Ingredients
- 4 pounds pork baby back ribs
- 2 Tbsp Chipotle extra virgin olive oil
- 2 Tbsp Persian Lime extra virgin olive oil
- 1/2 onion minced
- 1/4 cup 18 yr old balsamic vinegar
- 1 can (8 ounces) tomato sauce
- 1/4 cup ketchup
- 1 large lime, juice only
- 1 Tbsp Worcestershire sauce
- 1 Tbsp mustard
- 1/4 cup brown sugar
- 4 Tbsp garlic powder
- 2 Tbsp paprika
- 1 Tbsp onion powder
- 1 Tbsp Kosher salt
- 2 Tbsp black pepper
Instructions
- Preheat grill to low/medium heat ~275 degrees F.
- Make rub by mixing 4 Tbsp garlic powder to 2 Tbsp black pepper, 1 Tbsp Kosher salt, 1 Tbsp onion powder, 2 Tbsp paprika, 1 Tbsp cumin, 1/2 Tsp cayenne. Trim the membrane sheath from the back of each rack. Run a small, sharp knife between the membrane and each rib, and snip off the membrane as much as possible. Season both sides of ribs with rub mix. Gently drizzle on chipotle and Persian lime evoo. Rub into seasoned meat. Place ribs on grill with meaty side up and cook 60 minutes. Do not lift lid duringthis time.
- While ribs are grilling, make barbecue sauce. Sweat minced sweet onion in olive oil over low heat until translucent and cooked, but not browned. Add balsamic vinegar and cook three minutes until slightly reduced. Add tomato sauce, ketchup, lime juice, Worcestershire sauce, and mustard. Stir to combine well. Stir in brown sugar and garlic powder. Continue cooking over low heat for 10 minutes.
- Brush ribs with barbecue sauce, and grill an additional 5-10 minutes. Let rest 10 minutes before serving.
