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Recipe Name: Authentic Barbecued Ribs Pt 2 Submitted by: Administrator
Source: Source Description:
Ethnicity: None Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 4

See part 1
1 teaspoon cayenne pepper.
produce enough heat to cook the ribs thoroughly. In cold weather,
prepare for a longer cooking time. Depending on how cold it is, when
you turn ribs at 1 1/2 hour point you'll probably need to add an
additional 15 coals to keep cooking temperature more or less constant.
To gauge how outside temperatures can affect cooking times, it takes 4
hours to cook ribs in 17 degree weather. Signs of doneness include
meat starting to pull away from ribs (if you grab one end of an
individual rib bone and twist it, the bone will actually turn a bit,
separate from meat) and a distinct rosy glow on exterior. 7. If there
is a secret to producing authentic barbecue-joint-style ribs at home,
it is this step: Immediately after taking ribs off grill, completely
wrap them in aluminum foil. Put foil-wrapped ribs in a brown paper
sack, and fold sack over ribs. Allow to rest at room temperature for 1
hour or more. Although it's difficult to say exactly what happens
inside that foil-wrapped, brown-paper-sacked package, whatever it is,
is good. An unscientific guess is that the moist, enclosed heat allows
some of the juices to return to the meat, further flavoring and
tenderizing it. 8. Finally, heat up the sauce, unwrap the ribs, swab
on the sauce, chop into individual ribs, and then chomp. Serve
additional sauce passed separately for those who want it. Kentucky
Smoked Barbecue Sauce: Follow instructions in step 3 for sauce using
above ingredients but making the following changes: Increase lemon
juice to 1/4 cup-, increase paprika to 2 teaspoons- add 1/2 teaspoon
liquid smoke with the lemon juice- dissolve 2 tablespoons firm-packed
brown sugar in the vinegar' and add with the tomato sauce. Louisiana
Sweet Barbecue Sauce: Follow instructions in step 3 for sauce using
above ingredients but making the following changes: Increase vinegar
to 6 tablespoons-, dissolve 1 tablespoon firm-packed brown sugar in
the vinegar. Add it along with 1/4 cup molasses and 2 tablespoons
sweet sherry when you add the tomato sauce. Spicy Rio Grande Barbecue
Sauce: Follow instructions in step 3 for sauce using above ingredients
but making the following changes: Increase garlic to 4 cloves-,
increase lemon juice to 1/4 cup-, increase hot red pepper sauce to 1
teaspoon-, add 1 can (7 ounces) diced mild green chiles along with the
lemon juice. For an even hotter sauce, add 1/8 to Cook's Illustrated,
July/Aug. 1994 Page 1 1. Credit: A. Cort Sinnes. Nationality: USA
Course: main course Method: grilled Start to Finish 4 hours
Preparation 1 hour Attention 2 hours Finishing 1 hour Converted from
Mangia!, Cook's Illustrated 1993-1995 Cookbook NOTES : Allow about
four hours, from start to finish. Assemble the following: - A covered
kettle grill. Although it doesn't have to be a " kettle" grill, a
covered grill is a necessity for this process. . - Charcoal
briquettes. For purposes of consistency, all cooking was done over
premium-quality charcoal briquettes if you prefer lump, natural
charcoal, by all means use it, although it may affect cooking times
slightly. - Hickory smoking chips. Hickory is absolutely the favored
type of wood-use other types at your own risk. . - Two slabs of pork
spareribs, about 6 pounds total (serves about 4). . - Your favorite
dry rub . - Your favorite barbecue sauce. . - Aluminum foil
(extra-wide, heavy-duty, if you have it on hand). - A large brown
paper bag. Recipe by: Cook's Illustrated, July/Aug. 1994 Page 11.
Posted to MC-Recipe Digest by "Hobbs, D B USO"
<> on Mar 19, 1998

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