BBQ Sauce Ingredients
- 1 Jar Just Jan’s Apricot Pepper Savory Spread
- 2 tablespoons vegetable oil
- 1 cup finely chopped yellow onion
- 2 teaspoons finely minced garlic
- 1 cup ketchup
- 1/3 cup honey
- 1/4 cup rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon Worcestershire sauce
- 2 teaspoons Liquid Smoke
BBQ Sauce Instructions
Begin by finely chopping 1 cup of yellow onion. In a medium saucepan, heat the vegetable oil and place the onions in the pan. Add a little salt to the onions to help them release moisture. This process should take just a few minutes, the onions should not brown.
Once the onions have sweated a little, add the rest of the ingredients, mixing them in with the onions. As it cooks the mixture will become looser, bring it to a boil and then back down to a simmer. Simmer until the sauce is slightly thickened.
Using an immersion blender, blend until the sauce is smooth. You can also blend in a conventional blender, just allow the sauce to cool completely first.
1 rack of rib cut of your choosing, I used Baby back ribs and St Louis Style ribs.
- 1/3 cup paprika
- 3 tablespoons dark brown sugar
- 2 tablespoons white sugar
- 2 tablespoons kosher salt
- 1 tablespoon freshly ground black pepper
- 1 tablespoon chile powder
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 2 teaspoons cayenne pepper
Mix to combine, then store in an airtight container.
Clean and trim ribs, remove any membranes or extraneous fat. Generously season ribs with spice rub and wrap in plastic. Refrigerate ribs for at least 4 hours or overnight.
Preheat oven to 250 degrees.
Leave the ribs in the plastic wrap and wrap them in aluminum foil. Place on a sheet pan and put in the oven. Allow them to bake for 2 hours.
After 2 hours remove the ribs from the oven and unwrap the plastic and foil. There will be a lot of juice in the foil and plastic, so be careful.
With the ribs out preheat the oven to 350 degrees, and begin heating your BBQ sauce on the stove stop.
Once the ribs are out of the plastic, place them on an aluminum foil lined baking sheet and apply a layer of barbecue sauce.
Place the ribs back in the oven, for another 45 minutes, basting with sauce every 10 minutes.
For the last 5 minutes turn the temperature up to 450-475 degrees.
After that the ribs are finished allow to cool and cut to serve.
Adapted from recipe by Joshua Bousel