June 27, 2019
BBQ Ribs by Amanda Haas
We love these BBQ ribs by Amanda Haas! They’re a straight-up, classic wood-fired rib recipe that leaves you with sweet, sticky, fall-off-the-bone ribs.
2 racks, about 7 lbs St. Louis style pork ribs, trimmed
1/4 cup Traeger Pork and Poultry Rub
1/2 cup apple juice
1 cup Sweet & Tangy BBQ Sauce
Sweet & Tangy BBQ Sauce
2/3 cup pineapple juice
1/2 cup water
1/2 cup ketchup
1 tsp kosher salt
1 tbsp Worcestershire sauce
1/4 cup apple cider vinegar
1/4 cup firmly packed brown sugar
2 Tbsp Tamari or soy sauce
1 tsp smoked paprika
1 tsp fennel seeds
1/2 tsp garlic granules
When ready to cook, set temperature to 180℉ and preheat, lid closed for 15 minutes.
Season the ribs on all sides with the Traeger Pork and Poultry Rub.
Place the ribs on the grill grate and smoke, meat-side up for 3 hours.
After the ribs have smoked for 3 hours, transfer the ribs to a rimmed baking sheet. Increase the grill temperature to 225 degrees F.
Tear off three long sheets of heavy-duty aluminum foil. Top with a rack of ribs; pull up the sides to keep the liquid enclosed. Pour the apple juice over the ribs. Lay another piece of foil on top and tightly crimp the edges so there’s no leakage. Repeat with the remaining rack of ribs, placing one last piece of foil on top and crimping all of the edges together to prevent leaking.
Return the foiled ribs to the grill and cook for approximately 2 hours at 225 degrees F.
For the BBQ Sauce
Place all of the ingredients in a small saucepan. Whisk to combine. Place over medium-high heat and bring to a simmer. Reduce the heat to low and simmer, allowing the sauce to thicken until the desired consistency is reached, about 20 minutes. This yields about 1 1/2 cups BBQ sauce.
Carefully remove the foil from the ribs and brush the ribs on both sides with the barbecue sauce.
Arrange the ribs directly on the grill grate and continue to grill until the sauce thickens on the ribs, about 10 minutes. Allow to cool slightly.
Slice, and serve with additional sauce on the side. Enjoy!
*Cook times will vary depending on set and ambient temperatures.
Recipe and photo from Traeger.