Todays ingredient is from B-Man who says “I don’t know of anyone that doesn’t like Ribs. Fire up those BBQ’s and post your Rib’s & Sauce recipe…I’m sure we’ll all be the eny of our neighbourhoods!”
I cut my ribs into 3 - 4 ribs per cut. Then I roast them in the oven for 2 hrs at 300’F. Then they only have to go on the grill 8 - 10 minutes with the sauce.
This comes from my grandma
1/2 c Ketchup
1/4 c water
1/4 c vinegar
2 Tbsps chopped onion
2 Tbsps Honey
1/2 tsp salt
1/2 tsp celery seed
1/2 Tbsp worcestershire sauce
1 tsp chili powder
few drops of tobasco sauce
1 tsp bourbon
Heat to boiling and simmwe for 5 minutes
I usually triple this recipe, adding bourbon to taste, more than exact recipe. The honey carmelizes and makes it oh so tastey
SIMPLE SWEET AND TANGY BARBECUE SAUCE
Makes about 1Â½ cups
â€¢ 1 medium onion, peeled and quartered
â€¢ 1 cup ketchup
â€¢ 2 tablespoons cider vinegar
â€¢ 2 tablespoons Worcestershire sauce
â€¢ 2 tablespoons Dijon mustard
â€¢ 5 tablespoons molasses
â€¢ 1 teaspoon hot pepper sauce, such as Tabasco
â€¢ Â¼ teaspoon ground black pepper
â€¢ up to 1Â½ teaspoons liquid smoke (optional)
â€¢ 2 tablespoons vegetable oil
â€¢ 1 medium garlic clove, minced (about 1 teaspoon)
â€¢ 1 teaspoon chili powder
â€¢ Â¼ teaspoon cayenne pepper
Process onion and Â¼ cup water in workbowl of food processor fitted with steel blade until pureed and mixture resembles slush, about 30 seconds. Strain mixture through fine-mesh strainer into liquid measuring cup, pressing on solids with rubber spatula to obtain Â½ cup juice. Discard solids in strainer.
Whisk onion juice, ketchup, vinegar, Worcestershire, mustard, molasses, hot pepper sauce, black pepper, and liquid smoke (if using) in medium bowl.
Heat oil in large nonreactive saucepan over medium heat until shimmering but not smoking. Add garlic, chili powder, and cayenne pepper; cook until fragrant, about 30 seconds. Whisk in ketchup mixture and bring to boil; reduce heat to medium-low and simmer gently, uncovered, until flavors meld and sauce is thickened, about 25 minutes. Cool sauce to room temperature before using. (Can be covered and refrigerated for up to 7 days.)
Master BBQ Sauce Recipes
Classic Kansas City Barbecue Sauce
Both this sauce and the Memphis sauce are tomato based. This Kansas City sauce is a little sweeter and, with the addition of butter, a little more round in flavor.
Yields about 3 cups.
1/2 cup firmly packed dark brown sugar
1 Tbs. onion salt
1-1/2 tsp. celery seeds
1-1/2 tsp. garlic powder
1-1/2 tsp. chili powder
1 tsp. finely ground black pepper
1 tsp. ground cumin
1/2 tsp. cayenne
2 cups tomato ketchup
1/4 cup white vinegar; more to taste
2 Tbs. prepared yellow mustard
1 tsp. fresh lemon juice
1 tsp. liquid smoke (optional)
4 Tbs. butter, cubed and chilled
In a medium saucepan, combine all the ingredients except the butter. Bring to a boil, stirring to dissolve the sugar. (You may want to have a lid handy to protect yourself and your kitchen from any sputtering.) Reduce the heat and simmer for 25 min., stirring occasionally. With a whisk, blend in the butter cubes, a couple at a time, until incorporated.
Memphis Style Barbecue Sauce
“Memphis style” used to mean vinegar and pepper, and then tomato and brown sugar found their way into the mix. This sauce has a more bitter bite than the Kansas City. Try them side by side and see which you prefer.
Yields about 3 cups.
