Ingredients
- 2 racks Beeler’s non-GMO baby back
pork ribs, 2–2½ lbs. per rack - 1 tablespoon sea salt
- 1 tablespoon cracked black pepper
- 1/4 cup Dijon mustard
- 2 cups Date Sweetened BBQ Sauce
(recipe on next page)
Directions
Preheat oven to 275°F.
Pat the ribs dry with paper towel. Remove any membrane or silver skin from the ribs.
Split the racks in half, which provides four nice portions and makes them easier to handle.
Combine sea salt and cracked black pepper. Sprinkle the mixture over all surfaces of the ribs and rub in with fingers. Rub ribs evenly with mustard.
Prepare grill for indirect grilling. For gas grill, leave two center burners off and set remaining burners to medium. For charcoal grill, bank coals to the sides, leaving the center open. Allow grill to heat for 20 minutes.
Oil grill grates. Place prepared ribs bone-side down, on the cooler part of grill for indirect heat cooking. Close cover and cook, rotating once or twice, until the meat is tender and pulls away from the bones, about 2 hours.
Transfer the ribs to direct heat and brush with the prepared Date Sweetened BBQ Sauce. Continue to grill, uncovered, brushing with BBQ sauce until well coated, 5–10 minutes. Transfer to cutting board and portion for service.
Date Sweetened BBQ Sauce
Ingredients
- 10 pitted dates, halved
- 9 oz. tomato paste
- 15.5 oz. can diced tomatoes
- 1 cup water
- 1/4 cup coconut aminos
- 1/4 cup balsamic vinegar
- 1/3 cup apple cider vinegar
- 3 tablespoons stoneground mustard
- 1 tablespoon chili powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon sea salt
- 1 teaspoon ground black pepper
- 1/2 teaspoon cayenne
Directions
In a medium saucepan, stir all ingredients together. Bring to a boil, and maintain a low boil for 20 minutes, stirring occasionally to prevent scorching.
Allow to cool for 30 minutes.
Blend in blender or with hand blender until smooth.
Chill thoroughly and place in sealed container or glass jar hold in refrigerator for up to 2 weeks.
