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Memphis In May BBQ Ribs
Rich and flavoursome, our prime BBQ rib recipe is
a pleaser
Ingredients
For the dry rub
4
teaspoons paprika
2
teaspoons salt
2
teaspoons onion powder
2
teaspoons ground black pepper
1 teaspoon
cayenne
For the BBQ sauce
6
tablespoons salt
6
tablespoons black pepper
6
teaspoons chili powder
4 cups
ketchup
4 cups
white vinegar
4 cups
water
1 large
yellow onion; diced
1/2 cup
sorghum molasses
Method
Mix all
Dry Rub ingredients together in jar, cover and shake well to mix.
Sprinkle rub liberally on ribs. Allow to stand 20 to 30 minutes at room
temperature until rub appears wet.
Prepare
smoker for long, slow cooking using hickory chips for flavor. Cook
ribs, bone side down at 230ºF for 2 hours using indirect heat. Turn and
cook 1 more hour. During last 15 minutes, baste with BBQ sauce diluted
by 1/2 with water.
Serve ribs
with warm undiluted sauce on the side.
Combine
all of the BBQ sauce ingredients together in a large saucepan. Bring
the sauce to a rolling boil, reduce heat and simmer for 1-1/2 hours,
stirring every 10 minutes or so.
Pour into sterilized jars, seal and let stand for 2 to 6 weeks before
using.
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