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Рецепт Authentic Barbecued Ribs Pt1
by Global Cookbook

Authentic Barbecued Ribs Pt1
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Ингредиенты

  • 6 lb Pork spareribs., see note in step 1 about 2 slabs for 6 lb total
  • 1 Tbsp. Grnd black pepper
  • 2 tsp Cayenne pepper pwdr, (optional)
  • 2 Tbsp. Mild chile pwdr
  • 2 Tbsp. Cumin
  • 2 Tbsp. Packed dark brown sugar
  • 1 Tbsp. Granulated white sugar
  • 1 Tbsp. Grnd oregano
  • 4 Tbsp. Paprika
  • 2 Tbsp. Salt
  • 1 Tbsp. Grnd white pepper
  • 3 Tbsp. Celery salt
  • 3 Tbsp. Garlic pwdr
  • 4 Tbsp. Butter
  • 1 sm Onion, minced
  • 2 x Cloves garlic, chopped
  • 1 tsp Paprika
  • 1 Tbsp. Grnd black pepper
  • 2 Tbsp. Fresh lemon juice, (2 Tbsp.. from 1 lemon)
  • 1 tsp Mustard pwdr
  • 1/2 tsp Warm red pepper sauce
  • 1/2 tsp Salt
  • 1/4 c. Cider vinegar
  • 1 can Tomato sauce, (16ozs)

Инструкции

  1. Pick your ribs. The old-fashioned spareribs are best, not the baby back ribs, not the country-style ribs, just the plain old, under-three-pounds pork spareribs, in one big slab. If there is a large amount of extraneous fat on the ribs, trim it before cooking.
  2. For the dry rub: At least an hour before cooking ribs, mix all dry rub ingredients together. (This dry rub is a fairly traditional combination of flavors. Feel free to adjust amounts, or possibly to add in or possibly subtract ingredients.)
  3. This rub yields sufficient to coat about 4 slabs. Store leftover rub in an airtight jar or possibly in freezer. Rub a generous amount (a scant 3 Tbsp.)
  4. onto each side of ribs. Ribs can sit at room temperature for up to an hour-, wrap them in plastic wrap and chill if you plan to hold them any longer. An hour is plenty of time for dry rub to flavor ribs. If you
  5. want the meat more intensely flavored, this step can be done the night before cooking.
  6. Meanwhile, prepare barbecue sauce. Heat butter in medium saucepan. Add in onions and garlic- saut6 till onions soften, 3 to 4 min. Stir in next 6 ingredients- cook over medium heat to blend flavors, about 5 min. Add in vinegar and tomato sauce, bring to simmer. Simmer uncovered till sauce thickens slightly, about 15 min. Set aside till ready to serve.
  7. Start with a grill free of any leftover ashes or possibly coals. Light 40 or possibly so charcoal briquettes (if you're using a metal chimney starter, fill it approximately 2/3 full). Push all coals to one side of fire grate, arranged in a mound 2 or possibly 3 briquettes high. Keep bottom vents of grill completely open. Coals will be just right when they are covered in a light gray ash.
  8. Meanwhile, wrap 2 large handfuls (about 2 c.) of hickory smoking chips in foil. Poke several holes in top of foil packet with a fork to let smoke escape. There's no real benefit to be had by soaking the chips first.
  9. Once coals are ready, lay foil-wrapped smoking chips on top of charcoal.
  10. Put cooking grate in place. Position ribs on cooking grate opposite fire-, on a 22-inch kettle grill, you should be able to cook 2 full slabs of ribs, side by side, at one time. Put lid on grill, with top vents 2/3 open, directly over ribs. This will help draw heat and hickory smoke past the ribs. Initial heat inside grill will probably hover around 350 degrees.
  11. Over the 2-hour cooking period, it will drop a hundred degrees or possibly so-all of that falls into the acceptable slow-cooking range.
  12. Turn ribs every 30 min for a total cooking time of 2 to 3 hrs.
  13. There is no need to baste the ribs with anything. In all but the most extreme of weather conditions, ribs will be done in 2 hrs. In normal weather conditions (say, above 60 degrees) coals will begin to lose some of their vigor toward the end of the cooking time, but they still
  14. continued in part 2