Lean, tender back ribs are enhanced by fennel’s sweet, anise-like flavour in this recipe that tastes even better than it smells.
|2-3 racks||back ribs|
|To taste||Bone Suckin’ Sauce Seasoning & Rub|
|6 cups||tomato juice|
|2 tbsp||fennel seed (3 tbsp if you love fennel!)|
|1 tbsp||Worcestershire sauce|
Fennel BBQ Sauce
|2 tbsp||vegetable oil|
|2 cloves||garlic – chopped|
|2 tbsp||soy sauce|
|2 tbsp||Worcestershire sauce|
|1 tbsp||black pepper|
|1 tbsp||garlic powder|
1. Lightly sprinkle both sides of the rib racks with seasoning rub. Refrigerate for 3-4 hours.
2. Preheat oven to 400°.
3. Place all braising liquid ingredients in a large roasting pan and whisk together well.
4. Place ribs in braising liquid and bake for 25 minutes at 400°. Reduce heat to 225° and bake for 1½ -2 hours – shifting ribs within roasting pan every 30 minutes.
5. Once ribs are tender, remove from braising liquid. (At this point, ribs can be stored in the refrigerator overnight and finished the next day if you wish.)
6. Prepare BBQ sauce while ribs are braising. Sauté onions, fennel and garlic in vegetable oil in a pot over medium heat, until vegetables have caramelized, approximately 30 minutes.
7. Reduce heat to low and remaining sauce ingredients. Mix together well and simmer over low for one hour until the flavours have come together and the sauce has thickened slightly.
8. Carefully transfer sauce to a blender and blend until smooth. Take care when blending hot liquids.
9. Preheat barbeque grill to medium-high (425°).
10. Generously brush braised ribs with BBQ sauce and grill approximately 5 minutes per side until ribs are nicely grill-marked.
11. Brush with additional BBQ sauce and serve.
If you’ve braised the ribs in advance and kept them in the refrigerator, allow them to rest on the counter for approximately 30 minutes to bring them to room temperature before grilling.