Baby Back Ribs with Quince Barbecue Sauce

Baby Back Ribs with Quince Barbecue Sauce

Take your ribs to the next level with this incredibly unique BBQ sauce and recipe for Baby Back Ribs with Quince Barbecue Sauce on the EGG!

Ingredients

2 racks baby back ribs, membranes removed
Sea salt
Freshly ground black pepper
Smoked paprika
1 cup apple cider, in a mister

Instructions

Set the Big Green Egg for indirect cooking with a convEGGtor at 275°F, add soaked wood chips or chunks.

Season the ribs on both sides with salt, pepper, and paprika. Arrange the rib bones side down on the cooking grid. Spray with the cider after the first hour. Cook the ribs until they’re well-browned and tender enough to pull apart with your fingers, about three hours, spraying each hour with the cider. Brush the ribs on both sides with the barbecue sauce and continue cooking for 30 minutes. Serve immediately with the sauce on the side.

Quince Barbecue Sauce Ingredients

8 oz. quince paste, cut into ½ inch pieces
⅓ cup dark rum
⅓ cup apple cider vinegar
¼ cup ketchup
3 tbsp fresh lime juice
1½ tbsp Worcestershire sauce
½ tsp cinnamon
½ tsp ground ginger
½ tsp nutmeg
2 tbsp honey
Coarse salt and freshly ground black pepper
¼ cup water

Quince Barbecue Sauce Instructions

For the barbecue sauce, place the quince paste, rum, vinegar, ketchup, lime juice, Worcestershire sauce, cinnamon, ginger, nutmeg, honey, salt, and pepper in a saucepan with ¼ cup water. Gently simmer over medium heat until thick, 10 minutes, whisking until smooth. The sauce should be thick but pourable.

Recipe and photo from Big Green Egg and courtesy of Steven Raichlen.

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