Honey BBQ Sauce, Gluten Free, Vegan, Delicious Marinade, Barbecue Dipping Sauce, No Preservatives, 280g Barbecue Sauce Bottle (Small Version)

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Alcohol-free– even though the vast majority (if not all) of the alcohol is cooked off during the reduction process, I understand some of you may not be able to use alcohol. The good news is, you can simply omit it and replace it with an equal amount of water. For those without access to an indoor stove top or outdoor grill setup, you could prepare this recipe on a pellet smoker grill instead. There are plenty of guides available online that explain how to properly prepare your pellet smoker grill for indirect cooking. Also, if you don't have any coconut oil on hand you can substitute it for an equal amount of butter, vegetable shortening or bacon grease. Sixthly, let your ribs rest for 10-15 minutes after removing them from the grill. This will allow them to reabsorb their juices and make them easier to cut. You’ll fall in love with this recipe because of the care and dedication that goes into preparing and cooking it. It takes patience, skill, and attention to detail to get the ribs just right. But trust us, once you take your first bite, all your efforts will be worth it!

Add garlic. I don’t like big clumps of garlic in my sauce, so I like to mash the cloves in a bowl first. Roast garlic. This step can be done ahead to save time, or skipped altogether, but I think the roasted garlic really makes the glaze taste amazing.You can also prep it ahead by roasting the garlic, chopping the onion, measuring out the brown sugar, etc. These delicious ribs pair perfectly with a variety of side dishes that complement their rich flavors. You may opt for traditional barbecue sides such as potato salad or coleslaw, but branching out to more unique sides like grilled pineapple or mac and cheese can add extra flavor dimensions to your meal.

Firstly, remove the membrane from the bone side of the ribs. This will allow the seasonings and barbecue sauce to penetrate the meat better. To do so, take a butter knife to gently lift a corner of the membrane and use your fingers to peel it off completely.While you’re roasting garlic for this recipe, I would go ahead and roast an additional head or two. Roasting garlic completely changes the texture and flavor, and you’ll be wanting to use it in just about everything! Some of my favorite uses are a roasted garlic cream sauce, and roasted garlic hummus. Variations of this recipe Light brown sugar– if you don’t have dark brown sugar, light brown sugar will work just fine. The sauce may be a little bit lighter in color, but should still taste great. You could also add a drizzle of molasses to the sauce, which would mimic the molasses-y flavor of the dark brown sugar. Fifthly, use a meat thermometer to ensure that your ribs reach an internal temperature of 190-203°F for fall-off-the-bone tenderness. This is just an overview; the full ingredients and directions are in the recipe card toward the bottom of this post.

Start by cooking them over indirect heat for about 45 minutes to cook the meat all the way to 165F degrees. The folks making Sriracha Hot Sauce better get their act together because for some of us it’s a NECESSARY ingredient but if you don’t already have the red rooster or can’t find it; here’s a list on Wikipedia of other hot sauces you could consider! Make these your own by cooking them on your pellet, your egg, your kettle or your gas grill. Just be sure to use the indirect and direct heat methods. This will allow the meat to cook slowly without burning the skins. However, if you’re planning on making this recipe ahead of time and want to have those smoky flavors intact, then reheating ribs is not recommended as it may cause them to dry out.

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The biggest time saver when prepping ahead, is roasting the garlic. This can be done several days in advance, and saves about 40 to 50 minutes of time. Storage Though not a food item I have legions of fans who love this Wood Butter for cutting boards and wooden utensils as much as I do. Can’ t buy a new cutting board? Refresh it! I’ve got a couple of new favorites I’ll be sharing this week…and this sauce has been deemed good enough to be first! Bring the start of the sauce to a boil. Heating the pineapple juice, water, teriyaki sauce, soy sauce and brown sugar to a boil, then reducing the heat to simmer helps all the sugar fully dissolve.