Ingredients with Measurements:
- 2 racks of pork ribs
- 1 cup of HP Sauce
- 1/2 cup of ketchup
- 1/4 cup of brown sugar
- 1/4 cup of apple cider vinegar
- 2 tablespoons of Worcestershire sauce
- 1 tablespoon of Dijon mustard
- 1 teaspoon of garlic powder
- 1 teaspoon of onion powder
- Salt and pepper to taste
Special equipment needed:
- Grill or smoker
- Aluminum foil
- Basting brush
Step-by-step instructions:
1. Preheat the grill or smoker to 250°F.
2. In a bowl, mix together the HP Sauce, ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, Dijon mustard, garlic powder, onion powder, salt, and pepper until well combined.
3. Place the ribs on a large sheet of aluminum foil and brush generously with the sauce mixture, making sure to coat both sides.
4. Wrap the ribs tightly in the foil, making sure there are no holes or gaps.
5. Place the foil-wrapped ribs on the grill or smoker and cook for 3-4 hours, or until the meat is tender and falls off the bone.
6. Remove the ribs from the foil and brush with more sauce. Place the ribs back on the grill or smoker and cook for an additional 30 minutes, or until the sauce is caramelized and sticky.
7. Remove the ribs from the grill or smoker and let them rest for 10 minutes before slicing and serving.
Time:
Preparation time: 20 minutes
Cooking time: 3-4 hours
Temperature:
Grill or smoker temperature: 250°F
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 25g
Carbohydrates: 25g
Protein: 30g
Substitutions for ingredients:
- You can use any type of pork ribs you prefer, such as baby back or spare ribs.
- If you don't have HP Sauce, you can use any other barbecue sauce of your choice.
- You can use honey or maple syrup instead of brown sugar.
- If you don't have apple cider vinegar, you can use white vinegar or lemon juice.
- You can use any type of mustard you prefer.
Variations:
- You can add hot sauce or cayenne pepper for a spicy kick.
- You can add liquid smoke for a smoky flavor.
- You can use beef ribs instead of pork ribs.
Tips and tricks:
- Make sure to wrap the ribs tightly in foil to prevent any steam from escaping.
- Baste the ribs with sauce every hour to keep them moist and flavorful.
- Let the ribs rest before slicing to allow the juices to redistribute.
Storage instructions:
- Store leftover ribs in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Preheat the oven to 350°F.
- Place the ribs on a baking sheet and cover with foil.
- Bake for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the ribs on a platter with a side of coleslaw and cornbread.
- Garnish with chopped parsley or green onions.
Pairings:
- Serve with a cold beer or a glass of red wine.
Suggested side dishes:
- Coleslaw
- Cornbread
- Baked beans
- Potato salad
Troubleshooting advice:
- If the ribs are tough, they need to cook longer.
- If the ribs are dry, they need more sauce or basting.
Food safety advice:
- Make sure to cook the ribs to an internal temperature of 145°F to ensure they are safe to eat.
- Wash your hands and all surfaces that come into contact with raw meat to prevent cross-contamination.
Food history:
- HP Sauce was first created in the UK in the late 19th century and is now a popular condiment around the world.
Flavor profiles:
- Sweet, tangy, and savory.
Serving suggestions:
- Serve the ribs with a side of coleslaw and cornbread for a classic barbecue meal.
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