BBQ Lansdowne Ribs

Posted by Katie Meehan

  • resizedimage450600 P1050373
  • resizedimage450600 P1050373

BBQ Ribs With Lansdowne: (enough rub and sauce for 2 racks)

Rub:

  • 1 Tbsp. paprika
  • 1 1/2 tsp. garlic powder
  • 1 1/2 tsp. brown sugar
  • 1/8-1/4 tsp. cayenne
  • 1 tsp. dry mustard
  • 1 tsp. cinnamon
  • 1 Tbsp. sea salt

Sauce:

  • 3/4 c. Crispin Lansdowne Cider + extra for cooking
  • 1 c. ketchup
  • 1/4 c. apple cider vinegar
  • 1/4 c. brown sugar
  • 1 Tbsp. molasses
  • 1 tps. honey
  • 3 Tbsp. olive oil
  • 2 Tbsp. paprika
  • 1/4 tsp. cayenne
  • 1 tsp. chili powder
  • 1/8 tsp. nutmeg
  • 1/4 c. yellow onion, minced
  • 1 clove garlic, minced
  • salt and pepper to taste
  1. Start off by rinsing the ribs and patting dry. Taking a small sharp knife, make a shallow cut in between each bone (see above). Rub thoroughly with spice mixture and let sit at least an hour (at room temp) or up to all day, wrapped in plastic in the fridge. Longer=better.
  2. Make the sauce next. In a saucepan, sauté the onions and garlic with a tablespoon of oil until they become soft and golden in color. Toss in everything else, give a good stir or whisk and continue to cook over low heat, stirring occasionally, for about 30 minutes or so. I like a thicker sauce so I let it sit a little longer until it thickly coats the back of a spoon.
  3. When you're ready to cook the ribs, preheat the oven to 300 and place the ribs in a large roasting pan, bone side down. Pour in Lansdowne until it just starts to come up around the bottom of the meat. Cover tightly with tinfoil and roast about 2 hours or until a thermometer reads 145. Let stand for 15-30 minutes, fire up your grill to med-high while you wait.
  4. Baste the ribs generously with the bbq sauce and cook over direct heat for about 3-5 minutes each side.


*If you don't have a grill you can just unwrap them when they're done, baste and continue cooking another 5-10 minutes.

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Categories: Main Course, Side Dishes, Gluten-Free!

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