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Recipe Name: Authentic Southern Style Barbecued Ribs (secret Recipe) Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

1 Bottle ketchup, 32 ounce
large size Heinz is my
2/3 Jar prepared yellow mustard
ie. French's
1/2 Pound(s) Dark brown sugar
1/3 Onion, chopped coarsely
3 Tablespoon(s) Distilled white vinegar
2 Lemons, sliced
Tabasco hot sauce to taste
3 drops to 1/2 ts
ground black pepper to
taste lots of it
No salt, plenty in the
Preparation time: 1/2 day, but constant attention is not required.
Simmer the sauce, stirring until the sugar is melted. Then, stir
occasionally for a few minutes while the oil is drawn out of the
lemon. Do not allow to scorch. Remove from heat and set aside. Broil
the ribs flesh side up until browned. Turn and cook flesh side down,
brown again. Now brush both sides with some of the sauce and cook on
each side for five minutes. Do not let them burn or blacken! The RIBS
at this point look good, but they are still raw. Cut the ribs apart
and dip each rib in the sauce. Pile the ribs high on a full-sized
oven broiler rack and pan, and pour any remaining sauce, less a cup or
so, over the ribs. Cover the ribs with heavy-duty aluminium foil,
tucking in around the outside edge of the pan to make an airtight
container. Cook in the oven at 325F for 2 hours. Remove from oven and
open very carefully. Beware the live steam that will rush out. Allow
to sit, opened for a few minutes. The end result is smoked, steamed,
tender meat which falls from the bones. All fat is rendered and drains
into the pan. Use leftover sauce when warming over the second day.
SAUCE VARIATION: Molasses, tomato paste, onion, spices Unfortunately I
don't have anyplace to grill outdoors so can first part of the recipe
(which calls for outdoor grilling) be substituted by putting the ribs
in the oven? Rinse and dry ribs; then cut apart. Heat about 3 cups
oil in a wok. When very hot, add ribs in small batches and fry until
brown and crispy, about 5 minutes. Remove and drain. [They are
absolutely delicious at this point. Once I forgot to make the sauce
until I was half done eating the ribs! They're great served at this
point with various Chinese dips ++mustard with a dish of chopped
scallions, hoisin sauce, chili sauces, etc. S.C.] Combine sugar,
vinegar, salt and soy sauce. Remove oil from wok; return wok to stove
and turn heat to high. When hot, add vinegar mixture. Cook, stirring,
over high heat until syrupy. Add ribs; toss in the mixture until well
coated. Serve warm or at room temperature. San Francisco Chronicle,
date unknown... I have never tried that, but I suspect a compromise
could be worked. Most of the actual cooking occurs during the oven
portion. The purpose of the outdoor grilling is to both sear and seal
the meat, and impart the unique flavor of barbecue to the ribs by
exposing it to the smoke created when the drippings from the meat
vaporize on the hot briquets. An additional (and desirable) flavor is
also imparted to the meat if real charcoal briquets are used. The
addition of the "Secret Sauce" during the last portion of the outdoor
phase also contributes to the taste. As a non-outside alternative, I
would suggest oven broiling of the ribs as a substitute for the
outdoor searing. During the final portion, the coating of the slabs
could still be done (the 5 minutes per side part). To possibly aid in
giving a barbecue-like flavor, a drop or two of liquid smoke could be
added **only** to the small portion of the sauce that is used to coat
the ribs during the searing process. There's a possibility the time
under the broiler may need to be shortened when compared with the
outside method. Liquid smoke is a very potent ingredient, and I have
never found it satisfactory for my own use. Obviously, some must, as
it is still sold. As a rule of thumb, I would advise forgetting about
the amount recommended for use on the bottle, and if in doubt, "use
less". Then, following the oven broiling, you can continue by cutting
the ribs apart, and continuing by the recipe. Posted by Stephen
Ceideberg; October 5 1992. File

Nutrition (calculated from recipe ingredients)
Calories: 890
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 69.1mg
Potassium: 430.9mg
Carbohydrates: 230.3g
Fiber: 1.1g
Sugar: 222.2g
Protein: <1g

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