Melt in your mouth, grilled tender back ribs slathered with a unique, sweet and tart jalapeno and roasted strawberry BBQ sauce. These ribs are magically delicious and need to be part of your summer grilling line up!
Roast the strawberries: Cut any large strawberries in half. Preheat oven to 375 degrees F. Line a large sheet pan with parchment paper or aluminum sprayed lightly with non-stick cooking spray for easy clean up. Fold or roll up the sides of the foil on the edges to catch the juices released by strawberries when roasting. In a medium bowl toss strawberries with sugar until thoroughly coated. Transfer the strawberries to the sheet pan and spread them out in an even layer. Roast in the oven for 20 minutes, or until they start to caramelize. Remove from oven and set aside.
Make the BBQ Sauce: Heat oil in a large saucepan over medium-low heat. Add the onion and cook, stirring occasionally, for 4-5 minutes. Add in the jalapenos and continue to cook, stirring occasionally, until onions are translucent, about 3-5 additional minutes. Add in the garlic and ginger. Cook until fragrant, about 1 minute.
Stir in the strawberries and remaining BBQ sauce ingredients. Bring to a boil over high heat and immediately reduce heat to medium-low. Simmer, stirring occasionally, for 15-20 minutes, or until sauce is dark and ingredients are incorporated. Remove from heat and let cool slightly. Use an immersion blender, or transfer to a blender in batches, and puree. Taste and adjust for seasoning with salt and pepper. Let cool and set aside. Or, store in refrigerator, covered, until ready to use.
Meanwhile, prepare the ribs: Rinse the ribs in cool water to remove any film from packaging. Remove the membrane from the underside of ribs – insert a butter knife under the membrane, and using your fingers, tear/peel membrane from ribs and discard. Trim any excess fat from both sides of ribs.
Apply the ribs: In a small bowl mix together all the ingredients for dry rub. Generously apply the rub to both sides of ribs. Triple wrap the ribs in aluminum foil tightly to prevent leakage, being careful not to puncture foil.
Prepare the grill: Put about half a chimney of unlit coals and top with another half a chimney of fully lit coals in your grill. Heat grill to 300 degrees F.
Grill: Put the aluminum wrapped ribs on the grill, over indirect heat, with meaty side facing up. Grill for 1 ½ hours. Remove foil and discard. Test ribs for doneness, using the “bend test” – pick up a slab with tongs and bounce it gently, if the surface cracks, the ribs are done.
Apply BBQ sauce: Return ribs to grill, meaty side down, and use a brush to generously apply BBQ sauce to top of ribs. Grill for 5 minutes. Flip ribs over (so meaty side is facing up) and continue to grill for 5-10 minutes, generously brushing with BBQ sauce.
Remove ribs from grill and serve with additional BBQ sauce on side.
Notes
*Keep the seeds and ribs in all of the jalapenos for a spicy BBQ sauce. Keep the seeds and ribs in half of the jalapenos for a mild BBQ sauce. *BBQ sauce will keep, covered and stored in the refrigerator for 5 days.