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Let's get grilling

Method for the Ribs:

1

Pre-heat your Gravity Series Digital Charcoal Grill + Smoker to 200°F.

2

Add mustard to ribs, rub all over the surface. Season both sides of the ribs with salt and pepper. Let sit for 30 minutes before putting the ribs in the smoker. (Letting your ribs sit helps the rub adhere to the protein, resulting in a better tasting dish.)

3

Smoke at 200°F, indirect heat, for 3 hours. Remove ribs from the smoker.  

4

Set the smoker to 225°F at this stage. 

5

On a good-sized piece of heavy-duty foil, place the ribs bone-side up. Add 3 tablespoons of the butter and 1 cup of the apple cider to the ribs. 

6

Wrap and smoke for 2 additional hours. After the ribs have smoked further, open the foil. Carefully remove ribs and place on the grill, bone-side down. Brush with the Pomegranate Hatch Chile BBQ sauce. 

7

Cook ribs until desired tenderness, about 1hour. 

Method for Sauce:

1

Place tomato paste, pomegranate juice, chicken stock, honey, Hatch chiles, smoked paprika, apple cider vinegar, apple cider, Worcestershire sauce, granulated garlic, granulated onion, cumin, sea salt and black pepper into a small bowl and whisk together. 

2

On your grill, in a medium-sized saucepan, add the oil and sauté shallots and garlic over a medium heat.

3

Once shallots are translucent (approximately 4–7 minutes), add the rest of the ingredients into the pan. 

4

Bring to a low simmer and cook until the sauce coats to the back of the spoon.

5

Place in a blender, blend until smooth and set aside.

Cooking for 8 people

Ingredients


Ribs:

  • pork spareribs
    2 racks
  • yellow mustard
    4 tablespoons
  • sea salt
    tablespoons
  • black pepper
    1 tablespoon
  • apple cider
    2 cups
  • Irish butter
    6 tablespoons

BBQ Sauce:

  • tomato paste
    2 tablespoons
  • pomegranate juice
    2 cups
  • chicken stock
    1 cup
  • honey
    3 tablespoons
  • Hatch chiles
    2 teaspoons
  • smoked paprika
    4 teaspoons
  • apple cider vinegar
    2 tablespoons
  • apple cider
    4 ounces (½ cup)
  • Worcestershire sauce
    1 tablespoon
  • granulated garlic
    1 teaspoon
  • granulated onion
    1 teaspoon
  • cumin
    ¼ teaspoon
  • sea salt
    1 teaspoon
  • black pepper
    1 teaspoon
  • shallots
    2
  • garlic
    2 cloves
  • avocado oil
    1 tablespoon

Recipe created by Chef Ronaldo Linares, on behalf of Kingsford

For safe meat preparation, reference the USDA website.


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