1/2 cup firmly packed brown sugar
2 Tbs. chili powder
1 Tbs. finely ground black pepper
1 Tbs. onion powder
2 tsp. garlic powder
2 tsp. celery salt
1/4 to 1/2 tsp. cayenne (optional)
2 cups tomato ketchup
1/2 cup prepared mustard
1/4 cup cider vinegar
3 Tbs. Worcestershire sauce
2 tsp. liquid smoke (optional)
2 Tbs. canola oil
In a medium saucepan, combine all the ingredients except the oil. Bring to a boil, stirring to dissolve the sugar. (You may want to have a lid handy to protect yourself and your kitchen from any sputtering.) Reduce the heat and simmer for 25 min., stirring occasionally. With a whisk, blend in the oil until incorporated.
Peanut Barbecue Sauce
Yield: 3 Cups
Ketchup 1 cup
Dark brown sugar, packed 3/4 cup
Brewed espresso 1/2 cup
Red wine vinegar 1/4 cup
Onion, medium, 1 ea.
JalapeÃ±os, halved and seeded 3 ea.
Garlic cloves, crushed 2 ea.
Molasses 2 Tbsp.
Dry mustard powder, 2 Tbsp.
mixed with 1 Tbsp. water
Worcestershire sauce 2 Tbsp.
Ground cumin 2 Tbsp.
Ancho chile powder 2 Tbsp.
Peanut butter, smooth Â¼ cup
Ham hock broth, optional as needed
Combine all of the ingredients in a medium saucepan and bring to a boil. Simmer over low heat for 20 minutes; let cool.
Transfer the sauce to a blender or food processor and puree until smooth. Thin with ham hock broth, if necessary.
Smokehouse Barbecue Sauce
4 ancho chile peppers (2 ounces)
2 cups water
1 cup ketchup
1 cup cider vinegar
Â½ cup Worcestershire sauce
2 tablespoons paprika
2 tablespoons dry mustard
1 teaspoon freshly ground pepper
Â½ teaspoon black peppercorns
Â¼ cup butter or margarine
Toast anchos in a large skillet over medium heat, turning once, until they are softened, 4 to 5 minutes. Transfer to a saucepan; add water; bring to a boil. reduce heat and simmer anchos 5 minutes. Remove from heat; let stand 10 minutes. Remove anchos, reserving water. Discard seeds and stems. Puree anchos and reserved water in blender until smooth. Transfer ancho mixture and remaining ingredients, except lemon and butter, to saucepan. Squeeze juice from lemon half into mixture; add lemon half.
Bring sauce to a boil; reduce heat and gently boil 30 minutes. Remove lemon half; stir in butter.
Makes 4 cups
Barbecued Baby Back Ribs on a Gas Grill
For a potent spice flavor, brine and dry the ribs as directed, then coat them with the spice rub, wrap tightly in plastic, and refrigerate overnight before grilling. You will need 2 cups of wood chips for this recipe.
1 cup kosher salt or Â½ cup table salt
Â½ cup sugar
2 racks (about 2 pounds each) baby back or loin back ribs
1 tablespoon plus Â½ teaspoon sweet paprika
1Â½ teaspoons chili powder
1Â¾ teaspoons ground cumin
1Â½ teaspoons dark brown sugar
1Â½ teaspoons kosher salt or Â¾ teaspoon table salt
Â¾ teaspoon dried oregano
Â¾ teaspoon ground black pepper
1 teaspoon ground white pepper
Â½ teaspoon cayenne pepper
To brine ribs: Dissolve salt and sugar in 4 quarts cold water in stockpot or large plastic container. Submerge ribs in brine and refrigerate 1 hour until fully seasoned. Remove ribs from brine and thoroughly pat dry with paper towels.
While ribs are brining, cover 2 cups wood chips with water in medium bowl; soak wood chips for Â½ hour, then drain and set aside. Combine spice rub ingredients in small bowl. When ribs are out of brine and dried, rub each side of racks with 1 tablespoon spice rub; refrigerate racks 30 minutes.
To barbecue ribs: Ignite one burner on and the other(s) off mimics the indirect heat method on a charcoal grill… Place wood chips in a small disposable aluminum pan and place over ignited burner. Turn all burners to high, close lid, and heat grill until chips smoke heavily, about 20 minutes. (If chips ignite, extinguish flames with water from squirt bottle.) Scrape grill grate clean with wire brush; turn off burner(s) without wood chips.
