Sticky Ribs with Balsamumm BBQ Sauce

Prep time: 15 min / Cook time: 1 h 15 / Servings: 2–3

These sticky ribs are simmered in a fragrant apple juice, cinnamon, and Balsamumm broth, then glazed with a rich homemade Balsamumm BBQ sauce and baked until sticky, tender, and caramelized. Don’t forget to serve with extra sauce — and lots of napkins!

Must be served with extra napkins!

Ingredients

Ribs

• 3.5 lb pork ribs
  

Cooking liquid

• ½ gallon apple juice

• 2 cups water

• 1 cup apple cider vinegar

• ⅓ cup Balsamumm Original

• 2 bay leaves

• 2 tbsp salt

• 1 cinnamon stick

• 1 tbsp black peppercorns
  

Balsamumm BBQ sauce

• 1 cup apple cider vinegar

• 1 cup Balsamumm Original

• ½ cup sugar

• ½ cup ketchup

• ¼ cup Dijon mustard

• ⅓ cup Worcestershire sauce

• ⅓ cup tomato paste

• 1 tbsp Tabasco

• 1 tbsp fresh minced garlic

• 1 tbsp kosher salt

• 2 tsp smoked paprika

• 1 tsp coarsely ground black pepper
  

Preparation

Cook the ribs: In a large pot, bring all cooking liquid ingredients to a boil. Add ribs (cut in half if needed), cover, and simmer for 35 min.

Les carrés de côtes levées peuvent être coupés en deux pour s’adapter à la casserole.

Make the BBQ sauce: In a saucepan, combine all ingredients except Balsamumm. Bring to a boil, then reduce to medium-low and simmer 35 min. Stir in Balsamumm and cook 5 more min. Set aside.

Balsamumm BBQ sauce

Add Balsamumm and continue cooking 5 minutes.

Bake: Preheat oven to 425 °F (220 °C). Place ribs in a baking dish lined with parchment paper. Pour a ladleful of cooking liquid over to keep moist.

pour a ladleful or so of the cooking liquid over the ribs to keep moist

Brush both sides generously with BBQ sauce, bake 15 min per side, then finish 2–3 min under the broiler until caramelized.

Serve glazed with extra Balsamumm BBQ sauce on the side… and lots of napkins!

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