Author and food blogger Gaby Dalkin, makes bakes these ribs in advance and tosses them on the grill to finish at party time. Serve the rib recipe with tangy pickles to complete the backyard cookout entree.

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Ingredients

Ribs:

Quick Pickles:

Directions

Ribs:

  • In a small bowl combine sugar, chili powder, 1 tablespoon kosher salt, and the granulated garlic. Place ribs in a roasting pan. Rub spice mixture onto both sides. Cover with foil. Chill 4 to 24 hours.

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  • Preheat oven to 350°F. Pour beer around ribs, then re-cover pan with foil. Bake 2 hours or until meat is very tender.*

  • Meanwhile, for barbecue sauce: in a medium saucepan heat olive oil over medium-high. Add onion and garlic. Cook and stir 2 to 3 minutes or until softened and fragrant. Add mango, tomato sauce, brown sugar, Worcestershire, vinegar, and chipotle pepper and adobo sauce. Bring to boiling; reduce heat. Simmer, uncovered, 15 to 18 minutes or until thickened, stirring occasionally. Let cool slightly. Using an immersion blender, blend until smooth. Season with salt.*

  • Remove ribs from oven. Generously brush with barbecue sauce. Grill on rack of a covered grill directly over medium heat 7 to 8 minutes each side or until browned.

  • Cut ribs into individual portions. Arrange on platter. Top with green onions, cilantro, and jalapeno slices. Serve with Quick Pickles and remaining barbecue sauce. Serves 6.

Quick Pickles:

  • Place cucumber slices in a colander over a bowl. Sprinkle with 1 tablespoon kosher salt; stir to coat. Let stand 30 minutes. Rinse and drain. Blot dry with towels.

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  • In a medium bowl combine cucumbers, green onions, vinegar, jalapeno, garlic, ginger, and honey. Stir to coat. Chill, covered, 4 hours or overnight.

Tips

Prepare ribs through Step 2. Transfer to a rimmed baking pan, reserving cooking liquid. Let cool 30 minutes. Drizzle with enough cooking liquid to moisten; discard any remaining cooking liquid. Chill, covered, overnight. Grill as directed in Step 4. Barbecue sauce can be refrigerated in an airtight container up to 1 week.

Nutrition Facts

319 calories, (4 g saturated fat, 2 g polyunsaturated fat, 7 g monounsaturated fat), 75 mg cholesterol, 1121 mg sodium, 25 g carbohydrates, 3 g fiber, 18 g sugar, 26 g protein.

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