Pork Ribs with White Barbecue Sauce

Pork Ribs with White Barbecue Sauce
Staff Writer
Pork Ribs with White Barbecue Sauce

Post & Beam

Pork Ribs with White Barbecue Sauce

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.

Ingredients

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

Directions

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.

Nutritional Facts

Total Fat
84g
100%
Sugar
1g
1%
Saturated Fat
33g
100%
Cholesterol
337mg
100%
Carbohydrate, by difference
6g
5%
Protein
90g
100%
Vitamin A, RAE
14µg
2%
Vitamin B-12
8µg
100%
Vitamin B-6
2mg
100%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
7µg
8%
Calcium, Ca
84mg
8%
Choline, total
17mg
4%
Fiber, total dietary
1g
4%
Fluoride, F
1µg
0%
Folate, total
20µg
5%
Iron, Fe
9mg
50%
Magnesium, Mg
103mg
32%
Niacin
21mg
100%
Phosphorus, P
692mg
99%
Riboflavin
1mg
91%
Selenium, Se
93µg
100%
Sodium, Na
358mg
24%
Water
302g
11%
Zinc, Zn
21mg
100%

Pork Shopping Tip

Bone-in cuts tend to be slightly less expensive than their boneless counterparts, and have more flavor.

Pork Cooking Tip

According to the USDA, the recommended internal temperature for cooked pork should be 145 degrees Fahrenheit.

Pork Wine Pairing

Tempranillo, dolcetto, gewürztraminer, or muscat with roast pork; carmènere with  pork sausage; sangiovese, pinotage, or richer sauvignon blancs for stir-fried or braised pork dishes or pork in various sauces; syrah/shiraz, mourvèdre, Rhône blends, zinfandel, petite sirah, nero d'avola, or primitivo with barbecued spareribs or pulled pork, or with cochinito en pibil and other Mexican-spiced pork dishes.