Luther's Barbecued Ribs
5 lb Spareribs
---------------------------FLORIDA BARBECUE SAUCE---------------------------
2 c Margarine or butter 6 Limes or lemons (the juice)
1 c Cider vinegar 1 ts Salt
1 c Catsup 1 tb Worcestershire sauce
6 oz Jar Prepared horseradish 1 ts Hot pepper sauce
PREPARE FLORIDA BARBECUE SAUCE: In a medium stainless-steel or enamelware
saucepan melt margarine or butter slowly. Add vinegar, catsup, horseradish,
lime or lemon juice, salt and Worcestershire and pepper sauces. Simmer
uncovered 20 to 25 minutes to blend flavors. Use as basting sauce for pork,
chicken or other meats and serve as a table sauce. Leftover sauce can be
refrigerated and kept up to a week. NOTE: If using this sauce for chicken,
lemons are better than limes; limes give a pleasant tang to pork and other
meats. DIRECTIONS: Place ribs about 6 inches above hot coals. Brush lightly
with sauce and brown on one side. Keep a water bottle handy when using this
sauce as it causes flames to shoot up. Turn, brush again with sauce, and
brown the other side. Continue turning and basting every 10 minutes until
ribs are done, about 1 hour. Check by cutting near bone in a center
section. If juices run clear or golden the ribs are done. Remove ribs to a
platter. Cut into 1- to 3-rib sections and serve with any remaining sauce.
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Monkey Meat
See directions:
Recipe by: Richard Thead
Question:
I am new to the group and have a request. I remember from back near "the
dawn of time" the early 1970s when I was in the US Navy and stationed in
the Philippine Islands. There was a substance that was somewhat
disparagingly referred to as "monkey meat" that was sold along the street
out side the bars. I know it was usually a pork BBQ. I have tried to get
the exact flavor but have not quite made it yet. If anyone has a recipe I
would certainly appreciate a response. If my memory is not failing I
remember it was based on soy sauce, lemon juice & MSG. Cooked on a
wooden skewer over a charcoal grill.
Answer:
As luck would have it, my mother-in-law is from the Philippines, and
happens to be visiting right now.
According to her, the pork is sliced, and then marinated in 7-up. That's
right, 7-up. She says that if you want, you can add a little garlic
and/or onion to the marinade. The pork is then skewered and grilled,
basting with soy sauce while cooking. The MSG is an ingredient that I'd
add, but may not be for everyone.
It sounds bizarre, but the 7-up would give a citrus taste like the
lemon juice you mentioned.
I gotta try this one.
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Pecan Smoked Tenderloins
1 lb Pork tenderloin 1 tb Sesame oil
1/2 c Soy sauce 1/4 c Honey
2 Cl Garlic; minced 2 tb Brown sugar
1 tb Grated fresh ginger
Recipe by: Mike Roberts Combine all ingredients in a shaker and shake like
the dickens. I like to use whole fresh ginger sliced into pieces 1/8-1/4
inch thick. That way I can remove them before grilling. I am not a big
ginger fan, thus my slicing idea. I really think ginger can over power
milder woods too. However, if you like ginger then go for the grated
ginger.
Marinate for at least 2hrs. or longer. I like overnight.
Start your fire and put on your smokin' wood, I like pecan for this but use
what you prefer. Any flavor should be fine.
Sear over direct heat for about 5-8 min. On a gas grill reduce the heat to
medium and move to *indirect* heat for about 35-40 min. (That simply means
to leave one side's burner ON and put the meat on the other, OFF, side.)
For charcoal grills, still do indirectly, but just go with the flow. If
you're using a kettle type cooker and have the coals piled up high, watch
your meat thermometer. Actually, watch your thermometer whatever you do.
Exact times are not really needed if you use a thermometer. The digital
probe thermometer is made for this kind of recipe. Set the temp watch for
155 temp. and go about your business.
Tenderloins go from perfect to dry rather quickly. They are easy if you
just watch the internal temperature closely. Cook them to an internal
temperature of 155 deg. then transfer the loins to foil for 10 min. The
tenderloins will complete their cooking to 160deg. in the foil. The
internal temp. of 160 is perfect to produce moist tender tenderloins. Great
tasting. Be careful not to spill the juices that will pool in the foil.
