BBQ Pork Ribs with Buttered Pork Rinds

Ingredients

• Southern Recipe Small Batch Sea Salt & Cracked Black Pepper Pork Rinds

• 1/2 rack Baby back pork ribs

• 1/4 cup Chinese five spice

• 1/4 cup Chicken broth

• 1/4 Tbsp. Chili powder

• 1/2 cup Ketchup

• 4 Tbsp. Honey

• 2 Tbsp. Molasses

• 3 Tbsp. Butter

• 1/2 cup Sweet onions, finely chopped

• 1 cup Hickory barbecue sauce

• 1/2 cup Unsalted butter, melted

• 1 cup Extra-virgin olive oil

• 1 Tbsp. Ground cinnamon

• 4 Tbsp. Grape jelly

• 5 Tbsp. Black pepper

• 2 Tbsp. Garlic powder

• 2 Tbsp. Kosher salt

• 1 Tbsp. Ground cumin

• 1/4 cup Apple cider

• 1/4 cup Pomegranate juice

• 2 Tbsp. Onion powder

• 4 Tbsp. Cajun hot sauce

Directions

1. **Make Sticky Cajun BBQ Sauce:**

In a medium saucepan over medium heat, melt butter with onions. Once softened, add chicken broth, grape jelly, ketchup, honey, molasses, BBQ sauce, apple cider, hot sauce, and pomegranate juice.

Whisk and simmer for 15 minutes, stirring occasionally. Lower heat, cover, and cook for another 10 minutes. Remove from heat and set aside.

2. **Preheat and Prepare Ribs:**

Preheat toaster oven or grill to 325°F. Rinse and pat ribs dry.

In a small bowl, combine Chinese five spice, garlic powder, chili powder, cinnamon, salt, pepper, onion powder, and cumin.

Rub the seasoning mix on both sides of the ribs.

3. **Cook Ribs:**

Layer two 14-inch sheets of foil on a broiler pan or grill grates. Brush the top with olive oil. Place ribs meat side down, then cover with two more layers of foil. Seal tightly.

Bake or grill for 1 hour.

4. **Sauce and Finish:**

Remove ribs, brush generously with BBQ sauce, and reseal in foil.

Cook another 30 minutes, then flip ribs and cook for 30 more minutes (or 45 minutes if grilling).

Uncover, brush with more sauce, and cook an additional 10 minutes to caramelize.

5. **Serve:**

Let ribs rest 7 minutes. Serve with a bowl of Southern Recipe Small Batch Sea Salt & Cracked Black Pepper Pork Rinds tossed in melted butter. Enjoy!