Floating Olive Branch
All-Weather Worthy BBQ Ribs

Serves 4



2 tablespoons Memphis Smoke Seasoning Blend 

2 teaspoons Alderwood Smoked Sea Salt 

1 tablespoon Pepe e Aglio Seasoning 

1 tablespoon garlic powder 

1 tablespoon onion powder 

1 rack baby back ribs


BBQ Sauce

1 cup ketchup 

2 tablespoons Teriyaki Balsamic 

2 tablespoons Savory Butter Infused Olive Oil 

1 tablespoon Worcestershire sauce 

1/4 cup honey 

1 teaspoon hot sauce 

Pinch of Memphis Smoke Seasoning Blend

Pinch of Pepe e Aglio Seasoning

2-3 tablespoons fresh scallions, chopped 



Preheat oven to 250°F and line a large baking sheet with two layers of aluminum foil.

Place Memphis smoke seasoning blend, Alderwood salt, Pepe e Aglio seasoning, garlic powder, and onion powder in a small bowl and stir to combine. Set aside until ready to season the ribs.
Remove any connective tissue or membrane covering the back of the ribs and transfer to the prepared baking sheet. Coat the ribs with the rub on both sides, and loosely cover and wrap in one layer of aluminum foil. Place in the oven and bake for 2 1/2-3 1/2 hours or until fork-tender.
While the ribs are baking, place ketchup, balsamic, olive oil, Worcestershire sauce, honey, hot sauce, and seasonings in a medium saucepan. Whisk to combine and bring to a low simmer over medium heat. Cook for 15 minutes, whisking frequently.
Remove the ribs from the oven, and brush generously with BBQ sauce. Increase oven temperature to 400°F and, once preheated, return the ribs to the oven. Bake for 10-12 minutes or until the ribs have browned and caramelized slightly. Remove from the oven and set aside to rest for 10 minutes before slicing. Garnish with chopped scallions before serving.