Grilled Sorrel-BBQ Ribs

Grilled Sorrel-BBQ Ribs

 

 

INGREDIENTS:

2.5-3 lb rack of ribs such as St. Louis country-style spare ribs

¼ cup BBQ sauce

1 tbsp brown sugar

4 tbsp butter

1 bottle or can of beer (will only use about ½ cup)

 

Dry Rub:

1/4 cup brown sugar

1.5 tbsp coarse salt

2 tsp black pepper

2 tsp chili powder

2 tsp smoked paprika

2 tsp garlic powder

2 tsp onion powder

1 tsp dry mustard powder

1 tsp dried oregano

 

Sorrel BBQ Sauce:

1/2 cup dried sorrel

1 cup water

1 tbsp brown sugar

Dash (~1/8 tsp) of cinnamon

Dash (~1/8 tsp) of nutmeg

Dash (~1/8 tsp) salt

Drippings from foil-wrapped ribs

1 cup BBQ sauce

 

 

INSTRUCTIONS:

 

1) Make the ribs: Heat one side of a grill to medium heat (about 350 degrees), and leave one side to allow for indirect heat. (Note: If you have a grill with a large cooking area, heat the either side and leave the middle area of indirect heat for a more even cook.)

 

2) Remove the membrane from the rack of ribs. Clean the ribs (a couple lemons or limes and a water rinse should be good). Pat dry the ribs with a paper towel.

 

3) Very lightly oil the ribs and season all over with the dry rub. Place them in a foil-lined baking pan bone side down and cover tightly with foil.

 

4) Place the ribs directly on the grates over indirect heat, and close the hood. After 45 minutes, flip the ribs and spray with BBQ sauce. Allow to cook for another 30 minutes.

 

5) Remove the ribs from the grill, and place on a large strip of foil and slightly fold up the sides so nothing can spill out. Brush with ¼ cup BBQ (top and bottom), then sprinkle with 1 tbsp brown sugar, place 1 tbsp-pats of butter over the top, and pour ¼ cup of beer at the bottom. Fold the ribs tightly.

 

6) Place the foil-wrapped ribs back on the grill and cook for another 1.5 hours. After cook time has passed, test for doneness. The ribs should register between 190- and 203-degrees F. When cooked, Remove the ribs from the heat, unwrap (but keep them in the foil), and reserve the drippings.

 

7) Make the sauce: Bring 1 cup of water to a boil in a sauce pan over medium heat. Add the dried sorrel, and boil until the liquid reduces to about ¼ cup. Remove the sorrel and turn off the heat. Stir in the brown sugar, cinnamon, nutmeg, salt, and the drippings from the foil-wrapped ribs. Next, stir in 1 cup of BBQ sauce.

 

8) Keep the ribs in the foil and brush on the sorrel-BBQ sauce. Place them back on the grill, still in the foil but not wrapped. Close the hood, and allow the sauce to caramelize on the ribs for about 15 minutes.

 

9) Allow to rest for 10-15 minutes before serving.

 

 

Enjoy with your favorite BBQ sides!