Pork Ribs with Three Pepper Barbecue Sauce
Ingredients
- 5 pounds (2.27 kg) pork loin back (baby back) ribs
- Salt, pepper, or favorite seasoning mixture
For the sauce
- 2 tablespoons (30 ml) olive oil
- 1 onion chopped
- 1 large rib celery chopped
- ½ red bell pepper seeded and sliced
- 2–3 chiles de arbol (dried red chiles)
- 2 cloves garlic
- ¼ cup (59 ml) apple cider vinegar
- 1 cup (237 ml) ketchup
- 2 tablespoons (30 ml) Worcestershire sauce
- 1 tablespoon (5 g) dry prepared mustard
- ¼ cup (55 g) brown sugar
- 1 tablespoon (15 ml) Tabasco sauce
Instructions
- Heat oven to 350° F (176° C). In a large baking pan, season ribs. Bake in the oven for 1 hour.
- Meanwhile, in a 2 quart (1.89 l) saucepan, heat the olive oil and sauté onion, celery and bell pepper. Add dried chiles and garlic and sauté for about 3 more minutes. Add the remaining ingredients and simmer for 5 minutes. Remove from heat and let stand for 10 minutes.
- Using a food processor or immersion blender, purée the sautéed sauce mixture. Make sure no large vegetable pieces remain.
- Finish cooking ribs on a heated outdoor barbecue grill, about 10 minutes. Cover ribs with sauce before serving or serve sauce on the side.
Notes
This sauce is best when made at least 1 day in advance. Although this sauce is not too spicy for children, you can omit the dried chiles de arbol and Tabasco altogether if you wish. If it is not carne asada weather outside, bake the ribs about 15 minutes longer and then broil for about 3 minutes on each side for a crispy brown finish.