Arrange ribs on cool side of grill and cover (grill temperature should register about 275Âº F on grill thermometer). Cook for 4 hours, until meat easily pulls away from bone, flipping rib racks, switching their position so that rack that was nearest fire is on outside, and turning racks 180Âº F every 30 minutes. Transfer ribs to cutting board, then cut between bones to separate ribs; serve.
Don’t know why this keeps happening, but when I log in and then go to the forum for ingredient of the day, it shows me as guest. The above recipes are from me!!!
Chili-Rubbed Baby Back Ribs with Espresso Barbecue Sauce
The espresso powder gives the sauce great depth of flavor.
2 tablespoons hot Mexican-style chili powder
1 tablespoon paprika
1 tablespoon ground cumin
1Â½ teaspoons salt
Â¾ teaspoon ground black pepper
4 pounds baby back pork ribs
1 12-ounce bottle dark beer
1 18-ounce bottle good-quality barbecue sauce
Â½ cup water
2 tablespoons (packed) golden brown sugar
1 tablespoon instant espresso powder
Preheat oven to 400Â°F. Whisk chili powder, paprika, cumin, salt, and pepper in small bowl to blend. Rub spice mixture all over ribs. Place ribs in heavy large roasting pan.
Boil beer in medium saucepan until reduced to 1 cup, about 5 minutes. Pour beer around ribs. Cover pan tightly with foil. Bake ribs until fork-tender, about 1 hour 30 minutes.
Combine barbecue sauce, Â½ cup water, brown sugar, and espresso powder in heavy medium saucepan. Simmer until flavors blend and sauce thickens slightly, stirring occasionally, about 10 minutes. (Ribs and barbecue sauce can be prepared 1 day ahead. Cool slightly, then cover separately and refrigerate.)
Prepare barbecue (medium heat). Brush ribs with some barbecue sauce. Grill ribs just until heated through, about 3 minutes per side. Transfer ribs to platter. Bring remaining sauce to simmer. Brush ribs with more barbecue sauce. Serve ribs, passing remaining barbecue sauce separately.
Makes 4 to 6 servings.
Kansas City Style Barbecued Ribs
If ribs are the main part of your meal, figure a slab will feed two to three people. If youâ€™re serving other grilled or barbecued food, you can figure on less. (Of course, everyoneâ€™s going to want the ribs.) The rub and the sauce make easily enough for four slabs, but your grill may not be able to accommodate that many. To cook more ribs on a small space, either use a rib rack or coil the slabs.
â€¢2 to 4 slabs of spareribs, preferably with tips attached
For the rub:
â€¢1/4 cup packed light brown sugar
â€¢1/4 cup sugar
â€¢1/4 cup seasoned salt
â€¢2 Tbs. garlic salt
â€¢1 Tbs. onion salt
â€¢1-1/2 tsp. celery salt
â€¢1/4 cup sweet Hungarian paprika
â€¢1 Tbs. chili powder or seasoning
â€¢1 Tbs. freshly ground black pepper
â€¢1-1/2 tsp. rubbed dried sage
â€¢1/2 tsp. ground allspice
â€¢1/4 tsp. cayenne
â€¢Pinch ground cloves
For the sauce:
â€¢1/3 cup packed dark brown sugar
â€¢1/4 cup white vinegar; more to taste
â€¢2 Tbs. Worcestershire sauce
â€¢1 Tbs. prepared yellow mustard
â€¢1 Tbs. chili powder or seasoning
â€¢1-1/2 tsp. freshly ground black pepper
â€¢1/2 tsp. ground ginger
â€¢1/4 tsp. ground allspice
â€¢1/4 tsp. cayenne
â€¢1/8 tsp. ground mace
â€¢2 Tbs. honey
â€¢2 cups tomato ketchup
To make the rub – Spread the light brown sugar on a baking sheet and let it dry out for an hour or two to keep it from clumping. Sift the brown sugar and the remaining rub ingredients together in a bowl; you may have to do this in batches. Stir to combine. (Alternatively, put the ingredients in the food processor and pulse to combine.)
To make the sauce – In a large saucepan, combine all the sauce ingredients. Heat over medium, stirring well to mix and dissolve the spices. Reduce the heat and simmer the sauce, uncovered, for 30 min., stirring occasionally.
