For those without access to an indoor stove top or outdoor grill setup, you could prepare this recipe on a pellet smoker grill instead. There are plenty of guides available online that explain how to properly prepare your pellet smoker grill for indirect cooking. Sixthly, let your ribs rest for 10-15 minutes after removing them from the grill. This will allow them to reabsorb their juices and make them easier to cut. Also, if you don't have any coconut oil on hand you can substitute it for an equal amount of butter, vegetable shortening or bacon grease. Make these your own by cooking them on your pellet, your egg, your kettle or your gas grill. Just be sure to use the indirect and direct heat methods. This will allow the meat to cook slowly without burning the skins.

Add garlic. I don’t like big clumps of garlic in my sauce, so I like to mash the cloves in a bowl first. This is just an overview; the full ingredients and directions are in the recipe card toward the bottom of this post.

You can also store leftover cooked ribs properly and enjoy them later. First, separate the meat from the bones and place it in an airtight container. Store it in the refrigerator for up to 4 days or in the freezer for up to 3 months. To reheat, you can use either a microwave or an oven. If using a microwave, cover your dish with a damp paper towel and heat for 30 seconds at a time until the meat is hot enough. Alternatively, you can reheat the ribs in a preheated oven at 325°F for about 15-20 minutes. You can also prep it ahead by roasting the garlic, chopping the onion, measuring out the brown sugar, etc. Though not a food item I have legions of fans who love this Wood Butter for cutting boards and wooden utensils as much as I do. Can’ t buy a new cutting board? Refresh it! I’ve got a couple of new favorites I’ll be sharing this week…and this sauce has been deemed good enough to be first! Alcohol-free– even though the vast majority (if not all) of the alcohol is cooked off during the reduction process, I understand some of you may not be able to use alcohol. The good news is, you can simply omit it and replace it with an equal amount of water.

Start by cooking them over indirect heat for about 45 minutes to cook the meat all the way to 165F degrees. One of my other favorite uses is adding a couple of spoonfuls to baked beans. I never just heat up a plain can of bean, preferring to saute an onion and add a bit extra seasoning to make them more special; this sauce has been my latest addition and it’s a good one too. The biggest time saver when prepping ahead, is roasting the garlic. This can be done several days in advance, and saves about 40 to 50 minutes of time. Storage Bring the start of the sauce to a boil. Heating the pineapple juice, water, teriyaki sauce, soy sauce and brown sugar to a boil, then reducing the heat to simmer helps all the sugar fully dissolve. If you prefer a sweeter flavor in your barbecue, you can add additional brown sugar or even honey to the recipe. For those who enjoy tangy flavors, try adding some lemon juice or apple cider vinegar to the barbecue sauce. Additionally, if you want a smokier taste, you could try using smoked paprika powder.

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The folks making Sriracha Hot Sauce better get their act together because for some of us it’s a NECESSARY ingredient but if you don’t already have the red rooster or can’t find it; here’s a list on Wikipedia of other hot sauces you could consider! However, if you’re planning on making this recipe ahead of time and want to have those smoky flavors intact, then reheating ribs is not recommended as it may cause them to dry out. Another tip we suggest is basting your ribs with extra barbecue sauce as needed when reheating them, thus keeping your ribs moist and enhancing their flavors. Finally, remember that even the best recipes can fall flat without proper execution. Be sure to follow the tips for perfect results section and take your time throughout each step – from removing the membrane to creating the glaze. And most importantly, have fun with it! The first step in making these delicious ribs is to prepare them with a rub. In a small bowl, mix together 2 tablespoons of brown sugar, 1 tablespoon of salt, 1 tablespoon of pepper, 1 tablespoon of onion powder, 1 tablespoon of garlic powder, and 1 tablespoon of chili powder. Once mixed, rub the seasoning onto both sides of the ribs. Make sure to get into all the nooks and crannies for maximum flavor.

Fifthly, use a meat thermometer to ensure that your ribs reach an internal temperature of 190-203°F for fall-off-the-bone tenderness. If you’ve never had Fridays whiskey glaze, you are in for a massive treat. It’s perfectly sweet and savory with a little spice. Perfectly baste-able and dip-able, it’s about the consistency of maple syrup.

More Easy BBQ Sauce Recipes

Leftover glaze should be stored in an airtight container in the refrigerator and used within 1 week. Fire up the grill and bring it up to a temperature of about 225°F. For best results, use indirect cooking by placing the ribs on one side of the grill with no direct flame underneath. Close the lid and let cook for 4-5 hours or until fully cooked and tender. As with most sauce or glaze recipes, you can absolutely make this recipe ahead of time. It will keep for up to a week in the refrigerator (in an airtight container of course). You’ll fall in love with this recipe because of the care and dedication that goes into preparing and cooking it. It takes patience, skill, and attention to detail to get the ribs just right. But trust us, once you take your first bite, all your efforts will be worth it! Light brown sugar– if you don’t have dark brown sugar, light brown sugar will work just fine. The sauce may be a little bit lighter in color, but should still taste great. You could also add a drizzle of molasses to the sauce, which would mimic the molasses-y flavor of the dark brown sugar.