A spicy homemade Sriracha BBQ Sauce is the perfect complement to these Memphis spice-rubbed and grilled pork ribs.
20m
PREP TIME
3hr
COOK TIME
286
CALORIES
11
INGREDIENTS
Servings: 12
Ingredients
- Ribs:
- 1 package McCormick® Grill Mates® Slow & Low Memphis Pit BBQ Rub
- 2 racks pork baby back ribs, about 4 pounds
- Sriracha BBQ Sauce:
- 3/4 pound fresh Fresno chilies, stemmed and coarsely chopped do not remove seeds
- 4 cloves garlic
- 1 can (8 ounces) tomato sauce
- 1/2 cup water
- 1/4 cup firmly packed light brown sugar
- 1/4 cup molasses
- 1/4 cup white vinegar
- 1 teaspoon McCormick® Paprika
- 1 teaspoon McCormick Gourmet™ Sicilian Sea Salt
INSTRUCTIONS
- 1 For the Ribs, rub Seasoning evenly over ribs. Wrap in plastic wrap and refrigerate at least 2 hours or overnight.
- 2 Meanwhile, for the BBQ Sauce, mix all ingredients in medium saucepan. Bring to boil on high heat. Reduce heat to low; simmer 10 minutes, stirring occasionally. Remove from heat. Cool to room temperature. Spoon mixture into blender container; cover. Blend on medium speed 2 minutes or until smooth. Strain through sieve to remove seeds.
- 3 Prepare grill for indirect medium-low heat (275°F to 300°F). Preheat grill by turning all burners to high. Turn burner on 1 side to medium-high. Turn off burner(s) on other side.
- 4 Place unwrapped ribs on unlit side of grill. Close grill.
- 5 Grill 2 to 3 hours or until ribs are tender. Brush ribs with some of the BBQ Sauce during last 10 minutes of grilling. Serve ribs with remaining BBQ Sauce.
