BBQ · dairy free · egg-free · Gluten Free · Meat

5 Spice and Smoked Paprika BBQ Ribs With Roasted Red Bell Beppers and miso BBQ sauce

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5 spice and smoke paprika BBQ ribs with roasted red bell peppers and miso BBQ sauce

A warm day means one thing : RIBS on the BBQ!!! These ribs are easy to do, can be made in advance and they are left to be cook on indirect heat by themselves while from time to time you go give them a little bath of BBQ sauce! These turn out juicy and moist without having to go through the process of boiling them first.

I never have BBQ sauce on hand as it is so easy to make at home with real ingredients that it is often pointless to buy the prepared one with all it’s chemicals and sugars. And so, as I was going through my fridge and freezer to find the sweetness I needed for the sauce, I saw the jar of roasted red pepper and thought it would be a great substitute to the usual tomato or fruit that I normally use. The miso paste brings it that saltiness and brings it all together to form this rich and unctuous sauce that you’ll be happy to have leftovers in order to use on anything else you might be grilling.

For the ribs, I go for the back pork ribs which are usually more tender.  You will have enough rub to do 4 racks but for my family with two 4 yr old, we have enough with 2 full racks.  I also remove the white skin on the back of the rib as well as it usually stays tough and your rub will not get to the meat.  To accomplish this, simply take a paper towel and pull on a corner on the back of the rib and pull.  It should come out into one long strip. (You tube has tons of videos demonstrating this if you need assistance.)

Start by mixing together your spice rub and rubbing it into the ribs all over and refrigerate for a minimum of 4 hours,  It can be made a day ahead no problem.

For the BBQ sauce, sauté the onions until they become transparent, add the spice mixture and stir for a minute or two to maximize their flavour.  Add the remaining ingredients, bring to a boil and then lower the heat to a simmer and let bubble away for 20 to 30 minutes.  Blend everything together with a blender or a handheld mixer until smooth and adjust seasoning. Let cool before refrigerating until needed.

Roasted red pepper and miso BBQ ribsEverything is set, all that is left to do is cook these babies!!! Turn on the BBQ on only one side and maintain it at 350°F.  Place the ribs on the side that is closed (this is called cooking on indirect heat) and brush on some BBQ sauce.  Close the lid and cook for 1 1/2 hours to 2 hours basting 3 or 4 times with the BBQ sauce in the process.  It is ready to dive in when you can easily pull the meat away from the bone with a fork.


For the rub:

  • 2 tbsp of 5 spice blend
  • 2 tbsp of chili powder
  • 1 tbsp of smoked paprika
  • 1 tbsp of salt

For the BBQ sauce:

  • 3 cups of chopped roasted bell pepper (You can buy these already roasted at the supermarket usually near the olives :o) )
  • 1  cup of beef broth
  • 1/2 cup of miso paste
  • 1 big onion chopped (any kind you have on hand)
  • 1 tbsp of olive oil
  • 2 cloves of garlic
  • 2 tbsp of the leftover rub

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