Pour this juice over the loins in your serving plate.
Preparation Time: 10 minutes Cooking Time: 30 minutes or so
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Pork Baby Back Ribs
Recipe by: Kit Anderson These are the best ribs in the world. I know. I've
tried them all. There is a BBQ joint in heaven and it has one thing on the
menu. This is it.
1 rack of pork baby back ribs per moderately hungry person. Marinate in
cider vinegar about 10 minutes. Liberally use garlic salt and canned black
pepper Use hickory, oak, or mesquite At 200-225, they should take 2 1/2
hours
Use a water pan. Sauce goes on the side. (You won't need it.)
That's it? Yep. Don't mess with perfection. Don't try fresh cracked pepper
or cloves of garlic. Don't try spare ribs. I did once and made my wife cry.
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Pork Ribs
Recipe by: Richard Thead
Yesterday I smoked some ribs. I got an 8 lb pack of spareribs, and a 6
lb pack of baby backs (cryovac packages from Price Club). Here's roughly
how I prepared them:
After rinsing and drying them, I removed the membrane from the underside
of each rack. I know some people debate the necessity of this, but I
always do it. BTW, use a paper towel to get a good grip. I rubbed them
liberally with the Galena Street rub from Penzey's. This is a pretty
decent rub mixture. I'm not sure if I'll buy more, since I have a recipe
that I like, but hey, I got a two cup shaker bottle out of the deal.
I smoked them for 4 hours (~220F) using whole pecan logs. I then wrapped
each rack individually in heavy-duty foil and tossed them back in the
smoker for another hour. I suppose you could just keep them in the oven,
since they don't get any smokier, but the oven was being used for something
else. During smoking, I sprayed them regularly with water from a spray
bottle that I use just for this. You could use a mop, but I find that, for
my tastes, really liberal application of rub and the light spritzing of
water give them plenty of flavor. BTW, don't wash off the rub, you just
want to keep the surface meat from getting too dry. I also placed a pan of
water right where the heat from the firebox enters the smoking chamber. It
held 4 cups of water and about 1 was left, so it's not a lot of steam
generated.
I separated them before serving and put sauce on half and left the other
half dry.
I wanted to take some pictures for the web page, but I was running behind
and couldn't take the time. These came out well, so I'm sure it won't be
too long before I make some again.
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Pork Roast Barbeque
Recipe by: Craig Edmundson I am becoming convinced that *simple* is better.
I am on a quest to develop BBQ techniques that use a handful of ingredients
to deliver the BBQ taste we all crave. To that end, here is the rub and
baste I used today: (BTW, the BBQ drew raves by my most severe critics...my
family.) :-)
BBQ Pork Roast
Prep: Wash roast and pat dry. Rub a thin layer of prepared table mustard
over the entire surface. Then sprinkle on this rub (makes enough for a four
pound roast):
1 Tbl Lawry's Garlic Salt - Coarse Ground with Parsley 1 Tbl Cracked black
pepper 1 Tbl Paprika 2 tsp Celery salt
Mix well and "rub" it in to the meat if you want. I just "press" it into
the meat here-and-there with my fingers. Let the roast stand for at room
temp for about an hour (if you want to dry marinate it longer, be sure to
refrigerate the meat, then bring it to room temp before cooking.)
I cooked this on a Weber kettle using both charcoal briquettes and hickory
chunks. I filled my chimney starter about 2/3 full of Kingsford briquettes
and topped it off with a couple of baseball size chunks of hickory. When
the hickory started to really blaze, I dumped the fuel into the Weber and
moved it all to one side. I put a pan with water opposite the coals,
replaced the cooking grid, and put the roast over the pan of water. The
bottom vents were 3/4 closed and the top vent fully open. After 30 minutes
I rotated the roast 180 degrees and spray-basted it with this mixture:
12 oz. Apple juice 2 tsp Lemon juice
I continued to rotate and baste the roast every 30 minutes for three hours,
adding a couple of water-soaked hickory chunks to keep the smoke flowing.
