Ingredients with Measurements:
- 2 racks of pork ribs (about 4 pounds)
- 1 cup of BBQ sauce
- 1/2 cup of brown sugar
- 1/4 cup of apple cider vinegar
- 2 tablespoons of Worcestershire sauce
- 1 tablespoon of smoked paprika
- 1 tablespoon of garlic powder
- 1 tablespoon of onion powder
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
Special equipment needed:
- Grill or smoker
- Aluminum foil
- Basting brush
Step-by-step instructions:
1. Preheat the grill or smoker to 225°F.
2. Remove the membrane from the back of the ribs and trim any excess fat.
3. In a bowl, mix together the BBQ sauce, brown sugar, apple cider vinegar, Worcestershire sauce, smoked paprika, garlic powder, onion powder, salt, and black pepper.
4. Brush the ribs generously with the BBQ sauce mixture on both sides.
5. Wrap each rack of ribs tightly in aluminum foil.
6. Place the ribs on the grill or smoker and cook for 3-4 hours, or until the internal temperature of the meat reaches 190°F.
7. Remove the ribs from the grill or smoker and carefully unwrap them from the foil.
8. Brush the ribs with more BBQ sauce and return them to the grill or smoker for another 30 minutes, or until the sauce is caramelized and sticky.
9. Let the ribs rest for 10 minutes before slicing and serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 3-4 hours
Temperature:
- Grill or smoker temperature: 225°F
- Internal temperature of the meat: 190°F
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 600
- Fat: 35g
- Carbohydrates: 35g
- Protein: 40g
Substitutions for ingredients:
- You can use any type of pork ribs, such as baby back ribs or spare ribs.
- You can use any type of BBQ sauce, or make your own from scratch.
- You can use white sugar instead of brown sugar.
- You can use any type of vinegar, such as white vinegar or red wine vinegar.
- You can omit the Worcestershire sauce if you don't have it.
- You can use regular paprika instead of smoked paprika.
Variations:
- You can add different spices to the BBQ sauce mixture, such as cumin, chili powder, or cayenne pepper.
- You can use a different type of meat, such as beef ribs or chicken wings.
- You can experiment with different BBQ sauce flavors, such as honey mustard or teriyaki.
Tips and tricks:
- Make sure to remove the membrane from the back of the ribs, as it can be tough and chewy.
- Use a basting brush to apply the BBQ sauce mixture evenly on both sides of the ribs.
- Wrapping the ribs in aluminum foil helps to keep them moist and tender.
- Letting the ribs rest before slicing allows the juices to redistribute and makes them more flavorful.
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 in a baking dish 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 fresh herbs, such as parsley or cilantro.
Garnishes:
- Chopped fresh herbs, such as parsley or cilantro.
- Sliced green onions.
- Lemon or lime wedges.
Pairings:
- Coleslaw
- Cornbread
- Baked beans
- Potato salad
Suggested side dishes:
- Coleslaw
- Cornbread
- Baked beans
- Potato salad
Troubleshooting advice:
- If the ribs are tough, they may not have cooked long enough. Increase the cooking time by 30 minutes and check the internal temperature again.
- If the ribs are dry, they may have cooked for too long. Reduce the cooking time by 30 minutes and check the internal temperature again.
Food safety advice:
- Make sure to cook the ribs to an internal temperature of 190°F to ensure they are fully cooked and 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 for many years, with different regions having their own unique styles and flavors.
Flavor profiles:
- Smoky, sweet, tangy, and savory.
Serving suggestions:
- Serve the ribs hot off the grill or smoker, with plenty of napkins on hand.
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