Melt butter in a heavy saucepan. Add garlic and sauté until soft. Add remaining ingredients and simmer, stirring occasionally, 45-60 minutes. Makes 1 1/2 cups.
Combine dry ingredients and add the olive oil to make a smooth paste. Rub over the ribs. Refrigerate 2 hours, or up to overnight.
Cook the ribs in a covered gas grill or charcoal barbeque, using the indirect heat method, according to manufacturers’ directions. Cook approximately one hour, or until very tender. Remove ribs from the grill, wrap in foil, and set aside. (Ribs can be made ahead to this point, store in refrigerator.) Heat the grill as for direct cooking method. Remove the ribs from the foil and grill, basting with the sauce until heated through and the sauce is well glazed. Pass extra sauce.
You can use Pure Vanilla Bean Paste in place of Madagascar Bourbon Pure Vanilla Bean Paste to achieve a different, but still delicious, flavor profile. Simply use the same amount of the Pure Vanilla Bean Paste.
Melt butter in a heavy saucepan. Add garlic and sauté until soft. Add remaining ingredients and simmer, stirring occasionally, 45-60 minutes. Makes 350 ml.
Combine dry ingredients and add the olive oil to make a smooth paste. Rub over the ribs. Refrigerate 2 hours, or up to overnight.
Cook the ribs in a covered gas grill or charcoal barbeque, using the indirect heat method, according to manufacturers’ directions. Cook approximately one hour, or until very tender. Remove ribs from the grill, wrap in foil, and set aside. (Ribs can be made ahead to this point, store in refrigerator.) Heat the grill as for direct cooking method. Remove the ribs from the foil and grill, basting with the sauce until heated through and the sauce is well glazed. Pass extra sauce.
You can use Pure Vanilla Bean Paste in place of Madagascar Bourbon Pure Vanilla Bean Paste to achieve a different, but still delicious, flavor profile. Simply use the same amount of the Pure Vanilla Bean Paste.