At the three hour mark I added another 2/3 chimney starter full of blazing
briquettes and hickory chunks.
Right about that time, my wife called (from her mother's house) and said,
"Supper better be ready when I get home." Since she would be home in an
hour, I figured I better check the temp of the roast. I *almost* panicked
when the thermometer read 140 degrees, but I got a grip and let my
imagination and common sense kick in. I removed the roast and cooking grid,
put the water pan in the middle of the cooking grate, and made two piles of
coals on either side of the pan. Then I put the roast over the water pan
and cranked the bottom vents all the way open. Every ten minutes from then
on, I turned the roast and sprayed it liberally with the baste.
When the boss got home, the roast was done. It was juicy and tender, it
tasted like BBQ, and I didn't get clobbered with a rolling pin....Life is
good.
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Rattlesnake Ribs
Braising liquid and ribs:
4 qt Homemade beef stock; or canned broth
3/4 c Red wine vinegar
1 tb Paprika
1 tb Cayenne pepper
1 1/2 tb Ground cumin
3 tb Tabasco sauce
1 1/4 tb Garlic powder
1 tb Ground ginger
1 c Tomato paste
1/4 c Honey
1 tb Salt
4 Slabs baby back ribs (about -1-1/4 pounds each)
Spice mixture:
1/4 c Garlic salt
1 tb Ground white pepper
1/2 c Paprika
1/4 c Dry mustard
1/4 c Red wine vinegar
1/4 c Worcestershire sauce
1/2 c Beer
Barbecue sauce:
1 c Chili sauce
1 c Ketchup
1/4 c Steak sauce
1 tb Ground tamarind seeds or Worcestershire sauce
1 tb Finely pressed garlic
1/4 c Finely grated fresh horseradish; or 2 tablespoons Prepared, well
drained
3 tb Dry mustard
1 tb Tabasco sauce
1 tb Molasses
1 tb Jalapeno salsa (see note)
1 tb Red wine vinegar
Note: Most supermarkets carry salsas in varying degrees of hotness. For
this dish, we recommend using one that packs a substantial wallop.
BARBECUE SAUCE: Combine all the ingredients in a medium-size bowl, and
whisk until the sauce is well blended. Adjust seasonings to taste.
Makes 3 cups.
RIBS:
1. Combine all the braising liquid ingredients in a large pot. Stir
well, and bring to a simmer over medium heat.
2. Add the ribs, and simmer until tender but not falling apart, about 1
hour and 45 minutes. When done, carefully transfer the ribs to a baking
sheet.
3. Combine all the spice mixture ingredients in a medium-size bowl, and
stir to form a paste. (Add more beer if it is too dry.)
4. Rub the paste over all surfaces of the ribs. Wrap each slab in aluminum
foil, dull side out, and refrigerate until ready to cook. (These can be
prepared up to 4 days in advance.)
5. Preheat the oven to 400F, and prepare hot coals for grilling. Place the
rack 3 to 4 inches from the heat.
6. Cover a baking sheet with aluminum foil and arrange the ribs on the
foil. Coat the ribs with 2 cups of the barbecue sauce, and bake on the
center rack of the oven for 10 minutes.
7. Transfer the ribs to the grill, and cook long enough to char. Serve
immediately, with the remaining 1 cup barbecue sauce on the side.
4 portions.
Author's note: One of America's finest chefs, Jimmy Schmidt -- of the
Rattlesnake Club in Denver -- has made these one of his signature dishes.
The three sauces created deep hot flavor -- these are real mean western
ribs.
Recipe from Michelle M. Bass. Source: The New Basics Cookbook
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Rick Day Ribs Recipe & Cooking Hints
From Rick Day Check out his site!
Pork ribs are purchased in SLABS, consisting of about 15 bones in each
slab. A RACK is a SLAB cut in half (6-8 bones). Ribs come in four
categories, defined by the location on the hogs rib cage they are cut from:
COUNTRY STYLE...these are more like pork chops and not considered a true
rib...pork chop shaped bone. At opposite end of loin backs. Sold in pieces.
