Barbecue Ribs with Strawberry Brandy BBQ Sauce

If you love to grill, or you’re just a fan of ribs, this recipe from Chef Brian Malarkey of the Los Lobos Food Truck in Los Angeles is a must-try. It’s perfect for any summer barbecue or festivity you are planning.

Yield: 4 servings

Ingredients

Strawberry Brandy BBQ Sauce

• 1 tablespoon olive oil
• 2 shallots, chopped
• 2 garlic cloves, crushed
• 1 jalapeno, seeds removed and chopped
• 2 pounds California strawberries, cleaned and halved
• 1 cup brandy
• 2 tablespoon brown sugar
• 1 cup ketchup
• 1/3 cup strawberry jam
• 1/2 teaspoon Worcestershire sauce
• 1 cup water
• Salt and pepper, to taste

BBQ Ribs

• 2-4 racks baby back ribs, skinned, extra fat removed
• Salt and pepper, to taste
• 1/2 cup apple juice, placed in a squirt bottle
• Strawberry Brandy BBQ Sauce

Instructions

Strawberry Brandy BBQ Sauce

1. In a large sauce pot over medium heat add the olive oil, shallots, garlic and jalapeno. Cook until they just start to caramelize.
2. Add the strawberries and brandy. Note: Be careful and stand back when adding alcohol to heat as it might flare up.
3. Cook until the alcohol has reduced by half and then add all remaining ingredients.
4. Turn the heat down and cook slowly for about 30 to 45 minutes until the strawberries are “broken down” and the flavors have really started to combine.
5. Once combined, remove from heat and use an immersion stick blender to blend until smooth. Use more water to adjust the consistency if needed. *If you don’t have an immersion blender, you can pour in batches into a normal blender to combine.
6. Once cooled, pour into a container for storage. Good for up to 1 week in the refrigerator or up to 3 months in the freezer.

Ribs

1. Heat the grill, smoker or oven to about 225 degrees F.
2. Place ribs on a rack and sprinkle both sides evenly with salt and pepper.
3. Start cooking slowly, spraying with apple juice every 15 minutes to keep the ribs sweet and moist.
4. After about 1 1/2 hours, start “basting” the Strawberry Brandy BBQ sauce on every 15 minutes. As the sauce contains sugar in it, we don’t want it to get too dark (burn) – if at any point it starts to get dark, simply cover the meat with aluminum foil.
5. Continue cooking for another 30 or so minutes – until the meat is tender and falling off the bone.

Attribution

Recipe and photo used with permission from: California Strawberry Commission

Recipe from Chef Brian Malarkey, Los Angeles, California