Luther's Barbecued Ribs
Submitted by mybabies
Luther’s barbecued ribs char on the grill while basted with Florida-style sauce: butter, cider vinegar, horseradish, lime, and ketchup. Tangy, hot, and butter-rich basting for an hour.
YIELD
6 servingsPREP
10 minCOOK
80 minREADY
90 minA Sunshine State take on barbecued pork ribs that throws out the sweet, ketchup-heavy approach in favor of butter, cider vinegar, lime, and a full jar of horseradish. The sauce is sharper than most BBQ, lighter on tomato, and built for basting hot ribs over coals every 10 minutes for an hour.
Lime is the call here over lemon. The note from the original recipe says lime brings the right tang to pork, while lemon suits chicken. Horseradish adds a sinus-clearing bite that mellows as the sauce cooks down on the grill. Direct heat over hot coals chars the surface and renders the fat, while frequent basting builds a glossy lacquer on the bones. Keep a water bottle ready: the butter-rich sauce flares fast.
Chef Tips
- Simmer the sauce 20 to 25 minutes before basting. Raw horseradish and vinegar are too aggressive; cooking mellows both.
- Baste every 10 minutes, not constantly. Each layer needs time to set on the meat before the next coat goes on.
- Keep a spray bottle of water at the grill. The butter in the sauce causes flare-ups when it hits the coals.
- Check doneness by cutting near the bone in a center rib. Clear or golden juices mean done.
Variations
- Use lemon instead of lime if grilling chicken instead, per the original Florida sauce note.
- Add a tablespoon of brown sugar to the sauce for a touch of sweetness if it tastes too sharp.
- Reduce horseradish by half for milder palates, or double it if you want maximum heat.
Ingredients
Directions
PREPARE FLORIDA BARBECUE SAUCE: In a medium stainless-steel or enamelware saucepan melt margarine or butter slowly.
Add vinegar, ketchup, 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.
Comments
This recipe is deadly good. It’s a grilling experience. I have gotten lot of compliments on this one being a fan of smoking ribs, as opposed to grilling ribs this recipe really change my mind