LOIN BACK....this is the cut closest to the spine..where the tenderloin is
located.. Short and very curved bones. Sold in slabs or half-slabs (racks)
and usually weigh 2 and down (1.75 - 2 pounds a slab). (The BABY BACK is
simply a loin back off a baby hog..or hog under 85# when dressed Babyback
slabs usually weigh 1 3/4 and down. Sold in slabs, it is a Gourmet cut of
meat....)
SPARE....more of the middle and lower section of the ribcage. Spares have
flat oval bones. Largest of the rib categories..and usually have an extra
piece of meat on the underside of the rib, called the Brisket, or tip,
which is trimmed off prior to cooking. Usually weighs 3 and down. For
BBQ'ing, spares are trimmed somewhat similar the shape of the State of
Tennessee..flat on left, angled on right..and straight even on top and
bottom, with brisket removed (and cooked separate, if desired, known as the
'trash ribs')
ST. LOUIS CUT...this is a cut of ribs that is the border area between the
loin and the spare...in essence..it is a flat oval shaped bone slab,
similar to the spare, but from the top it looks like a loin back. Great for
outdoor BBQ'ing for friends, and a must for Texas Style competitions.
Which is best to cook? Well...I guess it depends on how much room you have
on your grill, and what is the occasion. Spares are for feeding the
masses..and the loin backs are better for small dinners or picnics, on
smaller grills. Figure on providing a full slab for heavy eaters and a rack
for normal appetites.
The best place to buy Loin back Ribs now in small quantities is Sam's Club.
They come 3 slabs to the cryrovac package. I know lots of professional BBQ
cookers who get their championship ribs from Sam's.
You should never pay more than: $6-7 a slab for loins, $6 for spares, and
$6-7 a slab for St. Louis.
COOKING RIBS
The two most critical points of cooking any type of BBQ is....time and
temperature....both low and slow! This is how I prepare Ribs for
Competition:
I choose Loin back's 2 and down...and keep them iced down (not Frozen)
before time to cook. While I start my fire and get the grill up to a warm
temp. of about 180 F, I take the ribs out and set them on a table to come
close room temp. (as you should with ALL meats you grill or BBQ).
I take a slab and remove the back membrane by twisting and bending the slab
like an accordion, and then placing the slab on a flat surface and running
a small Phillips head screwdriver down a bone in the MIDDLE of the slab,
CAREFULLY separating the bone from the membrane (also known as the tallow).
Working the blade of the screwdriver slowly sideways on one end of the
slab, until a space big enough for my index finger to enter the pocket
created between the bone and the membrane. I then CAREFULLY work to the
opposite end of the slab..until two, then three fingers are to the other
side....then I lift STRAIGHT UP AND AWAY FROM THE middle of the slab...this
pulls the membrane away from the middle of the slab and slowly releases
from the slab...until it is joined only at the tips....just lift this
membrane off and discard it. REMEMBER to take your time for the first
one..and it gets easier to do as you go along. Just work the membrane off
slowly and try to remove it as one piece, if some of it tears and stays on
the slab, don't worry..just leave it. You do not have to do this part..but
it is worth the effort! REMOVE MEMBRANES ON LOIN BACK'S ONLY!!! Spares are
darned near impossible to totally remove!
Next..I trim the two end bones off each tip...leaving a 12 bone slab. I do
this because it looks better, cooks better, and sometimes there are bone
fragments in the tips, no fun for judges to bite into!
Then...while the fire is still heating, I squirt some Italian Dressing on
both sides of the ribs. This adds a unique flavor and gives the dry rub
something to stick to while the ribs are smoking. I then sprinkle a dry rub
on both sides of the slab. Try OLD BAY seasoning, found in the seafood
section of Kroger by the meat case. All that Rendezvous Seasoning utilizes
is Old bay with some cracked white peppercorns!! You can make you own dry
rub from scratch, make it spicy or mild. This is the fun part of ribs..the
experimentation with the rub. You don't have to rub the spice,
just sprinkle over the top, bottom (if you get the membranes off) ends and
sides of the slab. A good rule of thumb is to make sure there is no
unspiced red meat exposed anywhere! WARNING: Stay away from large amounts
of salt in your rub, it draws moisture out of this delicate cut of meat,
and will dry it out! SUGAR in the rub will caramelize during cooking and
will blacken your ribs unnecessarily. Leave the rub on about 10 minutes
before putting the slabs on the grill.
