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  • Aaron Scott

Tangy BBQ Ribs

Updated: Oct 11, 2018

Cook uniquely tangy, mouth-watering ribs that fall off the bone--the secret to the unique tang is in the sauce. Shhh...I won't tell if you don't...or maybe I will.

2 Full racks of tangy bbq ribs served on a Black Cherry & Sugar Maple End Grain Cutting Board.


BBQ Sauce Preparation


Combine Coriander seeds, Cumin seeds, Cardamom and Anise seeds and using either a mortar and pestle or an electric spice grinder, grind into a fine powder. Then using a whisk and a mixing bowl, combine the remaining dry ingredients with the freshly ground mixture. Once all of the dry ingredients are thoroughly blended separate into two equal parts and set aside.


Place all wet ingredients with half of the dry ingredient mixture into a medium sized saucepan on a medium heat. Bring the sauce to a simmer and then reduce the heat to low. Continue cooking sauce on low for approximately 30-45 minutes, stirring occasionally, until the sauce has reduced by approximately 1/4 or heavily coats a wooden mixing spoon. Remove from heat and store in the refrigerator over night.


Meat Preparation


Take the remaining half of the dry ingredients that where previously mixed together and dry rub the ribs, evenly coating both sides. Wrap each of the seasoned ribs with clear plastic wrap and place on a baking sheet in the fridge over night.


Before cooking the ribs remove the plastic wrap and pat dry with a dry paper towel to remove excess moisture. Place the ribs meat side down on a baking sheet, 2 racks per baking sheet, and cover with aluminum foil to form a tight seal.



Baby Back Ribs

  • Preheat the oven to 250 degrees F.

  • Place covered baking sheets in oven for approximately 2 hours.

  • After 2 hours remove baking sheet from oven and place ribs meat side up on a wire rack and let cool for approximately 20 minutes.

  • Increase oven temperature to 350 degrees F.

  • Remove excess liquid from backing sheets and place wire racks onto the baking sheets.

  • Lightly brush ribs on both sides with BBQ sauce and place back in the oven for 45 to 60 min or until meat peels from the bone with a fork.

  • Reapply BBQ sauce with a brush every 10 to 15 minutes until ribs are done.

  • Once the ribs have finished cooking remove from oven and let cool for 15 minutes before serving.

  • Serve ribs with a small ramekin of sauce and lots of napkins.


St. Louis Ribs

  • Preheat the oven to 300 degrees F.

  • Place covered baking sheets in oven for approximately 2 hours.

  • After 1 hour and 30 minute remove baking sheet from let cool for approximately 20 minutes.

  • After cooling remove any excess liquid from backing sheets, turn the ribs and recover with aluminum foil.

  • Place ribs back in the oven for 1 hour.

  • After 1 hour remove baking sheet from oven and place ribs meat side up on a wire rack and let cool for approximately 20 minutes.

  • Increase oven temperature to 350 degrees f.

  • Again, remove excess liquid from backing sheets and place wire racks onto the baking sheets then lightly brush ribs on both sides with BBQ sauce and place back in the oven for 45 to 60 min or until meat peels from the bone with a fork.

  • Reapply BBQ sauce with a brush every 10 to 15 minutes until ribs are done.

  • Once the ribs have finished cooking remove from oven and let cool for 15 minutes before serving.

  • Serve ribs with a small ramekin of sauce and lots of napkins.


Bon Appétit



Ingredient list

Dry ingredients :

1 cup Dark Brown Sugar (lightly packed)

3 teaspoons Coriander seeds

1 teaspoon Cardamom

1 teaspoon Salt

½ teaspoon Anise seeds

2 tablespoons smoked paprika

2 teaspoons oregano

2 teaspoons cumin seeds

2 teaspoons garlic powder

1 1⁄4 teaspoons cayenne pepper

1 tablespoon onion powder

Wet ingredients:

1 cup apple cider vinegar

1 ½ cups ketchup

¼ cup spicy brown mustard

1 tablespoon molasses

Dash of Worcestershire


Meat:

4 - 6 racks of either Baby Back or St. Louis cut ribs (makes 8 - 12 servings)



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© 2018 Goddard Design & Woodworking.

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