I know I promised more vegetarian recipes, but this is too good not to post about.
I ordered Jones’ BBQ Sauce after watching the Fab 5 work their magic during season 3 of Queer Eye. With the help of a friend and his friend, I was able to get the sauce from Kansas City to HK via Chicago. This sauce is nothing like any BBQ sauce I’ve had before. It’s tangier than any I normally have and definitely different to the BBQ I make for myself.
Ever since the sauce got into my hands, I have been planning what to make with it. I’ve used it for various things as a dipping sauce, but never as the main part of a recipe.
Now, anyone that knows me knows that I love me some ribs. It used to be that if ribs were on the menu, you could guarantee I’d order them. My ordering preferences have changed a bit since then but you all know how much I love barbecue.
Baby back ribs aren’t the easiest thing to find around HK, as locals prefer spare ribs but I found a place that sells them frozen from the US. Pacific Gourmet is one of those shops that sells high-end and luxury products for customers, and have a great range of meat, cheese and groceries available. I don’t go often, because I have tried to steer away from luxury or unusual purchases during my vegetarian meals. But this was an exception.
In my head barbecue is always served with corn on the cob, but I also really like getting some other greens in there too, especially in lieu of fries. Sometimes bread is necessary in order to sop up sauces or wrap the meat in, but it’s optional.
This recipe does not need an oven but it does need a slow cooker because ribs need low and slow cooking just like most BBQ meats.
Of course, you can use any BBQ rub and any BBQ sauce that you like, it can be quite a personal taste, I’m just giving my rub mix and have opted to use Jones’ BBQ Sauce for this. When the sauce runs out, I’ll go back to my usual homemade sauce.
1 rack baby back pork ribs
1/4 cup ground coffee
1 tbsp garlic powder
1 tbsp onion powder
1 tsp black pepper
1 tsp salt
1 tbsp celery salt
1 tsp cayenne pepper
2 tbsp smoked paprika
1 tbsp liquid smoke
2 tbsp water
BBQ sauce of choice
- Combine the spices in a bowl, and then cover the ribs with the spice rub.
- Place in the fridge for at least 2 hours or overnight.
- In a bowl combine the water and liquid smoke and mix well. Pour it into the slow cooker.
- Place the ribs into the slow cooker, with the bones facing the wall (this prevents the meat from burning or sticking to the slow). Cook on low for 8 hours.
- Once done, remove from the slow cooker and lather the ribs in the BBQ sauce. Place under a hot grill for 2 minutes, then remove, coat with more sauce and cook for an additional 2 minutes. Or you can place the coated ribs back into the slow cooker on high for 30 minutes.
- Serve hot and with your choice of barbecue sides.