Recipe by Chef Erin Henry
Serves 4 to 6
- 2 full racks of pork back ribs
- 1 x 2L bottle of ginger ale (not diet)
- 1 large onion, sliced
- 6 cloves garlic, smashed
- 4 bay leaves
- Salt and pepper
- 1 x recipe moonshine molasses BBQ sauce
Preheat your oven to 300F. Cut the rib racks in half or in 3 sections, depending on how many people you are serving. Use a sharp paring knife to barely cut through the membrane on the back of the ribs- this will help them separate once they’re cooked. Season the ribs really well with salt and pepper.
Place the ribs in a large dutch oven, add the onions, bay and garlic, then pour over the ginger ale. Place the lid on the pot (tinfoil works too) and bake the ribs in the oven for 3-4 hours.
Remove the pot from the oven, drain the liquid off and then preheat your grill to 400F. Pat the ribs dry and then grill, brushing with the prepared BBQ sauce on all sides, until the sauce caramelizes and becomes dark and sticky. Serve right away.
Moonshine Molasses BBQ Sauce :
Makes about 2 cups
- 1 Tbsp canola oil
- 1 large onion, chopped
- 3 cloves of garlic, smashed
- 1 Tbsp fresh ginger, minced
- 1 Tbsp smoked paprika
- 1 cup ketchup
- ½ cup molasses
- 1 tsp worcestershire sauce
- 1 Tbsp Maritime Madness Chipotle Garlic sauce
- Juice and zest of 1 lime
- ½ - ⅔ cup Myriad View Strait Shine (or to taste)
In a medium saucepan, heat the canola oil over medium-low heat. Add the onion and garlic and ginger and sauté for about 5 minutes, until the onions are soft. Add the remaining ingredients and stir well, then lower the heat to low and simmer for about 30 minutes.
Let the sauce cool a bit, then puree with a hand blender or food processor.
This sauce is delicious brushed on grilled chicken or pork when they are about halfway cooked!