NEVER put the ribs on the cooker meat side down, always put the slab BONE
SIDE to the fire, You should rotate your slabs if the fire is hotter on one
side of the grill than the other...or rotate the slabs 180 degrees, but
don't move them from their starting spots, etc. Point is, don't expose
meats to a hot spot on the grill for very long, but keep them rotated, so
that all the pieces get some of the hot spot!
If you are cooking on a gas grill, it is imperative you do the following:
Cook at as low a temp. as you can without your burner flaming out. Cook as
far away from the flame as you can, if a double burner, put meat over the
unlit side, for example. AVOID FLAIRUPS!! Remember..time and temperature
You MUST introduce smoke to the meat, or it will not be BBQ. Period. Use
some hardwood pellets or moistened Chips of hickory or mesquite combo
applied to your lava rocks. Oak is fine. NEVER USE RESINOUS WOOD, such as
cedar or pine..the resin can impart toxins to the meat and make everyone
sick. Smoke flavor is imparted to meats only within the first 2 hours and
at below temps of 200F. Excessive smoking can only serve to blacken the
meat, or overpower the flavor with smoke. After two hours the meat 'seals'
and nothing else can penetrate the meat...that is why the low temps are so
critical to imparting the BBQ spices and smoke deeper into the meat early
on in the process.
If you can not impart smoke to the meat, there is one other
alternative...marinate the ribs in large ziplock freezer bags with each two
slabs getting one cup of Worcestershire Sauce, one half cup of Wicker's
marinade, and one tablespoon of Liquid Smoke, which is a product found in
the same section as the Wicker's. Marinade overnight..or for at least 8
hours before applying dry rub. It gives a false flavor, but it is better
than no smoke flavor at all.
COOKING TIME:
It should take about 6 hours at 200 degrees (get an oven thermometer and
place it on the grill close to the meat...this is the thermometer to pay
attention to!), or 5 hours at 225, or 4 hours at 250. NEVER COOK HIGHER
THAN 250F!! All you are doing at that temp. is grilling, and you cannot
successfully grill any cut of rib, except for Country Style Ribs.
Apply Smoke for first 2 hours. After one hour, baste ribs with anything!
Beer, wine, Wickers, Gramma's favorite pork baste, whatever...just don't
let the ribs tryout!
After two hours of smoking, wrap EACH SLAB in HEAVY DUTY aluminum foil. Be
careful not to punch holes in foil. This is the STEAMING process, which is
the secret part that makes the ribs so tender. To further tenderize the
meat, pour a 1/3 cup of marinade, or Citric liquid (OJ or pineapple juice
works best) into the foil over the meat, before carefully sealing the top
of the foil. Wrap tight BUT WATCH FOR HOLES IN THE FOIL. Double or triple
wrap, if necessary! That is why the extra heavy-duty foil is so important.
Cook in foil another 2 hours, at the lower temps and 1.5 hours if cooking
at 250.
NOTE: at the end of the foil process, when you open the foil of one slab to
inspect, look for bones shining at you...this means they are steaming too
fast and remove from grill immediately! If there is still mostly meat over
the top of the slab, you are ok. After 1.5 to 2 hours in the foil, take one
slab off the grill and open the foil. Watch for hot steam! When you see
this small amount of BLACK LIQUID (rendered fat) at the bottom of the foil,
that is the signal to remove the slabs from the foil. This Black stuff is
the so called "pig taste" that good rib cooks replace with pure BBQ
flavoring. If you are not careful, the black liquid will literally be
reabsorbed into the meat, making them a little more 'porky' in flavor. I
sometimes stack my slabs on their side...like dominos to allow the Fat to
slow off the slabs into the bottom of the foil. Again, watch out for
pinholes in the foil!
