Cooking for 8 people
Ingredients
- 2
shallots
- 2 cloves
garlic
- 1 tbsp
avocado oil
- 2 racks
pork spareribs
- 4 tbsp
yellow mustard
- 1 tbsp
sea salt
- 1 tbsp
black pepper
- 2 cups
apple cider
- 6 tbsp
Irish butter
- 2 tbsp
tomato paste
- 2 cups
pomegranate juice
- 1 cup
chicken stock
- 3 tbsp
honey
- 2 tsp
hatch chiles
- 4 tsp
smoked paprika
- 2 tbsp
apple cider vinegar
- 4 oz. (½ cup)
apple cider
- 1 tbsp
Worcestershire sauce
- 1 tsp
granulated garlic
- 1 tsp
granulated onion
- tsp
cumin
- 1 tsp
sea salt
- 1 tsp
black pepper
1Food Prep
First, add the yellow mustard to the ribs and rub all over the surface. Season both sides of the mustard-coated ribs with salt and pepper. Let the ribs sit for 30 minutes before putting them on the grill. This wait helps the rub adhere to the protein, which results in better tasting ribs.
Next, combine the first ingredients for the pomegranate hatch chile BBQ sauce in a small bowl and whisk together. Then get the remaining ingredients for the BBQ sauce (shallots, garlic cloves and avocado oil) ready to sauté on the grill.
2Grill Prep
Fuel: We recommend Kingsford® Original Charcoal Briquets.
Or get more from your grill with Kingsford® Low & Slow Briquets, and unlock smoky richness in your slow-cooked cuts.
Method: Two-Zone Method
Temp: 200°F & 225°F Ribs (Low Heat)n350°F BBQ Sauce (Medium Heat)
3The Cook
When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
On your grill, in a medium-size saucepan, add the avocado oil and sauté the shallots and garlic over medium heat.
Once the shallots are translucent (about 4 to 7 minutes) add the rest of the ingredients to the pan for the pomegranate hatch chile BBQ sauce.
Bring to a low simmer and cook until the sauce coats to the back of the spoon.
Pour the sauce into a blender, and blend until smooth and set aside.
Now lower the grill heat to 200°F.
Smoke the ribs on indirect heat for 3 hours.
Remove the ribs from the grill.
Raise the grill temperature to 225°F.
On a large piece of heavy-duty aluminum foil, place the ribs bone-side up.
Add 3 tbsp. of butter and 1 cup of apple cider to the ribs.
Wrap and smoke the ribs for an additional 2 hours.
After the ribs have smoked further, open the foil, carefully remove the ribs, and place them on the grill, bone-side down.
Brush the ribs with the pomegranate hatch chile BBQ sauce.
Cook the ribs until the desired tenderness, about 1 hour, and until they reach an internal temperature of 190°F on a digital meat thermometer.
Recipe created by Chef Ronaldo Linares, on behalf of Kingsford® Charcoal.
For safe meat preparation, reference the USDA website.
