Ribs with Smoky Vanilla BBQ Sauce

Ribs with Smoky Vanilla BBQ Sauce

Ingredients

  • 1 tablespoon butter
  • 1 tablespoon garlic, chopped
  • 1 tablespoon canned chipotle chilies with sauce, chopped
  • 2 tablespoons brown sugar
  • 2 tablespoons red wine vinegar
  • 1 teaspoon Worcestershire sauce
  • 1 cup catsup
  • 1 tablespoon dark molasses
  • 1 tablespoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract or Vanilla Bean Paste

Ribs

  • 2 tablespoons ancho chili powder
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon thyme
  • 2 tablespoons olive oil
  • 1 rack of baby back ribs, about 3 pounds

Directions

Melt butter in a heavy saucepan. Add garlic and sauté until soft. Add remaining ingredients and simmer, stirring occasionally, 45-60 minutes. Makes 1 1/2 cups.

Ribs

Combine dry ingredients and add the olive oil to make a smooth paste. Rub over the ribs. Refrigerate 2 hours, or up to overnight.

Cook the ribs in a covered gas grill or charcoal barbeque, using the indirect heat method, according to manufacturers’ directions. Cook approximately one hour, or until very tender. Remove ribs from the grill, wrap in foil, and set aside. (Ribs can be made ahead to this point, store in refrigerator.) Heat the grill as for direct cooking method. Remove the ribs from the foil and grill, basting with the sauce until heated through and the sauce is well glazed. Pass extra sauce.

Notes:

You can use Pure Vanilla Bean Paste in place of Madagascar Bourbon Pure Vanilla Bean Paste to achieve a different, but still delicious, flavor profile. Simply use the same amount of the Pure Vanilla Bean Paste.

  • 1 tablespoon butter
  • 1 tablespoon garlic, chopped
  • 1 tablespoon canned chipotle chilies with sauce, chopped
  • 2 tablespoons brown sugar
  • 2 tablespoons red wine vinegar
  • 1 teaspoon Worcestershire sauce
  • 240 ml catsup
  • 1 tablespoon dark molasses
  • 1 tablespoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract or Vanilla Bean Paste

Ribs

  • 2 tablespoons ancho chili powder
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon thyme
  • 2 tablespoons olive oil
  • 1 rack of baby back ribs, about 1360 g

Directions

Melt butter in a heavy saucepan. Add garlic and sauté until soft. Add remaining ingredients and simmer, stirring occasionally, 45-60 minutes. Makes 350 ml.

Ribs

Combine dry ingredients and add the olive oil to make a smooth paste. Rub over the ribs. Refrigerate 2 hours, or up to overnight.

Cook the ribs in a covered gas grill or charcoal barbeque, using the indirect heat method, according to manufacturers’ directions. Cook approximately one hour, or until very tender. Remove ribs from the grill, wrap in foil, and set aside. (Ribs can be made ahead to this point, store in refrigerator.) Heat the grill as for direct cooking method. Remove the ribs from the foil and grill, basting with the sauce until heated through and the sauce is well glazed. Pass extra sauce.

Notes:

You can use Pure Vanilla Bean Paste in place of Madagascar Bourbon Pure Vanilla Bean Paste to achieve a different, but still delicious, flavor profile. Simply use the same amount of the Pure Vanilla Bean Paste.

  • 15 minprep

  • 1.75 hrscook

  • 2servings

This Recipe Uses

Madagascar Bourbon Pure Vanilla Bean Paste

Madagascar Bourbon Pure Vanilla Extract 4oz

Madagascar Bourbon Pure Vanilla Extract

Pure Vanilla Bean Paste