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Authentic Southern Barbecued Ribs (Secret Recipe)

 
Authentic Southern Barbecued Ribs (Secret Recipe)
634

Near perfect pork ribs with a beautiful sweet, tangy and sticky exterior and fall off the bone meat.

Yield

6

servings

Prep

1

hrs

Cook

hrs

Ready

4

hrs

Trans-fat Free
 

Ingredients

3 pounds pork ribs
full rack
Secret sauce
32 ounces ketchup
½ cup prepared mustard
½ pound brown sugar, dark
large onions
coarsely chopped
3 tablespoons vinegar
2 large lemons
sliced
red hot pepper sauce
to taste
*
black pepper
fresh ground, lots to taste
*

Directions

Preparation time: ½ 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. (Even better is to use a barbecue to brown instead of your oven broiler for this step)

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 aluminum 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

 

* not incl. in nutrient facts

Reviews

+1

over 3 years

Fantastic! Turned out brilliantly (see the photos) - great technique for ensure the flavour penetrates deep into the ribs. Cutting the ribs and then double-grilling makes certain that the sauce and flavour gets distributed throughout.

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Nutrition Facts

Serving Size 489g (17.2 oz)
Amount per Serving
Calories 116353% of calories from fat
 % Daily Value *
Total Fat 69g 105%
Saturated Fat 25g 125%
Trans Fat 0g
Cholesterol 268mg 89%
Sodium 2263mg 94%
Total Carbohydrate 27g 27%
Dietary Fiber 2g 8%
Sugars g
Protein 118g
Vitamin A 31% Vitamin C 68%
Calcium 18% Iron 29%
* based on a 2,000 calorie diet How is this calculated?

 

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