Have you got your summer grilling game on? Despite the amount of rain we’ve gotten here in the Midwest, it hasn’t kept us from grilling up our favorite dishes. BBQ ribs is one of our favorites on the grill and part of the fun is making sure they are finger licking good with a great BBQ sauce. These Smoky BBQ Ribs are rubbed with a blend of spices and glazed with a kickin’ spicy sriracha sauce! Talk about a tasty way to turn up the heat with the grill on a summer day…
Imparting flavor into ribs is part of the fun in making BBQ ribs. There are a plethora of ways to do so – wet rubs, dry rubs, smoking, marinating, etc. The possibilities are endless and that makes for so many recipes and techniques to try. For these ribs, we went with a dry rub made with a blend of pantry spices. The ribs marinate overnight then grilled low and slow. To finish them off, a spicy BBQ sauce is made with Red Gold’s new Sriracha Ketchup for that perfect kick of heat!
Red Gold has been around since the 1940s growing tomatoes on family farms in Ohio, Michigan and Indiana, where true seasons positively impact flavor — with just the right angle of the sun, perfect temperature, and soil that seems made for growing tomatoes.
This summer, Red Gold is encouraging home chefs to grill with its tomatoes grown on family farms. For the third year, Red Gold will be hosting its popular Red Gold Summer Grillin’ Party that runs through July 22, 2015 on its Facebook page. Red Gold will be giving away a Large Big Green Egg Grill each week, as well as 1,000 insulated tote bags! Tote bags include a 14.5 oz can of Red Gold diced tomatoes, 14.5 oz can of whole tomatoes, a 10 oz can of Red Gold diced with chiles, a bottle of Red Gold’s new Sriracha Ketchup, a coupon from Laura’s Lean Beef and grilling recipes!
It’s easy to join the Red Gold Summer Grilling Giveaway – Simply “LIKE” both Red Gold and Laura’s Lean Beef on Facebook and then fill out the form for your chance to win! Good luck!
4 tablespoons paprika
4 tablespoons kosher salt
4 tablespoons granulated garlic
4 tablespoons sugar
2 tablespoons sugar in the raw
2 tablespoons chili powder
2 tablespoons black pepper
2 tablespoons onion powder
2 tablespoons dried oregano
2 tablespoons dried thyme
2 racks spare ribs, membrane peeled
1/2 cup sugar
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1 teaspoon granulated garlic
2 teaspoons kosher salt
1 tablespoon black pepper
1/2 cup white vinegar
1 cup molasses
1 cup NEW Red Gold Sriracha Ketchup
3/4 cup yellow mustard
1 teaspoon cayenne pepper
Combine all of the ingredients for the rub. Evenly rub the ribs, wrap them and refrigerate them in foil and refrigerate them overnight.
Preheat the grill to 245º using indirect heat and the smoking wood. Smoke the ribs for 3 hours, wrap them in foil, return to the grill and cook for another 2 hours. Remove from the grill after the 2 hours, and rest for 1 more hour.