Ingredients with Measurements:
- 2 racks of baby back ribs
- 1 cup of ketchup
- 1/2 cup of brown sugar
- 1/4 cup of apple cider vinegar
- 2 tablespoons of Worcestershire sauce
- 2 tablespoons of soy sauce
- 1 tablespoon of Dijon mustard
- 1 tablespoon of smoked paprika
- 1 tablespoon of garlic powder
- 1 tablespoon of onion powder
- 1 habanero pepper, seeded and finely chopped
- Salt and pepper to taste
Special equipment needed:
- Grill or smoker
- Aluminum foil
Step-by-step instructions:
1. Preheat your grill or smoker to 250°F.
2. Remove the membrane from the back of the ribs and season them with salt and pepper.
3. In a bowl, mix together the ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, soy sauce, Dijon mustard, smoked paprika, garlic powder, onion powder, and chopped habanero pepper.
4. Brush the ribs with the BBQ sauce and wrap them tightly in aluminum foil.
5. Place the ribs on the grill or smoker and cook for 3 hours.
6. After 3 hours, remove the ribs from the foil and brush them with more BBQ sauce.
7. Place the ribs back on the grill or smoker and cook for an additional hour, or until the meat is tender and the internal temperature reaches 190°F.
8. Let the ribs rest for 10 minutes before slicing and serving.
Time:
Preparation time: 20 minutes
Cooking time: 4 hours
Temperature:
Grill or smoker temperature: 250°F
Internal temperature of ribs: 190°F
Serving size:
4-6 servings
Nutritional information:
Calories: 580
Fat: 32g
Carbohydrates: 40g
Protein: 36g
Sodium: 1420mg
Sugar: 34g
Substitutions for ingredients:
- If you don't have habanero pepper, you can use jalapeño pepper or cayenne pepper instead.
- If you don't have apple cider vinegar, you can use white vinegar or red wine vinegar.
- If you don't have soy sauce, you can use tamari or coconut aminos.
Variations:
- You can use spare ribs instead of baby back ribs.
- You can add more or less habanero pepper depending on your spice preference.
- You can add a tablespoon of honey to the BBQ sauce for a sweeter flavor.
Tips and tricks:
- Make sure to remove the membrane from the back of the ribs for a more tender texture.
- Brush the ribs with BBQ sauce every hour for a more flavorful crust.
- 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 your oven to 350°F.
- Wrap the ribs in aluminum foil and place them on a baking sheet.
- Bake for 15-20 minutes, or until heated through.
Presentation ideas:
- Serve the ribs on a platter with extra BBQ sauce on the side.
- Garnish with chopped fresh parsley or cilantro.
Garnishes:
- Chopped fresh parsley or cilantro
Pairings:
- Corn on the cob
- Baked beans
- Coleslaw
- Potato salad
Suggested side dishes:
- Corn on the cob
- Baked beans
- Coleslaw
- Potato salad
Troubleshooting advice:
- If the ribs are tough, they may need to cook for longer.
- If the BBQ sauce is too thick, you can thin it out with a little bit of water or apple cider vinegar.
Food safety advice:
- Make sure to cook the ribs to an internal temperature of 190°F to ensure they are safe to eat.
- Store leftover ribs in the refrigerator within 2 hours of cooking.
Food history:
- BBQ ribs have been a popular dish in the United States since the 19th century, with different regions having their own unique styles.
Flavor profiles:
- Spicy, sweet, tangy
Serving suggestions:
- Serve with a cold beer or a glass of iced tea.
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