2 racks pork baby back ribs
2 oz Sweet Pecan Rub
Salt & Ground Smoked Black Pepper
Caramelized Onion Avocado Oil
Quick Fig BBQ Sauce

When it comes to rib, the equation of seared and caramelized and falling off the bones. These ribs definitely add up. We combine low and slow cooking (that’s the fall off the bone factor) with a quick sear on the grill (that’s the crisp and caramelized factor.) Now add in our Quick Fig BBQ Sauce. We like that math!

Sweet Pecan Rub delivers some serious smoky deliciousness while the Caramelized Onion Avocado Oil has your back when it comes to the high heat of the grill. Read about the Smoke Point of Oils in our blog and learn why we approach oils as cooking tools and flavor.


1.Remove the silvery membrane from the concave (bony) side of the racks of ribs. Rub the racks with salt, Sweet Pecan Rub and Ground Smoked Black Pepper on both the front and back sides taking care to press the rub so it adheres to the rib. If time allows, cover with foil and refrigerate for 24 hours.
2.Preheat oven to 300°F. Bake, bony side down and tightly covered with foil, 2-3 hours. After 2 hours, check the ribs. The racks should gently bend when you pick them up with tongs but not fall apart. You should see that the meat wants to pull away from the bone. If you don't see that, cover and continue baking, checking every 20 minutes.
3.Place the baked ribs on a rack over a baking sheet. Drizzle with Caramelized Onion Avocado Oil. Heat grill to medium-high. Create a hot zone and warm zone. Brush the grill grates with avocado oil.
4.Place the ribs, meaty side down, and grill until browned - about 5 mins. Flip and brush with Quick Fig BBQ Sauce. Lower the heat or move to the cooler part of the grill. Close the lid and let the sauce caramelize - about 5 mins.
5.Serve the ribs with a side of the Quick Fig BBQ Sauce.

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