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Recipe Name: Authentic Barbecued Ribs Pt1 Submitted by: Administrator
Source: Source Description:
Ethnicity: None Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 4

6 Pound(s) Pork spareribs., see note in
step 1 about 2 slabs for
lb total
1 Tablespoon(s) Ground black pepper
2 Teaspoon(s) Cayenne pepper powder
2 Tablespoon(s) Mild chile powder
2 Tablespoon(s) Cumin
2 Tablespoon(s) Packed dark brown sugar
1 Tablespoon(s) Granulated white sugar
1 Tablespoon(s) Ground oregano
4 Tablespoon(s) Paprika
2 Tablespoon(s) Salt
1 Tablespoon(s) Ground white pepper
3 Tablespoon(s) Celery salt
3 Tablespoon(s) Garlic powder
4 Tablespoon(s) Butter
1 Onion, chopped
2 Cloves garlic, minced
2 Tablespoon(s) Fresh lemon juice, 2 tbl.
from 1 lemon
1 Teaspoon(s) Mustard powder
1/2 Teaspoon(s) Hot red pepper sauce
1/4 Cup(s) Cider vinegar
1 Tomato sauce, 16ozs
Pick your ribs. The old-fashioned spareribs are best, not the baby
back ribs, not the country-style ribs, just the plain old,
under-three-pounds pork spareribs, in one big slab. If there is a
large amount of extraneous fat on the ribs, trim it before cooking.
For the dry rub: At least an hour before cooking ribs, mix all dry rub
ingredients together. (This dry rub is a fairly traditional
combination of flavors. Feel free to adjust amounts, or to add or
subtract ingredients.) This rub yields enough to coat about 4 slabs.
Store leftover rub in an airtight jar or in freezer. Rub a generous
amount (a scant 3 tablespoons) onto each side of ribs. Ribs can sit at
room temperature for up to an hour-, wrap them in plastic wrap and
refrigerate if you plan to hold them any longer. An hour is plenty of
time for dry rub to flavor ribs. If you want the meat more intensely
flavored, this step can be done the night before cooking. 3.
Meanwhile, prepare barbecue sauce. Heat butter in medium saucepan. Add
onions and garlic- saut6 until onions soften, 3 to 4 minutes. Stir in
next 6 ingredients- cook over medium heat to blend flavors, about 5
minutes. Add vinegar and tomato sauce, bring to simmer. Simmer
uncovered until sauce thickens slightly, about 15 minutes. Set aside
until ready to serve. 4. Start with a grill free of any leftover ashes
or coals. Light 40 or so charcoal briquettes (if you're using a metal
chimney starter, fill it approximately 2/3 full). Push all coals to
one side of fire grate, arranged in a mound 2 or 3 briquettes high.
Keep bottom vents of grill completely open. Coals will be just right
when they are covered in a light gray ash. Meanwhile, wrap 2 large
handfuls (about 2 cups) of hickory smoking chips in foil. Poke several
holes in top of foil packet with a fork to let smoke escape. There's
no real benefit to be had by soaking the chips first. 5. Once coals
are ready, lay foil-wrapped smoking chips on top of charcoal. Put
cooking grate in place. Position ribs on cooking grate opposite fire-,
on a 22-inch kettle grill, you should be able to cook 2 full slabs of
ribs, side by side, at one time. Put lid on grill, with top vents 2/3
open, directly over ribs. This will help draw heat and hickory smoke
past the ribs. Initial heat inside grill will probably hover around
350 degrees. Over the 2-hour cooking period, it will drop a hundred
degrees or so-all of which falls into the acceptable slow-cooking
range. 6. Turn ribs every 30 minutes for a total cooking time of 2 to
3 hours. There is no need to baste the ribs with anything. In all but
the most extreme of weather conditions, ribs will be done in 2 hours.
In normal weather conditions (say, above 60 degrees) coals will begin
to lose some of their vigor toward the end of the cooking time, but
they still continued in part 2

Nutrition (calculated from recipe ingredients)
Calories: 257
Calories From Fat: 125
Total Fat: 15g
Cholesterol: 30.5mg
Sodium: 7750.7mg
Potassium: 729.8mg
Carbohydrates: 44g
Fiber: 8.5g
Sugar: 12g
Protein: 5.9g

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