Honey BBQ Sauce, Gluten Free, Vegan, Delicious Marinade, Barbecue Dipping Sauce, No Preservatives, 280g Barbecue Sauce Bottle (Small Version)

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Sixthly, let your ribs rest for 10-15 minutes after removing them from the grill. This will allow them to reabsorb their juices and make them easier to cut. Also, if you don't have any coconut oil on hand you can substitute it for an equal amount of butter, vegetable shortening or bacon grease. One of my other favorite uses is adding a couple of spoonfuls to baked beans. I never just heat up a plain can of bean, preferring to saute an onion and add a bit extra seasoning to make them more special; this sauce has been my latest addition and it’s a good one too. Alcohol-free– even though the vast majority (if not all) of the alcohol is cooked off during the reduction process, I understand some of you may not be able to use alcohol. The good news is, you can simply omit it and replace it with an equal amount of water. However, if you’re planning on making this recipe ahead of time and want to have those smoky flavors intact, then reheating ribs is not recommended as it may cause them to dry out.

You can also prep it ahead by roasting the garlic, chopping the onion, measuring out the brown sugar, etc. Secondly, apply the dry rub generously and massage it into the meat. A mix of salt, pepper, onion powder, garlic powder, and chili powder works best for this recipe. Let it rest for at least an hour in the fridge before grilling.Finally, remember that even the best recipes can fall flat without proper execution. Be sure to follow the tips for perfect results section and take your time throughout each step – from removing the membrane to creating the glaze. And most importantly, have fun with it!

If you’re feeling adventurous and crave something different from this classic recipe, try experimenting with other glazes like Coca-Cola or Dr Pepper instead of pineapple juice. Teriyaki sauce can also be a great choice as a marinade for an Asian-inspired twist. You’ll fall in love with this recipe because of the care and dedication that goes into preparing and cooking it. It takes patience, skill, and attention to detail to get the ribs just right. But trust us, once you take your first bite, all your efforts will be worth it! Make these your own by cooking them on your pellet, your egg, your kettle or your gas grill. Just be sure to use the indirect and direct heat methods. This will allow the meat to cook slowly without burning the skins.Add garlic. I don’t like big clumps of garlic in my sauce, so I like to mash the cloves in a bowl first. Leftover glaze should be stored in an airtight container in the refrigerator and used within 1 week. Roast garlic. This step can be done ahead to save time, or skipped altogether, but I think the roasted garlic really makes the glaze taste amazing.