St. Louis-Style Ribs with Smoked Tomato BBQ Sauce
Ingredients
- 6 cups hickory or oak wood chips soaked for 30 minutes
- 4 slabs Indiana Kitchen pork ribs (St. Louis style) about 2 pounds each
- 2 ripe tomatoes
- 2 shallots cut in half
- 3 tablespoons extra-virgin olive oil plus more for coating tomatoes
- 1/2 cup packed dark brown sugar
- 2 tablespoons red wine vinegar
- 1 tablespoon sweet smoked Spanish paprika
- 1/2 teaspoon fleur de sel or sea salt (optional)
Servings: people
Instructions
- Place tomatoes and shallots in blender with pan juices. Pulse, half at a time, until liquefied. Add brown sugar, vinegar, the 3 tablespoons of olive oil, paprika, and, if desired, fleur de sel. Blend until smooth. Taste and adjust seasonings if desired. Remove from blender. Put through a food mill or fine mesh strainer to remove seeds and skins.
- Build charcoal fire or preheat gas grill for indirect cooking. Core tomatoes; coat tomatoes and shallots with olive oil. Season with salt. Place in disposable aluminum pan. Place in center of grill indirectly over medium heat; grill, covered, 30 minutes or until tomato skins are bursting and shallots are soft; remove.
- Place strained liquid in large saucepan. Simmer gently 5 minutes. Remove and use immediately or refrigerate in tightly covered container for up to 1 week.
- Place Indiana Kitchen ribs, bone-side down, in center of grill or in rib rack, making sure they are not over direct flame. Grill, covered, over indirect medium heat (about 325 degrees F) for 2 to 2-1/2 hours or until meat is tender and has pulled back from ends of bones (see tip below). Brush with some of the BBQ sauces 10 minutes before end of grilling.
- Remove ribs from grill and let rest 10 minutes. Cut into portions; pass remaining sauce. Makes 10 servings with 2-1/3 cups barbecue sauce.
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