To prepare the ribs – Remove the thick membrane covering the bone side of the slab: Separate the membrane at one end of the slab by slitting it with a knife and forcing your fingers underneath it. Pull it down the length of the slab and discard it. Find the skirt – the meaty flap that curves down the bottom of the meat side – and trim off the thick membrane on its edge. Using a sharp knife, cut off the rib tips, cutting parallel to the bottom of the slab. Cut the rib tips into several pieces. Sprinkle the spice rub amply over both sides of the ribs and tips.
To prepare the fire – Using a chimney starter, light 40 to 50 pieces of good-quality lump charcoal. When the coals are glowing, remove them from the starter and stack them on one side of the grill. (If you donâ€™t have a chimney starter, stack the charcoal around some crumpled newspaper in a pyramid on one side of the grill and light the newspaper. The coals will be hot in 20 to 30 min.)
Add 3 or 4 hand-size pieces of apple or oak hardwood, preferably a little of both, to the stack of coals. Put a pie pan full of water next to the coals. Position the grate so that one of the holes is over the coals so you can add coals and wood chips as needed; otherwise, youâ€™ll have to lift the grate.
When the coals are about 90% white, position the ribs on the grill anywhere but directly over the coals. Cover the grill with the lid, making sure that the air vent is on the side away from the fire. Cook the ribs for about 2 hours, maintaining a temperature of 230Â° to 250Â°F by adjusting the air vents on the grill as needed. (Opening the vents lets in more oxygen and raises the temperature.) Add more coal if the temperature drops below 230Â°F. (Youâ€™ll likely need to add 15 to 20 coals about 30 minutes after putting the ribs on.)
After about 2 to 2-1/2 hours, turn the ribs over. Add some more coals and a few more pieces of hardwood to the fire. Continue cooking the ribs about another 2 hours. To see if the ribs are done to perfection, take off one of the tip pieces and taste it. You can also tug on one of the ribs; if the meat is cooked, you should be able pull the rib away with ease.
If you want to glaze the meat with the barbecue sauce while theyâ€™re cooking, pour some of the sauce into a separate container (to avoid contaminating the whole batch) and brush it on both sides of the ribs about every 15 min. during the last half hour of cooking. Alternatively, you can serve all of the sauce on the side.
Remove the ribs from the grill and let them sit for about 10 min. Cut the slabs into individual ribs and serve hot with extra barbecue sauce on the side.
You can also freeze the ribs in the slab for future great eating. Allow them to cool, wrap them in ample plastic wrap, and freeze. For best results, allow them to defrost in the refrigerator before reheating them in a 225Â°F oven for about an hour. I reheat mine right in the plastic wrap with no trouble at that low temperature. But you can also reheat them unwrapped in a foil-covered pan. If you want to reheat them on the grill, wrap them in foil.
Lone Star BBQ Spare Ribs
4 pounds beef or pork spareribs
Salt and freshly ground black pepper
4 tablespoons Butter
1 Medium onion, chopped
5 Garlic cloves, minced or put through a garlic press
2 Large, ripe tomatoes, chopped
1 6-ounce can Tomato paste
Â¼ teaspoon Tabasco sauce
2 teaspoons Worcestershire sauce
Â½ cup Brown sugar
1 heaping tablespoon Dijon mustard
Salt to taste
Cayenne pepper to taste
Â½ cup Red wine (not the cooking variety)
Juice of 1 lemon
Youâ€™ll be grilling the ribs for about an hour and a half, saucing them during the last 30 minutes. This sauce contains brown sugar and other ingredients that will flame up, so indirect grilling is called for. Start your charcoal or wood or whatever.
Rub the slab of ribs all over with the olive oil, sprinkle liberally with salt and pepper, and rub it in. Cover and set aside.
Start your sauce: In a large skillet over medium heat, melt the butter. When it begins to bubble, add the onion and garlic and sautÃ© until translucent, about 3 minutes. Add all remaining ingredients, stir and turn heat to medium-low. Cook for 20 to 30 minutes until mixture is somewhat reduced and thickened. Taste the sauce and adjust the seasonings, if you think it necessary.
When your grill is ready, put the ribs, fat side down, in the center of the grill. Make sure that the drippings wonâ€™t drip directly onto the coals. Cover the grill and open the vents enough to make sure thereâ€™s air flow. Grill the ribs for 1 hour, turning every 15 minutes.
