Northwest BBQ Pork Ribs Recipe
Northwest BBQ Pork Ribs
Looking to change things up from your classic, sweet and tangy BBQ sauce? Give this Pacific Northwest spin a try! It features earthy, savory, wild mushrooms, the sweetness of summer blackberries, and a touch of Alderwood smoke. Combine with fresh herbs for a dish that captures the quintessential flavors of the PNW.
- Trim membrane from back of ribs. Rub ribs all over with mustard. Sprinkle liberally with Northwest BBQ rub.
- Preheat grill on low heat.
- If using Alderwood chips: Place wood chips in center of sheet of aluminum foil. Fold up edges to create a rim and keep wood chips from falling out. Place on one side of grill over direct heat. Cook wood chips with lid on until a thin trail of smoke appears out the top of the grill.
- Turn off heat on side of grill without wood chips. Place ribs on unlit side of grill. Close lid. Cook 1 hour over indirect heat (while wood chips continue to smoke on lit side). Aim to maintain grill at 225°F to 250°F.
- Remove ribs from grill and wrap each rack in parchment paper. Then wrap each rack in a layer of heavy-duty aluminum foil. Return ribs to indirect heat and cook an additional 1 to 2 hours or until meat is tender and easy to pull from bone.
- Carefully open aluminum foil and parchment paper and allow ribs to rest 5 minutes. Transfer racks to cutting board and cut ribs apart. Arrange on a serving platter. Spoon relish over ribs and serve.
- Cook's Tip:
- This recipe can also be done in an oven (without wood chips). After step 1, wrap ribs in parchment paper and then a layer of foil. Bake in 300°F oven 2 1/2 to 3 hours, until tender. Unwrap and broil to brown or refrigerate until ready to use. This makes it easy to transport to a picnic area or camping ground where they can be seared on a grill just before serving. It also makes the ribs easy to warm up just before company arrives.