake the ribs until they become pliable but not falling apart, 2 to 2 1/2 hours. You know the ribs are done when the meat pulls away from the bone. Once the ribs are tender, carefully pour off 1/2 cup of the accumulated juices into a bowl and reserve. Keep the ribs wrapped in the foil to keep warm.
Preheat a grill pan over high heat. Just before serving, slather the ribs with the BBQ sauce and char them on the grill pan, basting them with the sauce and turning as they char up. (If you don’t have a grill pan, you can slather them with sauce and stick them under the broiler to char.) Serve the ribs with extra BBQ sauce on the side.