Homefront Red

Main Entree

Barbeque Spare Ribs

Barbeque Spare Ribs

Ingredients

For the rub
1 tsp. freshly ground black pepper
¼ cup brown sugar
¼ cup dark chili powder
¼ cup light chili powder
1 Tbsp. garlic powder
1 Tbsp. onion powder
1 tsp. coriander
1 tsp. cardamom
½ tsp. thyme
1 Tbsp. paprika, smoked
1 Tbsp. kosher salt
2 tsp. cayenne pepper (can be cut in half)
3 Tbsp. granulated white sugar

Barbeque Sauce
1 tsp. liquid smoke
2 Tbsp. Pinot Noir verjus
1 cup ketchup
1 Tbsp. yellow prepared mustard
1 Tbsp. kosher salt
1 tsp. garlic powder
1 tsp. onion powder
½ tsp. ground cumin
1 tsp. light chili powder
1 tsp. dark chili powder
¼ cup apple cider vinegar
¼ cup brown sugar
2 cups Murphy-Goode Homefront Red, reduced to ½ cup

Directions

In a small bowl, add spices and mix well. Season ribs on both sides. Wrap meat in plastic wrap and refrigerate for 12 to 24 hours.

Remove ribs from refrigerator and allow to sit at room temperature for 30 minutes. Preheat grill to medium heat. Place ribs on grill over indirect heat. Cook for 2 to 3 hours, flipping the ribs every 30 minutes. Add ½ cup of wood chips as necessary to reach desired smokiness.

Meanwhile, prepare the barbeque sauce.

Combine all ingredients in a medium sauce pan. Bring to a boil and then allow to simmer for 10 minutes. Set aside to baste ribs after they are cooked.

Once ribs are tender to the point that they are falling off the bone, remove from heat. Baste with barbeque sauce, and return to grill for 5 to 10 minutes more. Remove meat from grill and let rest for 15 to 30 minutes. Slice and serve.

Share Recipe

Paired Recipes

More Recipes