Some say that if you use foil – you´re not grilling. Not for real.
But seriously, it is the result that counts. Sure, you may miss out on some smoke flavor but in this here recipe, other ingredients make the tastebuds sing anyway.
Your guests will thank you forever, and when done rightly, the meat will fall of the bone.
I do this on my gasgrill in order to change quickly between low and high temp.
- Ground black pepper
- 1 tbsp red chile pepper
- 2 1/4 tbsp canola oil
- 1/2 dl chopped onion
- 1 1/2 dl water
- 1/2 dl pureed tomatoes
- 1/2 dl white wine vinegar
- 1/2 dl brown sugar
- 2 1/2 tbsp liquid honey
- 2 tbsp Worcestershire sauce
- 2 tsp salt
- 1/4 tsp ground black pepper (coarse)
- 1 1/4 tsp liquid smoke
- 2 tsp whisky
- 2 tsp garlic powder
- 1/4 tspk paprikapowder
- 1/2 tsp onionpowder
- 1 tbsp syrup
- 1/2 tbsp ground chili pepper
1. Set grill for indirect heat, approx 150 degr C
2. Mix salt, pepper, ground chili . Rub. Wrap ribs in foil and grill on indirect heat for 2 ½ hours.
3. In a pan on medium heat – add oil, fry onion for 5 min. Add water, tomatoepaste, vinegar, sugar, honey and Worcestershiresauce. Season w 2 tsp salt, 1/4 tsp black pepper, liquid smoke, whisky, garlic powder, paprika, onionpowder, syrup and 1/2 tbsp ground chilipepper. Bring to boil and then reduce heat, let simmer for one hour or till thick enough.
Take ribs off grill after approx 2,5 hrs. When meat sort of leaves the bone on its own accord…
Now set grill for direct and high heat. Grill for 3-4 min per side – and mop generously – although not the first minutes then it will burn.
Mop once again just before serving with sides of your choice.