At the appropriate time, remove the foil and place the slabs back on the
grill....this will finish the cooking and firm up the ribs if they have
gotten too tender. About 30 minutes before serving...paintbrush on a
mixture of:
8 parts BBQ Sauce (Cattleman's, Kraft or your own recipe will do) 2 parts
honey some rub (to your taste)
NOT TOO MUCH if you prefer a dry rib...SWAB IT ON if you want a wet rib.
When the ribs are done, take off grill and let cool for about 10 minutes
(as again, you should do with ALL grilled foods) before serving. Just
before serving, lightly dust the slabs with your dry rub. Cut into 3 or 4
bone sections, and ENJOY! Make sure you have plenty of Moist Towlettes or
warm strips of cloth soaked in lemon juice, to fix up the sticky fingers.
Serve with French Bread or Texas Toast, BBQ Beans and Potato Salad, with
the sauce on the side for those who prefer.
Ribs can be frozen after cooking. Wrap in clear film or foil and place in
the freezer. Leave in foil off the grill if you plan on freezing and
cooking later. That required last hour of grilling/finishing will be
achieved in the warming oven at a later date.
To cook frozen ribs, remove from freezer and let thaw for two hours.
Wrapped foil, and put in an oven at 220 for 45 minutes, they are almost as
good as hot off the grill! Don't forget the sauce!
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Rotisserie Barbecued Leg of Pork
1 Leg of pork,9-11# 1 t Mustard,dry
1 c Brown sugar 1/4 c Vinegar
2 T Flour 1/4 t Cloves,ground
1. Insert rotisserie rod through center of meat, place on rotisserie, and
cook over coals that have burned down to red and glowing ash. If using a
meat thermometer, angling it so tip is in center of meat but not
resting in fat or on rod, and roast to 170'F. If you have no thermometer,
roast 3-1/2 to 4 hours, depending on size of roast.
2. Combine remaining ingredients and brush on roast frequently for last 30
minutes of cooking.
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Seafood Stuffed Pork Tenderloin with Shrimp Sauce
4 lb Pork tenderloin 1 tb Chopped onions
1 3/4 Sticks butter 1 tb Honey
1/2 pt Whipping cream 2 tb Worcestershire sauce
1/2 ts Thyme 4 tb Water
1 lb Peeled small shrimp 1/2 ts White pepper
1 lb Crawfish tails 1 ts Salt
3/4 c Chopped green onions 1 ds Tabasco sauce
1/2 c Chopped parsley Salt to taste
1 tb Minced garlic Red & black pepper to taste
3/4 ts Oregano
Slice pork loin down center. Season well with salt, red pepper and black
pepper to taste.
Heat 3/4 stick of butter in saucepan. Saute 1/2 cup green onions, 1/4
cup parsley, garlic and 1/4 teaspoon oregano for five minutes. Add 3/4
pound crawfish tails and saute five minutes.
Place pork loin on foil and pour the above mixture down center. Tie with
string to hold mixture in and fold up sides of foil. Place on top of grill,
cover, and add two handfuls wet mesquite chips to hot coals.
Prepare basting sauce by heating together 1/2 stick butter, 1 tablespoon
honey, 2 tablespoons Worcestershire sauce, and 4 tablespoons water. After
loin begins to brown, baste every 10 minutes.
Prepare shrimp sauce by heating 1/2 stick butter. Add 1 tablespoon
chopped onions, 1/4 cup green onions and 1/4 cup parsley, saute five
minutes. Add 1/2 teaspoon thyme, 1/2 teaspoon white pepper, 1 teaspoon
salt, 1/2 teaspoon oregano, 1 dash Tabasco sauce, 2 dashes Worcestershire
sauce, shrimp and 1/4 pound crawfish tails. Saute 5 minutes. Add whipping
cream and saute 3 minutes.
Remove loin from grill and cut into 1-inch slices. Pour a portion of
shrimp sauce over each slice and enjoy!
