📖 Instructions

1. Prepare the Ribs: Start by rinsing 2 pounds of pork spareribs or baby back ribs under cold water. Pat them dry with paper towels. On the bone side of the ribs, locate the thin membrane (pleura). Use a butter knife or spoon to lift a corner of the membrane, then grip it with a paper towel and pull it off completely. This step is crucial for tender ribs as it prevents the membrane from tightening during cooking.
2. Make the Dry Rub: In a small bowl, combine 2 tablespoons of smoked paprika, 1 tablespoon of garlic powder, 1 tablespoon of onion powder, 1 teaspoon of ground cumin, 1 teaspoon of chili powder, 1/2 teaspoon of cayenne pepper (adjust to your spice preference), 1 tablespoon of brown sugar, 2 teaspoons of kosher salt, and 1 teaspoon of black pepper. Mix well to ensure all ingredients are evenly distributed. You can also add a pinch of ground cinnamon for extra flavor!
3. Season the Ribs: Generously rub the dry rub all over the ribs, ensuring both sides are well coated. Massage the rub into the meat for a few minutes. Wrap the seasoned ribs tightly in plastic wrap and refrigerate for at least 2 hours, or preferably overnight. The longer the ribs marinate, the more flavorful they will become. I often prep mine the night before a barbecue to make things easier!
4. Prepare the Strawberry Glaze: While the ribs are marinating (or just before cooking), make the strawberry glaze. In a medium saucepan, combine 1 pound of fresh strawberries (hulled and quartered), 1/2 cup of balsamic vinegar, 1/4 cup of honey (or maple syrup for a vegan option), 2 tablespoons of soy sauce (or tamari for gluten-free), 1 tablespoon of Worcestershire sauce, 1 teaspoon of Dijon mustard, and a pinch of red pepper flakes (optional).
5. Simmer the Glaze: Place the saucepan over medium heat and bring the mixture to a simmer. Reduce the heat to low and let it simmer for about 20-25 minutes, or until the strawberries have broken down and the sauce has thickened slightly. Stir occasionally to prevent sticking. The glaze should be thick enough to coat the back of a spoon.
6. Blend the Glaze: Remove the saucepan from the heat and let the glaze cool slightly. Transfer the glaze to a blender or use an immersion blender to blend it until smooth. Strain the glaze through a fine-mesh sieve to remove any seeds or pulp, resulting in a silky-smooth sauce. Taste and adjust the seasoning as needed. Add a squeeze of lemon juice for extra brightness, if desired. I sometimes put in a little bit of bourbon (only if the kids are asleep!)
7. Preheat the Grill (or Oven): Prepare your grill for indirect cooking at 250°F (120°C). If using a charcoal grill, arrange the coals on one side of the grill and leave the other side empty. If using a gas grill, turn off one or two burners to create an indirect heat zone. Alternatively, you can cook the ribs in the oven at the same temperature.
8. Cook the Ribs: Place the ribs on the indirect heat side of the grill (or on a baking sheet in the oven), bone-side down. Close the grill lid (or oven door) and cook for about 2.5 to 3 hours, or until the ribs are tender and the meat has pulled back from the bones. Every 45 minutes, spritz the ribs with apple juice or apple cider vinegar to keep them moist. This step is important for preventing the ribs from drying out.
9. Glaze the Ribs: During the last 30 minutes of cooking, start glazing the ribs. Brush a generous amount of strawberry glaze over the ribs, ensuring they are well coated. Continue to cook for another 30 minutes, glazing the ribs every 10 minutes, until they are sticky, shiny, and beautifully caramelized. Be careful not to burn the glaze; if it starts to darken too quickly, move the ribs to a cooler part of the grill or reduce the oven temperature.
10. Rest and Serve: Remove the ribs from the grill (or oven) and let them rest for 10-15 minutes before slicing and serving. Garnish with fresh sliced strawberries and chopped basil or mint for a pop of color and freshness. Serve with your favorite BBQ sides, such as coleslaw, potato salad, or corn on the cob. Enjoy the explosion of sweet and savory flavors!
11. Add Strawberry Slices and Basil (Optional): Take it to the next level by adding some fresh strawberry slices and basil. I didn't the first time but once i tasted it, I was blown away!