Pork Ribs with White Barbecue Sauce


For the pork ribs

  • 2 Teaspoons  fennel seeds, ground in a spice grinder
  • 2 Teaspoons  coriander seeds, ground in a spice grinder
  • 2 Teaspoons  dried oregano
  • 2 Teaspoons  salt
  • 1 Teaspoon  garlic powder
  • 1/2 Teaspoon  onion powder
  • 1 Teaspoon  hot smoked paprika
  • 1 Cup  plain Greek yogurt
  • 10 Pounds  baby back pork ribs

For the white barbecue sauce

  • 1/4 Cup  whole egg mayonnaise
  • 1 Tablespoon  distilled white vinegar
  • 1 Teaspoon  apple juice
  • 1/2 Teaspoon  horseradish
  • 1/2 Teaspoon  ground black pepper
  • 1/2 Teaspoon  lemon juice
  • 1/2 Teaspoon  salt
  • 1/4 Teaspoon  Worcestershire powder
  • 1/4 Teaspoon  cayenne
  • 1/4 Teaspoon  pequin pepper

At Post & Beam, located in Los Angeles, pork ribs get an interesting twist with the inclusion of a white barbecue sauce based on mayonnaise, white vinegar, and eggs instead of the usual tomato-based sauce.


For the pork ribs

Combine the fennel seeds, coriander seeds, oregano, salt, garlic powder, onion powder, paprika, and yogurt in a large bowl and rub into the baby back ribs. Marinate in the refrigerator for at least 2 days. 

When ready to cook, preheat the oven to 250 degrees.

Bake in the oven for 1 ½ hours. Remove from the oven and let cool to room temperature.  

For the white barbecue sauce

Preheat a gas grill or grill pan over medium heat, or prepare a charcoal grill.

Combine all of the ingredients in a large bowl and mix thoroughly. Warm the ribs on the grill, toss the ribs in the white barbecue sauce, and return to a warm spot on the grill. Continue to baste and slather with sauce until nicely caramelized, about 10 minutes. Serve warm.

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