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Traditional Texas BBQ Pork Ribs
Ingredients
6 pounds
pork spareribs
1 1/2 cups
white sugar
1/4 cup
salt
2 1/2
tablespoons ground black pepper
3
tablespoons sweet paprika
1 teaspoon
cayenne pepper, or to taste
2
tablespoons garlic powder
5
tablespoons pan drippings
1/2 cup
chopped onion
4 cups
ketchup
3 cups hot
water
4
tablespoons brown sugar
cayenne
pepper to taste
salt and
pepper to taste
1 cup wood
chips, soaked
Preparation
Clean the
ribs, and trim away any excess fat. In a medium bowl, stir together the
sugar, 1/4 cup salt, ground black pepper, paprika, 1 teaspoon cayenne
pepper, and garlic powder.
Coat ribs liberally with spice mix. Place the ribs in two 10x15 inch
roasting pans, piling two racks of ribs per pan. Cover, and refrigerate
for at least 8 hours.
Preheat
oven to 275 degrees F (135 degrees C). Bake uncovered for 3 to 4 hours,
or until the ribs are tender and nearly fall apart.
Remove 5
tablespoons of drippings from the bottom of the roasting pans, and
place in a skillet over medium heat. Cook onion in pan drippings until
lightly browned and tender.
Stir in ketchup, and heat for 3 to 4 more minutes, stirring constantly.
Next, mix in water and brown sugar, and season to taste with cayenne
pepper, salt, and pepper.
Reduce heat to low, cover, and simmer for 1 hour, adding water as
necessary to achieve desired thickness.
Preheat
grill for medium-low heat.
When ready
to grill, add soaked wood chips to the coals or to the smoker box of a
gas grill. Lightly oil grill grate. Place ribs on the grill two racks
at a time so they are not crowded. Cook for 20 minutes, turning
occasionally.
Baste ribs with sauce during the last 10 minutes of grilling, so the
sauce does not burn.
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