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The fourth of July is coming up and we can’t think of a better way to celebrate than with a platter of magically delicious BBQ Ribs. These mouthwatering meat sticks are cooked to perfection and slathered with a canna-enhanced BBQ sauce to get you and your guests in a celebratory mood. Sure to be a crowd-pleaser for your Independence Day celebration.
Our culinary wizards, Kevin and Alex, have dreamed up a delicious recipe that involves brining and slow-cooking before finishing on the grill to produce tender, juicy ribs that will delight all your senses.
“As if baby back ribs weren’t enough…this delicious BBQ sauce just about steals the show. These tasty ribs are slow-cooked with the delights of butter and Worcestershire for absolute flavor. Nothing more freeing than coating my face and hands in this delicious sweet and tangy goodness.â€â€“ Alex
“I love the slow nature of BBQ. Good BBQ is not something to be rushed. The process should be approached with a sense of reverence and diligence. The processes are long, but you can’t argue with the results. Everything will make sense after your first bite.â€â€“ Kevin
Equipment:
- Cooking pot large enough to hold a gallon of liquid
- Gallon size storage container
- Mixing bowl
- Baking sheet
- Aluminum foil
- Sauté or frying pan large enough to hold 3 cups liquid
- Grill
Ingredients:
Brine
- 16 CUPS (1 GALLON) water
- â…” CUP kosher salt
- â…“ CUP sugar
- 2-3 bay leaves
Rub
- ¼ CUP light brown sugar
- 3 TBSP kosher salt
- 2 TBSP Spanish paprika (pimentón)
- 1 TBSP black pepper
- 1 TBSP chili powder
- 1 TBSP garlic powder
- 1 TBSP onion powder
- 1 TBSP ground mustard
- 1 TBSP crushed red pepper
- 1 TSP ancho chili (pasilla) powder
Enhanced BBQ Sauce
- ½ CUP large yellow onion, grated or finely chopped
- 3 garlic cloves, grated or minced
- 12 OUNCES Coca Cola (8 OUNCES for sauce, 4 OUNCES for cooking)
- ¼ CUP apple cider vinegar
- ½ CUP brown sugar
- 4 TBSP butter
- 3 TBSP rib rub (see above and below)
- 1 TBSP Worcestershire sauce
- 2 CUPS crushed tomatoes
- salt and pepper to taste
- 1 TBSP cannabuter (44mg THC)
Ribs
- 2 full racks (about 4.5 POUNDS) baby back ribs
Makes: 2 full racks baby back ribs and 1 ½ CUPS (approximately 24 TBSP) enhanced BBQ sauce for coating cooked ribs. We applied 1 TBSP BBQ sauce (approximately 4mg THC) for every two ribs.
Directions:
Step 1 – Make Your Brine (a day ahead)
You’ll want to make your brine a day before you plan to brine your ribs. This gives your brining liquid time to fully cool without resorting to quick cooling techniques like adding ice which will weaken your brine.
- Combine brine ingredients in a pot and bring to boil over high heat.
- Once the sugar and salt have fully dissolved, remove from heat and allow to come to room temperature.
- Store your brining liquid in the refrigerator until ready to use.
Step 2 – Make Your Rib Rub
- Combine all ingredients in a bowl, mashing with a fork to fully incorporate the brown sugar with your salt and spices.
Step 3 – Make Your BBQ Sauce (a day ahead)
- Saute onion and garlic in butter (regular butter, not cannabutter) over medium heat until translucent in color and aromatic.
- Stir in all remaining ingredients except the cannabutter and simmer over low heat for 45 minutes to 1 hour. The sauce will deepen in color as it reduces.
- Once reduced, you should have approximately 3 CUPS of BBQ Sauce.
Step 4 – Prepare Your Meat
- Remove the silverskin membrane (peritoneum) from the underside of your rib racks. Freeing the rack of this stringy membrane is key to achieving tender and flavorful ribs.
- Check the corners of the racks for a good place to start pulling. It can be helpful to use a knife to begin the separation of the membrane.
- Once you’ve freed enough of the membrane to give you a good grip, use either a folded paper towel or any kitchen towel to assist in pulling the membrane from the underside of the ribs.
Step 5 – Brine Your Meat
- Now that the peritoneum is off, it’s time to brine. Place rib racks in a suitable, non-reactive container and cover with brine.
- Allow the ribs to brine overnight in the refrigerator for at least 8 hours. Make sure they fully submerged and covered.
Step 6 – Apply the Rub
- Pour out the brine and place your rib racks on a sheet pan. Apply ¼ CUP rub to each rack and press into both sides.
- Place coated racks in the refrigerator for 4 hours.
- Remove racks from the refrigerator and allow to come to room temperature before cooking to ensure even cooking.
Step 7 – Slow Cook Ribs
- Preheat oven to 250°.
- Prepare a sheet of aluminum foil, for each rack, that is 4″ longer than your rack of ribs, on both ends.
- Cover both sides of the racks in about ½ CUP BBQ sauce each and place meat, meat side down, on foil.
- Create a pouch for each rack of ribs leaving the top open. Before sealing the foil pouches, add 2 OUNCES Coca-Cola to each.
- Seal pouches, making sure there are no leaks
- Cook ribs for 2 hours at 250°.
- While ribs are in the oven. Prepare your grill.
Charcoal will take longer to prepare than a gas grill. Allow for over an hour for your grill to be ready when using charcoal.
Step 9 – Finish Ribs on Grill
- After 2 hours, remove rib pouches from the oven and allow to cool slightly until the pouches are safe to handle. Open pouch and pour off liquid and reserve.
- Remove any excess fat and coat ribs in another ½ CUP sauce, ¼ CUP sauce per rack.
- Grill for 3-4 minutes per side over a medium-high flame.
Step 10 – Enhance BBQ Sauce + Enjoy
- Add 1 TBSP cannabutter to the remaining BBQ sauce and reserved cooking liquid and heat on low until fully melted.
- Remove rib racks from the grill and apply a final coat of the now infused BBQ sauce.
- Nom nom nom, yum!