If you need to build up your fire again, add more coals at this point. Remove the ribs while youâ€™re doing this and give them a good basting on both sides with the sauce. Return the ribs to the grill and cook them for another half hour, basting and turning them every 10 minutes.
Serves 4 to 6, depending upon appetites.
This sauce may be used to barbecue chicken, pork or ribs.
World Famous Rendezvous Dry BBQ Ribs
From Nick Vergos of Charlie Vergos Rendezvous restaurant, Memphis, Tenn. In Memphis, it’s been a long-running debate. What’s better, wet ribs or dry ribs? Decide for yourself, here’s the recipe for dry ribs from famous Memphis rib joint, Charlie Vergos Rendezvous.
4 cups white distilled vinegar
4 cups water
⅓ cup Rendezvous Famous Seasoning Rub
2 slabs pork loin back ribs (approximately 2 pounds each)
Mix vinegar, water and seasoning together to make your basting sauce.
Cook meat over direct heat on the grill, approximately 18-inches above fire. Coals should be at 325 to 350Âº F.
Start ribs bone side down, until bone side is golden brown. Baste 2 times with basting sauce then flip slab and cook meat side down until this side reaches a nice golden brown.
The meat is ready when it is so hot that you cannot touch it with your fingers. That is approximately 30 minutes per side.
Baste again and sprinkle with Rendezvous world famous seasoning and you are ready to serve.
Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 1 hour
Rendezvous Seasoning Rub RecipeÂ½ cup salt
Â¼ cup pepper
1 Tbsp garlic powder
1 Tbsp oregano
1 Tbsp celery seed
1 Tbsp paprika
1 Tbsp chile powder
Combine ingredients and set-aside.
Spicy Honey-Mustard Glazed Pork Ribs
These sumptuous, habit-forming ribs can be mild, to very spicy depending on your taste. The honey, mustard, onion and spices blended together will have you beggin’ for more! The ribs have a beautiful presentation and will be well-enjoyed at intimate dinners, as well as backyard barbeques.
Makes 4 to 6 servings.
2 tablespoons vegetable oil
1 small onion, minced
1Â½ cups honey
1 cup Dijon mustard
Â½ cup cider vinegar
Â¼ cup crushed red pepper flakes
1 teaspoon Cajun seasoning
Â½ teaspoon salt
ground black pepper to taste
2 (2 pound) slabs baby back pork ribs
Preheat grill for medium heat and lightly oil grate.
Heat oil in a saucepan over medium heat. SautÃ© minced onion for about 5 minutes, or until caramelized. Stir in honey, mustard, and vinegar.
Season with crushed red pepper, Cajun seasoning, salt, and black pepper. Reduce heat, and simmer 5 minutes, stirring occasionally. Remove from heat, and set aside.
Generously sprinkle ribs with salt and pepper on both sides. Place ribs on grill rack, cover, and open vents halfway. Cook for 35 minutes. Turn ribs once, making sure they are not being over-cooked.
Brush tops of ribs with sauce, and cook covered for 5 to 10 minutes Turn ribs over, cover, and cook for another 5 to 10 minutes.
Remove ribs from grill. Heat remaining sauce, and serve as a dipping or mopping sauce.
Neelyâ€™s Wet BBQ Ribs
From Patrick Neely of Neely’s Bar-B-Que Restaurant in Memphis, Tenn.
In Memphis, it’s been a long-running debate. What’s better, wet ribs or dry ribs? Decide for yourself, here’s the recipe for wet ribs from famous Memphis rib joint, Neely’s Bar-B-Que Restaurant.
32 ounces ketchup
16 ounces water
6 ounces brown sugar
6 ounces white sugar
1 Tablespoon black pepper
1 Tablespoon onion powder
1 Tablespoon ground mustard
2 ounces Neely’s Seasoning
2 ounces lemon juice
2 ounces Worcestershire
8 ounces apple-cider vinegar
2 ounces corn syrup
3 to 4 pound Spare Rib
Combine sauce ingredients in a stockpot, cook at a high temperature and bring to a boil and stir to prevent sticking.
Lower temperature and simmer without cover for at lease 30 minutes.
Trim a 3 to 4 pound spare rib (remove the upper brisket bone and any other excess; this will produce a St. Louis style rib)
Rinse and season rib with Neely’s seasoning, then refrigerate for 4 to 12 hours.
