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.

10
Servings
1417
Calories Per Serving
Deliver Ingredients

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
96g
100%
Sugar
1g
1%
Saturated Fat
38g
100%
Cholesterol
491mg
100%
Carbohydrate, by difference
4g
3%
Protein
134g
100%
Vitamin A, RAE
30µg
4%
Vitamin B-12
11µg
100%
Vitamin B-6
3mg
100%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
14µg
16%
Calcium, Ca
161mg
16%
Choline, total
67mg
16%
Fiber, total dietary
1g
4%
Folate, total
44µg
11%
Iron, Fe
13mg
72%
Magnesium, Mg
127mg
40%
Niacin
27mg
100%
Phosphorus, P
921mg
100%
Riboflavin
2mg
100%
Selenium, Se
140µg
100%
Sodium, Na
371mg
25%
Thiamin
1mg
91%
Vitamin D (D2 + D3)
1µg
7%
Water
253g
9%
Zinc, Zn
28mg
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.