Napoleons Pork Ribs with Maple Bacon Barbecue Sauce
These ribs, unlike many recipes on the barbecue, are braised first. That is when you cook something low and slow in liquid – in this case, apple juice.
Ingredients (Serves 4):
2 Racks, Back Ribs
1 tbsp Kosher Salt
½ tbsp Dehydrated Garlic
2 tbsp Brown Sugar
3 cups Apple Juice
Maple Bacon Sauce:
8 Slices Bacon, diced
6 Cloves Garlic, minced
1 Onion, diced
1½ cups Ketchup
1 cup Applesauce
½ cup Maple Syrup
¼ cup Cider Vinegar
2 tbsp Worcestershire Sauce
1 tsp Dijon Mustard
Salt to taste
Directions:
1: Prepare the ribs by removing the silver skin off the back. In a small bowl, combine the salt, dehydrated garlic, and brown sugar. Season the ribs thoroughly on both sides. Allow the ribs to sit on a rack over a baking sheet for at least 30 mins.
2: Preheat the oven to 325°F and place the ribs into a baking or roasting dish with a lid. Pour the apple juice over the ribs until they are mostly covered. Cover the dish and braise for 2 hours. Check, periodically, to make sure that the juice hasn’t completely evaporated.
3: While the ribs are braising, make the sauce. Fry up the bacon over medium heat until it’s about half cooked. Drain off most of the grease, reserving some to fry the onions and garlic. Add the onions, cooking until they are cooked through and golden, add the garlic, cooking for another minute or two.
4: Add the ketchup, applesauce, maple syrup, vinegar, Worcestershire and mustard. Bring to a simmer for about 15 minutes. Taste and season to your preference. Optionally, use an immersion blender to make the sauce smooth.
5: When the ribs are done braising, remove them from the oven and carefully take them out of the braising dish (This is where mine broke). Allow them to dry and cool while you prepare the barbecue. Turn the burners up to high and preheat the grill for some direct searing.
6: Sear the ribs, meat-side-down, while you brush the backs with sauce. Flip and brush the fronts with sauce, letting the backs caramelize a little. Flip again and brush with sauce. Repeat until you have a thick coating of the best barbecue sauce ever.
7: Serve hot along with any extra sauce and your favorite barbecue side dishes.
Ingredients (Serves 4):
2 Racks, Back Ribs
1 tbsp Kosher Salt
½ tbsp Dehydrated Garlic
2 tbsp Brown Sugar
3 cups Apple Juice
Maple Bacon Sauce:
8 Slices Bacon, diced
6 Cloves Garlic, minced
1 Onion, diced
1½ cups Ketchup
1 cup Applesauce
½ cup Maple Syrup
¼ cup Cider Vinegar
2 tbsp Worcestershire Sauce
1 tsp Dijon Mustard
Salt to taste
Directions:
1: Prepare the ribs by removing the silver skin off the back. In a small bowl, combine the salt, dehydrated garlic, and brown sugar. Season the ribs thoroughly on both sides. Allow the ribs to sit on a rack over a baking sheet for at least 30 mins.
2: Preheat the oven to 325°F and place the ribs into a baking or roasting dish with a lid. Pour the apple juice over the ribs until they are mostly covered. Cover the dish and braise for 2 hours. Check, periodically, to make sure that the juice hasn’t completely evaporated.
3: While the ribs are braising, make the sauce. Fry up the bacon over medium heat until it’s about half cooked. Drain off most of the grease, reserving some to fry the onions and garlic. Add the onions, cooking until they are cooked through and golden, add the garlic, cooking for another minute or two.
4: Add the ketchup, applesauce, maple syrup, vinegar, Worcestershire and mustard. Bring to a simmer for about 15 minutes. Taste and season to your preference. Optionally, use an immersion blender to make the sauce smooth.
5: When the ribs are done braising, remove them from the oven and carefully take them out of the braising dish (This is where mine broke). Allow them to dry and cool while you prepare the barbecue. Turn the burners up to high and preheat the grill for some direct searing.
6: Sear the ribs, meat-side-down, while you brush the backs with sauce. Flip and brush the fronts with sauce, letting the backs caramelize a little. Flip again and brush with sauce. Repeat until you have a thick coating of the best barbecue sauce ever.
7: Serve hot along with any extra sauce and your favorite barbecue side dishes.
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