Source - Roger's Cajun Cookbook by Vernon Roger
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Slow Cooked Barbecued Spareribs
3/4 c Ketchup 1 tb Worcestershire sauce
1/2 c Cider vinegar 1 Rack of pork ribs, about 4
2 tb Hot sauce -pounds
1 md Onion, grated This is a pretty typical US
3 Garlic cloves, minced -BBQ treatment.
Combine the ketchup, vinegar, hot sauce, onion, garlic and Worcestershire
sauce in a mixing bowl and stir until blended. Pour half of the sauce into
a glass baking dish large enough to hold the ribs in a single layer. Place
the ribs meaty side down in the sauce. Pour remaining sauce over; cover and
refrigerate for 12 to 24 hours.
Heat a charcoal grill until the coals are thickly coated with ash. If you
are using a gas grill, preheat on low for 5 minutes with the lid closed.
Place the ribs on a rack set at least 6 inches from the fire. Grill
slowly, for 15 minutes. Turn and baste with sauce. Ribs should have
browned slightly. If they still look raw, stoke the fire. If they have
browned a great deal or scorched in spots, move ribs to a cooler part of
the fire. Cook for 15 minutes, baste, and turn again. Grill for 30 to 45
minutes longer, turning and basting, every 5 minutes. Watch the fire
carefully, keeping flames away from the ribs.
To serve, slice the rack into individual ribs and pile on a heated platter.
Serves 4.
PER SERVING: 1,065 calories, 76 g protein, 9 g carbohydrate, 79 g fat (30
g saturated), 313 mg cholesterol, 556 Mg sodium, 0 g fiber.
Andrew Schloss, SF Chronicle, 7/22/92.
Posted by Stephen Ceideberg; October 20 1992.
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Slow Cooked Ribs
Salt and pepper White vinegar
Barbecue sauce -- tomato Sparkling water
Based
Season whole uncut slabs of pork ribs with salt and pepper, cook slowly in
a smoker using low heat (220 Maximum) for two hours. Then baste ribs with a
mix of equal parts tomato-based barbeque sauce, white vinegar, and
sparkling water every half hour the next three hours. For the final hour of
cooking, change the baste to a mix of equal parts barbeque sauce and
sparkling water. The ribs will have cooked a total of six hours. Serve with
plenty of sauce on the side.
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Southern Spareribs
6 lb Ribs 3 tb Soy sauce
1 c Ketchup 1 ts Salt
1/2 c Brown sugar 1 c Dr. pepper
1/4 c Honey
Recipe by: Judy Howle Pierce meaty parts of ribs with a fork. Mix rest of
ingred. Soak ribs in marinade overnight. Remove from marinade and place on
smoker grid or in rib rack on grid.
Use 8 lbs. charcoal, 4 qts. hot water and 3 sticks wood and smoke 2-1/2 to
3-1/2 hrs.
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Spicy Pork Steak
1 1/2 lb Pork steak 1 tb Paprika
Dry Spice Rub 1/2 ts Thyme
1 ts Garlic powder 1/2 ts Oregano
2 ts Black pepper 1/2 ts Rosemary
1/2 ts Cayenne pepper 1/2 ts Salt
Combine spices and coat meat. Let stand 30 min. before cooking. Grill over
medium heat. Sprinkle additional spice when turning
Typed by Annette Johnsen Source Kansas City Barbq Society
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Sweet & Sour Pork Ribs
3 lb Pork spareribs 1 c Sweet and sour sauce
----------------------------SWEET-AND-SOUR SAUCE----------------------------
1 c Apricot preserves 1 tb Lemon juice
1 tb Vinegar 2 ts Soy sauce
Find a great price on spareribs in the supermarket? Divide your purchase
into three-pound portions and cook as in step 2. Cool, place in freezer
bags and freeze until needed. While the grill is heating up, defrost the
ribs in the microwave.
~------------------------------------------------------ ~------------------
1. About 1/2 hour before cooking, prepare barbecue grill.
2. Cut pork between rib bones into serving-size portions. Place ribs meaty
side down in 2- or 3-quart rectangular microwave proof dish, with thicker
portions toward outside of dish (overlapping ribs if necessary). Cover with wax
paper and microwave on High for 5 minutes, then on Medium for 15 minutes.
Turn ribs over; place less-cooked pieces toward outside of dish. Cover again and
microwave on Medium for 15 minutes, or until tender.
