ingredients
2 racks trimmed baby back ribs
1 10 x 12 inch aluminum pan
7 Seas barbeque sauce ingredients
1 cup Tropicana Orange Juice or fresh squeezed
1 tsp. Origins Sel d’Oignon Sea Salt
1 cup Heinz Ketchup
2 tbsp. apple cider vinegar
1 cup dark brown sugar
3 tsp. onion powder
4 tbsp. Grey Poupon Mustard
1.5 tsp. Salts of the 7 Seas Applewood Smoked Sea Salt
3 tbsp. tomato paste
2 T dried, chopped onions
directions
- The secret to really good, fall off the bone ribs is moisture and slow heat. You do not need to parboil, prebake or anything!
- Combine all sauce ingredients in a sauce pan and heat to boiling. Reduce heat stirring occasionally and simmer for about an hour. If the sauce thickens too much, add water 3-4 T at a time.
- While the sauce is simmering, start a charcoal fire (preferred, but you can use gas, too). Let the coals heat up until they are gray, spreading them around the edge and leaving a space in the center large enough to accommodate the aluminum pan filled with about 1″of water (don’t let the pan go dry- keep an eye on it.) Replace the grill rack and place ribs directly over the pan allowing the steam to rise and gently begin to cook, covered.
- After one hour, turn the ribs, checking the water and making sure you do not run out.
- Cook another hour and then begin basting the ribs with the 7 Seas Sweet and Smoky Barbecue Sauce. Cook for about another 15-20 minutes. Liberally baste both sides of the ribs until well coated and allow to crisp slightly.
- Serve with Grilled Vegetables {see recipe on site} and crusty artisan bread!
