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Bbq Ribs, Apple City Championship

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Submitted by Jovermyer

YIELD

servings

PREP

30 min

COOK

5

READY

16 hrs

Ingredients

8 8
EACH EACH PORK RIBS
racks *
Dry rub
2 ½ 38
TABLESPOONS ML BLACK PEPPER
2 ½ 38
TABLESPOONS ML PAPRIKA
1 ¼ 6.3
TEASPOONS ML RED PEPPER FLAKES
ground
1 ¼ 6.3
TEASPOONS ML GARLIC POWDER
1 ½ 7.5
TEASPOONS ML CELERY SALT
¾ 3.8
TEASPOON ML DRY MUSTARD
Bbq sauce
1 237
CUP ML KETCHUP
¼ 59
2 3E+1
TABLESPOONS ML WORCESTERSHIRE SAUCE
¾ 3.8
TEASPOON ML GARLIC POWDER
¼ 59
CUP ML APPLE CIDER VINEGAR
apple
¼ 59
CUP ML APPLE JUICE
¾ 3.8
TEASPOON ML ONIONS
med sized finely grated
¼ 0.3
EACH EACH APPLES
medium, grated, golden delicious
2 1E+1
TEASPOONS ML GREEN BELL PEPPERS
grated

Directions

MIX TOGETHER INGREDIENT FOR DRY RUB.

PLACE ON RIBS COATING BOTH SIDES.

WRAP IN FOIL FOR 8 to 10 HRS TO MAKE BBQ SAUE COMBINE ALL INGREDIENTS AND BRING TO A BOIL.

ADD ONION APPLE AND GREEN PEPPERS SIMMER UNCOVERED TO THE DESIRED THICKNESS TO SMOKE RIBS: 5½ HRS AT 180 to 200 DEGREES BASTE WITH APPLE JUICE DURING COOKING. BASTE WITH THE SAUCE DURING THE LAST 15MIN.

* not incl. in nutrient facts Arrow up button

Comments


Food Junkie

Excellent, I made a few ajustments to suit our own cooking style:

-seared on BBQ-dbl recipe-sauteed 1 sm onion in 2 TBS butter-1 sm apple-substituted 1 tsp celery seed for celery salt-1 tsp rosemary-dbl garlic-1/2 cup brown sugar-1/2 the pepper-

Food Junkie

oops...forgot to say that I finished them in the crock pot/slow cooker

 

 

Nutrition Facts

Serving Size 137g (4.8 oz)
Amount per Serving
Calories 112 9% from fat
 % Daily Value *
Total Fat 1g 2%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 2539mg 106%
Total Carbohydrate 9g 9%
Dietary Fiber 3g 13%
Sugars g
Protein 7g
Vitamin A 54% Vitamin C 37%
Calcium 5% Iron 18%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
 

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