Flintstones-Style BBQ Beef Ribs with Hot, Sweet, and Sour Bone Sauce
(recipe, Christopher Schlesinger & John Willoughby)
- 5 lb. beef back ribs (about 2 racks)
- ¼ cup freshly cracked black pepper
- 2 Tbsp. brown sugar
- 2 Tbsp. paprika
- 2 Tbsp. ground cumin
- 2 Tbsp. kosher salt
- ⅓ cup molasses
- 1 cup ketchup
- ¼ cup balsamic vinegar
- ¼ cup fresh lime juice (about 2 limes)
- ½ cup orange juice
- ¼ cup soy sauce
- 2 Tbsp. lightly packed brown sugar
- 3 Tbsp. minced fresh ginger
- 3 Tbsp. minced fresh chile peppers of your choice
- ½ cup thinly sliced scallions (white and green parts)
- Kosher salt and freshly cracked black pepper to taste
- Preheat the oven to 200 degrees.
- In a small bowl, combine the rub ingredients and mix well. Rub the ribs all over with this mixture, pressing lightly to make sure it adheres, and lay them on a foil-lined baking sheet. Place in the oven and cook for five hours.
- About 40 minutes before the bones are done, light a fire in your grill.
- While the ribs are roasting, combine the sauce ingredients in a medium saucepan and simmer over low heat for 15 minutes, or until the sauce is slightly thickened. Remove it from the heat and cover to keep warm.
- When the fire has died down and the coals are covered with white ash, cut the ribs into individual ribs and place on the grill. Grill for 5 to 7 minutes per side, or until the rub develops a crusty appearance. Brush the ribs with sauce and cook for 1 minute more, until the sauce forms a glaze. Remove the ribs from the fire and serve with the remaining sauce.