3. Place ribs on grill over medium-hot coals. (Coals should be ash-gray with no
flame.) Cook for 10 minutes, turning once and basting with 1/2 cup Sweet-and-Sour
sauce. Serve with remaining sauce. This sauce can be made and stored in the refrigerator
for up to a month.
(This quick and easy sauce is wonderful with barbecued ribs and poultry.)
1. In 2-cup glass measure, combine all ingredients.
2. Microwave on High for 4 to 5 minutes, stirring once, until boiling. Makes 1 cup.
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Sweet-Sour Barbecued Ribs
-Waldine Van Geffen VGHC42A 6 lb Back Ribs; Cut in small
1 1/4 c Ketchup -serving pieces
3/4 c Water 1 sm Onion
1/4 c Honey 1/2 ts Salt
2 tb Worcestershire Sauce 1/2 ts Pepper
4 ts Lemon Juice
Mix all ingredients except ribs. Cook for 10 minutes, stirring
occasionally. Prepare a charcoal grill, and cook ribs for one hour over
medium-hot coals, turning occasionally. Brush ribs with sauce. Turn and
cook for 20 minutes or longer until done. Source: Recipes from the
Birthplace of Bill Clinton, Wanda Powell. (wrv)
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Tasso
1 10 pound boneless pork butt 3 tb White pepper
5 tb Salt 2 tb Paprika
5 tb Cayenne pepper 2 tb Cinnamon
3 tb Freshly ground black pepper 2 tb Garlic powder
Recipe by: Alex Patout (Contributed by Kit Anderson) Trim the pork of all
excess fat and cut it into strips about 1 inch thick and at least 4 inches
long. Mix together the seasonings and place in a shallow pan. Roll each
strip of pork in the seasoning mixture and place on a tray. Cover with
plastic wrap and refrigerate at least overnight (preferable a couple of
days).
Prepare your smoker. Place the pork strips on a grill or rod and smoke
until done, 5-7 hours. Don't let the smoker get too hot. Remove the meat
and let it cool completely, then wrap well in plastic and foil. The tasso
will keep well in the refrigerator for up to 10 days, and it also freezes
very well.
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Vic's Spare Ribs
2 lb Spare ribs 2 ts Curry powder
2 cn Choy sweet and sour sauce 2 tb Vinegar
2 ts Chili powder Salt & pepper
Cook the Spare Ribs slowly. When the ribs are done add the other
ingredients and simmer for 45 minutes.
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World Championship Barbequed Ribs
5 lb Pork loin back ribs
----------------------------------DRY RUB----------------------------------
4 tb Paprika 2 ts Pepper, black
2 ts Salt 2 ts Pepper, white
2 ts Onion powder 2 ts Pepper, red
-------------------------------BARBEQUE SAUCE-------------------------------
6 tb Salt 4 c Vinegar, white
6 tb Pepper, black 4 c Water
6 tb Chili powder 1 ea Onion, large, yellow, diced
4 c Ketchup 1/2 c Molasses, sorghum
Barbeque Sauce: Combine ingredients in a large saucepan. Bring to a
rolling boil, reduce heat and simmer 1 1/2 hours, stirring every 10 minutes
or so. Pour into sterilized canning jars, seal and let stand 2 to 6 weeks
before use. (If you are like me, not much chance of this happening, but it
is a nice touch to the recipe - CWS)
Dry Rub: Mix ingredients together thoroughly.
Preparation: Sprinkle dry rub liberally on ribs. Allow ribs to stand 20
to 30 minutes at room temperature until the rub appears wet. Prepare a
smoker for long, slow (230 degree) indirect cooking, using hickory chips or
other hardwood chips for extra flavor. Cook ribs, bone side down, for 2
hours at 230 degrees in a smoker using indirect heat. Turn and cook 2 more
hours. Turn and cook one more hour. During the last 15 minutes, baste
with barbeque sauce diluted by half with water. Serve ribs with warmed,
undiluted sauce on the side.
From David Cox, Little Rock, winner of the 1991 World Championship Barbecue
Cooking Contest in Memphis, TN
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