We recommend that ribs are cooked on an indirect barbecue pit to prevent burning. The ideal temperature is 250 degrees for the first three hours, and 300 degrees for the final three hours.
Load ribs curl side up, so the juices will maintain their moisture. After three hours, turn ribs and increase temperature. Baste ribs with Neely’s barbecue sauce during the last 30 minutes of cooking so sauce will not burn.
4 ounces paprika
2 ounces white sugar
1 teaspoon onion powder
Simply mix the ingredients and set aside.
Baby Loin Back Ribs
2 slabs baby loin back ribs (about 4 pounds)
3 tablespoons Dry Spices (see below)
1 cup Basting Sauce (see below)
1 cup Sweet Sauce (see below)
Place ribs in a large, shallow pan. Rub dry spices evenly over ribs. Cover and chill 3 hours.
Prepare a hot fire by piling charcoal or lava rocks on one side of grill, leaving other side empty. (for gas grill, light only one side.) Place food rack on grill. Arrange ribs over unlit side.
Grill ribs, covered with grill lid, over medium heat (300Âº F to 350Âº F) for 2 to 2 1/2 hours, basting every 30 minutes with basting sauce and turning occasionally. Brush ribs with sweet sauce the last 30 minutes. Yield: 3 to 4 servings.
Note: Use remaining Dry Spices as a rub on pork or chicken.
3 tablespoons paprika
2 teaspoons seasoned salt
2 teaspoons garlic powder
2 teaspoons ground black pepper
1 teaspoon dry mustard
1 teaspoon ground oregano
1 teaspoon ground red pepper
1/2 teaspoon chili powder
Combine all ingredients in a small bowl. Yield: 6 1/2 tablespoons.
1/4 cup firmly packed brown sugar
1 1/2 tablespoons Dry Spices
2 cups red wine vinegar
2 cups water
1/4 cup Worcestershire sauce
1/2 teaspoon hot sauce
1 small bay leaf
Stir together all ingredients; cover and let stand 8 hours. Remove bay leaf. (Sauce is intended for basting ribs only.) Yield: 4 1/2 cups.
1 cup ketchup
1 cup red wine vinegar
1 (8-ounce) can tomato sauce
1/2 cup spicy honey mustard
1/2 cup Worcestershire sauce
1/4 cup butter or margarine
2 tablespoons brown sugar
2 tablespoons hot sauce
1 tablespoon seasoned salt
1 tablespoon paprika
1 tablespoon lemon juice
1 1/2 teaspoons garlic powder
1/8 teaspoon chili powder
1/8 teaspoon ground red pepper
1/8 teaspoon ground black pepper
Bring all ingredients to a boil in a Dutch oven. Reduce heat, and simmer sauce, stirring occasionally, 30 minutes. Yield: 1 quart.
2 slabs pork baby back ribs
8 T light brown sugar, tightly packed
3 T Kosher salt
1 T chili powder
1/2 tsp ground black pepper
1/2 tsp cayenne pepper
1/2 tsp jalepeno seasoning
1/2 tsp Old Bay seasoning
1/2 tsp rubbed thyme
1/2 tsp onion powder
1 cup white whine
2 T white wine vinegar
2 T Worcestershire sauce
1 T honey
2 cloves garlic, chopped
Preheat oven to 250 degrees
In bowl, combine all dry rub ingredients and mix well. Place each slab of ribs on a piece of heavy-duty foil, shiny side down. Spring each side of ribs generously with rub and put into meat. Regrigerate the ribs for a minimum of 1 hour.
In microwave container, prepare braising liquid and micro on high for 1 minute.
When ready to cook ribs, place on baking sheet. Open one end of the foil on each slab and pour half of the braising liquid into each foil packet. Tilt the baking sheet in order to equally distribute the braising liquid. Braise the ribs in the oven for 2-1/2 hours.
When done, transfer the braising liquid from the rib packets into a medium saucepan. Bring to a simmer and reduce by half or until thick syrup consistency. Brush the glaze onto the ribs. Place under the broiler just until the glaze caramelizes lightly. Slice the ribs into 2 rib bone portions. Place the remaining hot glaze into a large bowl and toss the rib potions in the glaze.
