Pork Ribs with White Barbecue Sauce

Staff Writer
Pork Ribs with White Barbecue Sauce
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
1088
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.

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.

Nutritional Facts

Total Fat
80g
100%
Sugar
1g
N/A
Saturated Fat
28g
100%
Cholesterol
319mg
100%
Protein
89g
100%
Carbs
2g
1%
Vitamin A
39µg
4%
Vitamin B12
3µg
42%
Vitamin B6
2mg
97%
Vitamin C
0.4mg
0.7%
Vitamin D
5µg
1%
Vitamin E
1mg
6%
Vitamin K
2µg
2%
Calcium
173mg
17%
Fiber
0.6g
2.4%
Folate (food)
1µg
N/A
Folate equivalent (total)
1µg
N/A
Iron
4mg
21%
Magnesium
77mg
19%
Monounsaturated
32g
N/A
Niacin (B3)
31mg
100%
Phosphorus
705mg
100%
Polyunsaturated
15g
N/A
Potassium
1150mg
33%
Riboflavin (B2)
1mg
82%
Sodium
1026mg
43%
Thiamin (B1)
2mg
100%
Trans
0.6g
N/A
Zinc
12mg
77%

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