Grilled Ribs with Chile Tomato-BBQ Sauce

Savor the slow-grilled perfection of these BBQ ribs.

Grilled Ribs with Chile Tomato-BBQ Sauce

Ingredients

1/2 cup guacamole seasoning
1/4 cup packed brown sugar
2 racks Wellsley Farms® St. Louis Style Pork Spareribs (about 6 pounds), membrane removed (see Chef Tip)
2 cans (10 ounces each) original diced tomatoes & green chilies
1 cup honey barbecue sauce
2 tablespoons Wellsley Farms® Oregano
1 teaspoon Wellsley Farms® Ground Cayenne Pepper
Wellsley Farms® Vegetable Oil

 

Directions

  1. In medium bowl, whisk seasoning and brown sugar. Makes about 3/4 cup.
     
  2. Rub all sides of ribs with seasoning mixture; cover and refrigerate at least 2 hours or up to overnight.
     
  3. Cut ribs crosswise into quarters.
     
  4. In medium sauce pot, heat tomatoes, barbecue sauce, oregano and pepper to a simmer over medium heat; cook 5 minutes or until slightly thickened, stirring occasionally. Transfer tomato mixture to blender; purée until smooth. Reserve 2 cups. Makes about 3 cups sauce.
     
  5. Prepare outdoor grill for indirect grilling over medium-low heat. Place ribs over unlit part of hot grill rack; cover and cook 3 1/2 hours or until meat easily pulls away from bone, turning every 20 minutes and brushing with remaining 1 cup sauce during last 20 minutes of cooking. Makes about 24 ribs.
     
  6. Serve ribs with reserved 2 cups sauce.