Smothered Beef Short Ribs
1/2 cup olive oil
4 pounds beef short ribs
salt and pepper to taste
1 cup all-purpose flour
2 cups chopped onions
1 cup chopped celery
1 cup chopped carrots
2 tablespoons minced garlic
3 bay leaves
1 tablespoon dried thyme
1 cup red wine
8 cups beef stock
1/4 cup chopped fresh parsley
Heat the oil in a large pot over medium high heat. Season the ribs
with salt and pepper to taste and dredge them in flour. Fry the ribs
in the oil in small batches, adding oil as needed, to sear the meat.
This should take 2 to 3 minutes per batch. Set ribs aside.
In the same pot, add the onions and saute for 2 minutes. Add the
celery and carrots and saute for 1 more minute. Season with salt and
pepper to taste, and then stir in the garlic, bay leaves and thyme
and cook for 1 more minute.
Deglaze the pot with the red wine, scraping up all the bits on the
bottom. Add the stock, bring to a boil, reduce heat to low and
simmer. Add the ribs and continue to simmer for 2 hours, until the
sauce thickens. Stir in the parsley and serve.
Apple City Barbecue Grand World Champion Ribs
People are mystified about how to cook ribs properly. Lets go through every step using a basic charcoal grill. Obviously if you have different or more high-tech equipment, you’ll need to modify these procedures. If you’re setting up your backyard charcoal grill for indirect cooking, you’ll want to use a disposable aluminum pan to capture the grease as the fat renders while cooking. Some people add water to this pan to add moisture to the cooking environment.
Let me caution you right up front to mop the ribs with sauce no more than 10 minutes before you take them off the grill. Saucing the meat too early is a mistake many people make when smoking or grilling. Virtually all barbecue sauce contains sugar, and your meat will have a burned crust around the outside if you use sauce too soon in the process.
Ribs are readily available in most grocery stores. When selecting ribs, try not to buy ones that weigh less than 2 pounds. A true baby back rib weighs about 11/4 to 1 1/2 pounds; they are very fragile and dry out quickly. This recipe calls for a meatier rib. A loin back rib is preferable; they’re easier to cook, less fragile, and have more meat.
Once you start smoking ribs, you can’t leave the smoker unattended for any more than about 20 minutes. You’ll need to continually check that the temperature in the grill remains between 200 and 210 degrees at all times. If it gets too hot, open the lid and allow some of the heat to escape. Coals that appear to be glowing red will cause a hot spot. Don’t cook the ribs directly over the hot spot; move the ribs to a different, cooler part of the grill. If the temperature dips below 200 degrees, move the ribs to a hot spot for a while. If the temperature gets too low, add some more coals.
You’ll need about 4 cups of apple wood chips to be authentic; you can use hickory, pecan, sweet maple, or cherry, but the ribs won’t taste as sweet. You’ll also need a chimney starter or another small covered grill or bucket to keep extra hot coals.
You will need:
4 racks of ribs (about 2 pounds each)
Magic Dust (recipe below)
4 cups apple juice in a spray bottle
Apple City Barbecue Sauce (recipe below)
Sprinkle the ribs liberally with Magic Dust, coating both sides. Put them in a shallow pan or on a cookie sheet and cover them with clear plastic wrap or a lid. Refrigerate them until you’re ready to use them. I recommend letting them marinate for at least an hour. You can dust the ribs up to a day in advance.
Soak the apple wood chips in water for half an hour. Drain.
Remove the grate and arrange the medium-hot coals in a grill or smoker. If you are using a grill, it must have a lid. Set an aluminum pan next to the coals as a drip pan. Spread out the wet wood chips on the coals. Replace the rack, close the grill, and check the temperature. It should be between 200 and 210 degrees. If the temperature is too high, open the lid to allow some heat to escape.
Notice that the meat on a rack of ribs is on the top. The bottom, where you remove the membrane, is called the “bone side.” Once the temperature is steady, place the ribs on the rack, bone side down. You want to cook them bone side down as much as possible. Turning them dries out the meat. If necessary, you can cut the racks of ribs in half to comfortably fit your grill.
Cover and smoke the ribs for about 1 1/2 hours or until the ribs are done and tender.
