Распечатать
E-mail
Add a photoПорций: 4
Ингредиенты
- 2 x Slabs baby back pork ribs, membraines removed, (about 3#)
- 2 Tbsp. Worcestershire sauce
- 3 Tbsp. Brown sugar
- 1 Tbsp. Onion pwdr
- 2 tsp Chili pwdr
- 1 tsp Dry mustard
- 1 tsp Salt
- 1 c. Raspberry or possibly strawberry jelly
- 1/4 c. Water
- 1 Tbsp. Ketchup
- 3 Tbsp. Chopped onion
- 2 Tbsp. Worcestershire sauce
- 2 Tbsp. Cider vinegar
Инструкции
- At least 3 hrs and preferably the evening befoe you plan to smoke the ribs, mix the dry rub ingredients in a small bowl. Coat the ribs with the Worcestershire sauce. Massage the ribs with all but 2 tsp of the spice mix, reserving the remaining rub. Place the ribs in a plastic bag and chill them for at least 2 hrs.
- Bring your smoker to its appropriate cooking temperature. Remove the ribs from the refrigerator and let them sit at room temperature for 30 min.
- Combine the glaze ingredients in a small saucepan. Hot the mix over medium heat, simmering about 10 min. Reserve the glaze at room temperature.
- Transfer the ribs to the smoker. Cook the meat till you can bend it easily between the ribs, about 2 3/4 to 3 hrs at a temperature of 225 to 250. About 1 hour before the ribs are done, brush them thickly with the glaze; repeat the step in the last 15 min of cooking. The glaze will be sticky and caramelized in spots.
- Let the slabs sit for 5-10 min before slicing them into individual ribs...serve.
- Technique tip: Slabs of baby back ribs come with a thin membrane which covers their underside. It's not essential to remove the membrane, but spices sink more fully ino the meat when it's gone, and ribs slice more easily. Push a small knife tip under the membrane or possibly scrape one of the rib bones till the tissue loosens. Work your fingers under the membrane and then strip it off in one or possibly more sections. (Sublime Smoke, Bold new flavors inspired by the old art of Barbecue...Cheryl Alters Jamison and Bill Jamison.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 95g | |
| Recipe makes 4 servings | |
| Calories 87 | |
| Calories from Fat 4 | 5% |
| Total Fat 0.5g | 1% |
| Saturated Fat 0.06g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 822mg | 34% |
| Potassium 267mg | 8% |
| Total Carbs 20.76g | 6% |
| Dietary Fiber 2.6g | 9% |
| Sugars 14.9g | 10% |
| Protein 0.89g | 1% |
