Apartment Ribs & Homemade BBQ Sauce | Recipeish | Gustus Vitae
- Yield: Serves 4.
- Time Estimate: 4 1/2 hours.
- Storage Notes: Will keep in an airtight container refrigerated for 1 day.
- Difficulty: Easy.
Ribs made the right way in the oven can come out nearly as delicious as those done in a smoker, and with a heaping helping of homemade sauce, you'd often be none the wiser. We've tinkered with this sauce recipe for a while (not a bad job if you can get it!) and are finally really happy with the result - sweet, savory, tangy, and of course, truffle-y.
For the Sauce
- 1 Cup ketchup
- 2 Tbs Champagne vinegar
- 2 Tbs Worcestershire sauce
- 3 Tbs Garlic Truffle Steak Rub
- 3 Tbs Smoky Dark Chocolate Cane Sugar
- Preheat oven to 250F.
- Prep ribs by removing the membrane on the bottom, then rub all over with both Spicy Smoked Sea Salt and BBQ Sea Salt.
- Wrap well and roll in foil, making sure the ribs are full covered.
- Place in a large ceramic baker, like this handsome one from Emile Henry, and pop in the oven for 4 hours. No need to move or adjust it - just leave it be for the duration.
- Meantime, make your sauce - you want to give it some time in the fridge to for the flavors to get to know each other after you whip it up.
- It's pretty straightforward - the secret isn't the process, but the ratios. Just add Smoky Dark Chocolate Cane Sugar, Garlic Truffle Steak Rub, vinegar, Worcestershire, and ketchup to a bowl and whisk to combine.
- Transfer to your serving bowl, cover with saran, and pop in the fridge.
- After 4 hours, remove ribs from oven, carefully remove foil, and increase heat to broil.
- Slater ribs with more sauce than makes sense, then pop back in the oven under the broiler for 3-4 minutes until the BBQ sauce is deeply browned.
- Remove, brush again with BBQ sauce, and divide ribs.
- Get your napkins ready, and dig in!
If you'd like to get your hands on this handsome oval baker, use code GV20 for 20% off at https://www.emilehenryusa.com/