Pork Ribs With White Barbecue Sauce

Pork Ribs With White Barbecue Sauce
3 from 8 ratings
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.
Servings
10
servings
Ingredients
  • 2 teaspoon fennel seeds, ground in a spice grinder
  • 2 teaspoon coriander seeds, ground in a spice grinder
  • 2 teaspoon dried oregano
  • 2 teaspoon salt
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 teaspoon hot smoked paprika
  • 1 cup plain greek yogurt
  • 10 pound baby back pork ribs
  • 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
Directions
  1. 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.
  2. When ready to cook, preheat the oven to 250 degrees.
  3. Bake in the oven for 1 ½ hours. Remove from the oven and let cool to room temperature.
  4. Preheat a gas grill or grill pan over medium heat, or prepare a charcoal grill.
  5. 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.