Paprika Sauce for Ribs
Since the season to BBQ never seems to end, we have a good supply of
“standards” we rely on. This one happily pairs beautifully with our Bel
'Bruzzo. Boiling the ribs ahead of time ensures moist, cooked
ribs, with the sauce applied at the end of cooking. When we have time,
they can be slow cooked on the BBQ with indirect heat. I have
personally let the fire die on more than one occasion, and find
pre-cooking a 100% safe approach when, all of a sudden, the day gets
busy. Then, someone else can pull them off.
A rack of pork back ribs, or spareribs (a little harder to work with)
1 pound brown sugar
1 c. balsamic vinegar or 3/4 c red wine vinegar
1/4 c. brandy, not the good one you'd drink, but a cooking level one
2 T smoked paprika (know your paprika: the ones locally available are pretty tame)
2 T stone ground “deli” style mustard
1/4 c. canola oil
With a slow rolling boil, boil the rack of ribs in a large pot of water
until 160 degrees with a meat thermometer. This is a at least 30
While ribs cook, dissolve brown sugar in vinegar in a saucepan over
medium heat, stirring constantly. Continue over medium low heat until
thickens, about 10 minutes. Stir in brandy, paprika, mustard, and then
reduce to simmer.
When the ribs are thoroughly cooked they should seem very tender, but
not falling off the bone. Remove from water, drain. We set aside the
water to reduce down for other purposes, or you might discard.
Brush the ribs completely with the sauce, place on a medium BBQ and
finish as desired: sometimes we cover the BBQ and smoke them in oak; or
simply heat enough to warm through and set the sauce. Turn the ribs
once to cook both sides. This doesn't scorch badly as a tomato based
sauce would, but stand by and socialize while the ribs are on. You'll
be surprised how well this tastes with the Bel' Bruzzo.