You’ll want to check the ribs every 20 minutes or so. Examine them to see if the surface of the meat looks dry or moist. Ribs “sweat” about three times during the smoking process. The pores of the meat open, and this allows moisture to escape. This is when the seasoning from the dry rub and the smoke itself are reabsorbed into the meat. When they’re sweating, mop or mist them with some apple juice and sprinkle them with a little more Magic Dust. Opening the lid will lower the temperature; add more coals and wood chips as needed to maintain the temperature.
About 10 minutes before you remove the ribs from the pit, mop them with the sauce. When you take them off the pit, mop again with sauce and sprinkle some more Magic Dust on them. Serve immediately.
SERVES 4, OR YOU CAN CUT THE RACKS IN HALF TO SERVE 8
1 cup ketchup (I use Hunt’s)
2/3 cup seasoned rice vinegar
1/2 cup apple juice or cider
1/4 cup apple cider vinegar
1/2 cup packed brown sugar
1/4 cup soy sauce or Worcestershire sauce
2 teaspoons prepared yellow mustard
3/4 teaspoon garlic powder
1/4 teaspoon ground white pepper
1/4 teaspoon cayenne
1/3 cup bacon bits, ground in a spice grinder
1/3 cup peeled and grated apple
1/3 cup grated onion
2 teaspoons grated green bell pepper
Combine the ketchup, rice vinegar, apple juice or cider, cider vinegar, brown sugar, soy sauce or Worcestershire sauce, mustard, garlic powder, white pepper, cayenne, and bacon bits in a large saucepan. Bring to a boil over medium-high heat. Stir in the apple, onion, and bell pepper. Reduce the heat and simmer, uncovered, 10 to 15 minutes or until it thickens slightly. Stir it often. Allow to cool, then pour into sterilized glass bottles. Refrigerate for up to 2 weeks.
MAKES 3 CUPS
VARIATION: To make this sauce a little hotter, add more cayenne pepper to taste, approximately another 1/4 to 1/2 teaspoon. Be careful; a little cayenne goes a long way.
To make it a little more hot and spicy, increase the mustard powder and black pepper to 1/4 cup each.
1/2 cup paprika
1/4 cup kosher salt, finely ground
1/4 cup sugar
2 tablespoons mustard powder
1/4 cup chili powder
1/4 cup ground cumin
2 tablespoons ground black pepper
1/4 cup granulated garlic
2 tablespoons cayenne
Mix all ingredients and store in a tightly covered container. You’ll want to keep some in a shaker next to the grill or stove. Keeps indefinitely but won’t last long.
MAKES ABOUT 2-1/2 CUPS
Note: a bit of a long winded explanation, but worth the read if you want your ribs to turn out just right. Enjoy !
4 lb pork side ribs
1/2 cup ketchup
1 cup freshly squeezed orange juice
2 tbsp freshly squeezed lemon juice
1 tbsp soya sauce
2 tbsp brown sugar
2 garlic cloves, minced
2 tsp finely chopped fresh ginger
Cut ribs into 2 or 3 rib portions and place in large baking dish.
Combine remaining ingredients and marinate ribs, covered, in refrigerator for 6 hours or overnight.
Preheat oven to 375 degrees and roast ribs in sauce for 30 minutes. Reduce heat to 325 degrees and cook, basting for 30 minutes or until ribs are tender inside and browned outside. Serves 4-6.
Yield: Serves: 12
6 pounds pork baby back ribs
1 pinch black pepper
1 pinch salt
1 pinch crushed red pepper
4 cups barbecue sauce
1 or 2 (12-ounce) bottles beer at room temperature
Cut ribs into small portions of 2 or 3 bones each. Bring a large pot of water to a boil. Season water with salt, black pepper and crushed red pepper. Boil ribs in seasoned water for 20 minutes. Drain, and let the ribs sit for about a half hour. Preheat an outdoor grill on high.
Lightly coat the ribs with barbecue sauce. Place on a grill and cook the ribs over high heat for 5 to 10 minutes on each side to get a nice grilled look to them.
Place grilled ribs in a slow cooker. Pour remaining barbecue sauce and one bottle of beer over the ribs; this should cover at least half of the ribs. Cover, and cook on high for 3 hours. Check ribs every hour or so, and add more beer only if needed to dilute sauce (don’t add too much or you’ll end up with a very watery sauce). Move the ribs on top to the bottom so they are covered with sauce. The ribs are done when the meat is falling off the bone.