Ingredients with Measurements:
- 2 racks of pork ribs
- 1 cup Louisiana hot sauce
- 1/2 cup ketchup
- 1/4 cup apple cider vinegar
- 1/4 cup brown sugar
- 2 tablespoons Worcestershire sauce
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon smoked paprika
- 1 teaspoon cayenne pepper
- Salt and pepper to taste
Special equipment needed:
- Grill or smoker
- Aluminum foil
- Basting brush
Step-by-step instructions:
1. Preheat your grill or smoker to 225°F.
2. In a mixing bowl, combine the Louisiana hot sauce, ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, garlic powder, onion powder, smoked paprika, cayenne pepper, salt, and pepper. Mix well.
3. Remove the membrane from the back of the ribs and season both sides with salt and pepper.
4. Place the ribs on the grill or smoker and cook for 2 hours.
5. After 2 hours, remove the ribs from the grill or smoker and wrap them tightly in aluminum foil.
6. Return the ribs to the grill or smoker and cook for an additional 2 hours.
7. After 2 hours, remove the ribs from the foil and brush them generously with the Louisiana hot sauce BBQ sauce.
8. Return the ribs to the grill or smoker and cook for an additional 30 minutes, basting with the sauce every 10 minutes.
9. Remove the ribs from the grill or smoker and let them rest for 10 minutes before slicing and serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 4.5 hours
Temperature:
- Grill or smoker temperature: 225°F
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 550
- Fat: 35g
- Carbohydrates: 24g
- Protein: 35g
Substitutions for ingredients:
- You can substitute any brand of hot sauce for Louisiana hot sauce.
- You can use tomato sauce instead of ketchup.
- You can use any type of vinegar instead of apple cider vinegar.
- You can use honey instead of brown sugar.
Variations:
- You can add more or less cayenne pepper depending on your desired level of spiciness.
- You can add liquid smoke to the BBQ sauce for a smokier flavor.
Tips and tricks:
- Make sure to remove the membrane from the back of the ribs to ensure they cook evenly.
- Wrapping the ribs in aluminum foil helps to keep them moist and tender.
- Basting the ribs with the BBQ sauce every 10 minutes helps to build flavor and create a sticky glaze.
Storage instructions:
- Store leftover ribs in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, wrap the ribs in foil and place them in a 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the ribs on a platter with a side of coleslaw and cornbread.
Garnishes:
- Garnish with chopped fresh parsley or green onions.
Pairings:
- Serve with a cold beer or a glass of sweet tea.
Suggested side dishes:
- Coleslaw, cornbread, baked beans, mac and cheese, or potato salad.
Troubleshooting advice:
- If the ribs are tough, they may need to cook longer. Wrap them in foil and return them to the grill or smoker for an additional hour.
Food safety advice:
- Make sure to cook the ribs to an internal temperature of 145°F to ensure they are safe to eat.
Food history:
- BBQ ribs are a popular dish in the Southern United States, with each region having its own unique style and flavor.
Flavor profiles:
- These Louisiana hot sauce BBQ ribs are spicy, tangy, and slightly sweet.
Serving suggestions:
- Serve the ribs with plenty of napkins and a side of wet wipes, as they can be messy to eat.
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