Serves: 4 – 6
Cooking Time: 1 hour
Ingredients:
For the BBQ Sauce:
1 lb. Carrots, peeled (about 8 medium)
1 Large Sweet Onion, chopped
2 T. Honey
2 T. Ketchup
1 T. Molasses
1 T. Balsamic Vinegar
2 T. Spicy Brown Mustard
1 T. Cumin
1 Bottle of Beer (amber style preferably)
Salt and Pepper to taste
For the Ribs:
2 Racks Baby Back Ribs
Grill Seasoning
Mise en Place:
4 Quart Saucepan
Blender
Knife
Grill
Tongs
Silicon BBQ Sauce Brush
To start the BBQ Sauce, bring a large pot of water to boil and add about 1 ½ tablespoons of kosher salt. Slice the carrots in half lengthwise and then once again across the middle, leaving you with about 4 similarly sized sticks. Put the carrots in the boiling water, cook until soft and then add the chopped onion. Cook about 1 minute more or until onion is tender.
Remove and drain the cooked carrots and place them in a large blender/food processor. Add the other ingredients except the salt, pepper and beer. Add about half of the beer and blend on high until smooth, remembering to stop periodically to scrape down the sides. Check the consistency and add more beer if necessary to get the standard consistency of BBQ sauce. Season to taste with kosher salt and freshly ground black pepper.
Season both racks of pork baby back ribs with your favorite grill seasoning (any all purpose grill seasoning will do). Pour some olive oil onto a paper towel and rub down the grill liberally to prevent sticking. Grill ribs on high on one side for 5 minutes or until a slight crust has formed, flip and repeat. Once both sides have a crust, reduce heat to low and apply BBQ sauce to both sides with a silicone brush. Turn ribs every 3 to 5 minutes and continue to liberally apply the BBQ sauce for about ½ hour or until ribs are tender. Slice and serve with standard BBQ sides (beans, potato salad, cole slaw, garlic bread etc.) and a cold beer (preferably the same type you used in the BBQ sauce).
