Smokey-Apple Braised Ribs and Homemade Barbecue Sauce
SMOKEY-APPLE BRAISED RIBS WITH HOMEMADE BARBECUE SAUCE
Serving Size: 2-4 people
What you’ll need:
Smokey-Apple Braised Ribs
1 rack of ribs
8 cups of beef stock (homemade is best!)
3 cloves of garlic
1-2 red or golden-skinned or apples, quartered
3 carrots, sliced in large chunks
1 medium yellow onion, peeled and chopped in large chunks
1-3 scotch bonnet or red chilli peppers
2 TBSP of coconut or brown sugar
1.5 TBSP of Smoked Paprika
2 TBSP of Garlic Powder
2 TBSP of salt (or more, to taste)
BBQ Sauce
1 cup of the braised rib liquid, including the apples, blended (*more below)
1.5 cups of Ketchup
1/2 cup of Apple Cider Vinegar
1 TSP of Dijon Mustard
3 TBSP of Coconut or Brown Sugar
½ TSP of Garlic Powder
½ TSP of Salt
4 TSP of Smoked Paprika
1 TBSP of Worchester Sauce
2 TBSP Honey
1 garlic clove, finely chopped
Directions:
1. In a large pot, add the stock, onions, carrots, chilli pepper, and apples and bring to a boil.
2. In the meantime, mix the salt, paprika, garlic powder and sugar in a small mixing bowl. Rub it evenly over your rack of ribs.
3. Once your stock has come to a boil, lay your seasoned ribs gently in the pot. Cover with a lid and bring the heat down to low or medium-low.
4. Simmer for a minimum of two hours.
5. After at least two hours, gently fork a discreet side of the ribs to see if the meat falls off the bone. If it does, remove from the stock and place on a tin-foil lined baking sheet. If it doesn’t fall off the bone and is still rubbery, cook for at least another 45 minutes or until it does.
6. Once the meat is removed from the stock and set aside, turn the heat to high and reduce the braising liquid to at least half its volume by boiling it for about 5-10 minutes.
7. Once reduced, reserve one cup of the braising liquid + the apples and some carrots and onions. Set aside for the BBQ sauce.
8. Make our BBQ Sauce (below), or, use store bought if needed.
9. Brush the BBQ sauce on the ribs, covering all parts of the meat. Bake in the oven at 425F for about 25 minutes or until the ribs are sticky and the BBQ sauce is bubbling and browning. You’ll know when it’s done!
BBQ Sauce Directions:
1. In a blender, blend the reserved braising liquid, apples, some carrots and onions (as much as you like) until completely smooth and luscious. Set aside for the moment.
2. In a medium saucepot on medium heat, add the ketchup and apple cider vinegar. Whisk until combined. Add all of the other ingredients one by one, whisking to combine each ingredient into the sauce.
3. Lastly, add your blended heavenly braised liquid stock into the mix and whisk. Bring the sauce to a gentle boil and then turn down the heat to medium, stirring occasionally. Simmer for about 5 minutes
Pearing Suggestions: Serve with your favourite potatoes and crunchy veg! We peared ours with quick-fried matchstick potatoes and a homemade kale, cabbage carrot and cilantro slaw, YUM!
*Chef’s Note: be sure to use smoked paprika, and not regular paprika. Otherwise, you’ll be missing that quintessential smoky barbecue flavour!
