Ingredients with Measurements:
- 2 racks of pork ribs
- 2 cups of ketchup
- 1 cup of apple cider vinegar
- 1/2 cup of brown sugar
- 1/4 cup of Worcestershire sauce
- 1/4 cup of soy sauce
- 1/4 cup of sassafras root bark
- 2 tablespoons of garlic powder
- 2 tablespoons of onion powder
- 1 tablespoon of smoked paprika
- 1 tablespoon of salt
- 1 tablespoon of black pepper
- 1/4 cup of water
Special equipment needed:
- Smoker or grill
- Aluminum foil
- Basting brush
Step-by-step instructions:
1. Preheat your smoker or grill to 225°F.
2. In a large mixing bowl, combine ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, soy sauce, garlic powder, onion powder, smoked paprika, salt, and black pepper. Mix well.
3. Add sassafras root bark to the mixture and stir.
4. Place the ribs on a large sheet of aluminum foil and brush the mixture generously over the ribs, making sure to cover all sides.
5. Wrap the ribs tightly in the aluminum foil and place them on the smoker or grill.
6. Cook the ribs for 3 hours.
7. After 3 hours, remove the ribs from the aluminum foil and place them back on the smoker or grill.
8. Brush the ribs with the remaining sauce and cook for an additional hour, or until the internal temperature of the ribs reaches 165°F.
9. Remove the ribs from the smoker or grill and let them rest for 10 minutes.
10. Cut the ribs into individual portions and serve.
Time:
Preparation time: 20 minutes
Cooking time: 4 hours
Temperature:
Smoker or grill temperature: 225°F
Internal temperature of the ribs: 165°F
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 700
Fat: 45g
Carbohydrates: 35g
Protein: 40g
Substitutions for ingredients:
- Pork ribs can be substituted with beef ribs or chicken wings.
- Sassafras root bark can be substituted with sarsaparilla root or birch bark.
Variations:
- Add 1/4 cup of honey to the sauce for a sweeter flavor.
- Use a different type of wood chips for smoking, such as hickory or mesquite, to add a different flavor to the ribs.
Tips and tricks:
- Make sure to wrap the ribs tightly in aluminum foil to prevent the sauce from leaking out.
- Baste the ribs with the sauce every hour to keep them moist and flavorful.
- Let the ribs rest for 10 minutes before cutting to allow the juices to redistribute.
Storage instructions:
Leftover ribs can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the ribs, wrap them in aluminum foil and place them in a preheated oven at 350°F for 10-15 minutes.
Presentation ideas:
Serve the ribs on a large platter with a side of coleslaw and cornbread.
Garnishes:
Garnish the ribs with chopped green onions or parsley.
Pairings:
Serve the ribs with a cold beer or a glass of sweet tea.
Suggested side dishes:
- Coleslaw
- Cornbread
- Baked beans
- Potato salad
Troubleshooting advice:
- If the ribs are too dry, baste them with more sauce or wrap them in aluminum foil and cook for an additional 30 minutes.
- If the ribs are too saucy, reduce the amount of sauce used or cook the ribs uncovered for the last hour.
Food safety advice:
- Make sure to cook the ribs to an internal temperature of 165°F to ensure they are safe to eat.
- Store leftover ribs in the refrigerator within 2 hours of cooking.
Food history:
Sassafras root bark has been used for centuries in Native American and African American cuisine. It was also used as a medicinal herb to treat various ailments.
Flavor profiles:
The sassafras-infused BBQ sauce adds a sweet and slightly spicy flavor to the ribs, with a hint of root beer-like flavor from the sassafras root bark.
Serving suggestions:
Serve the ribs with a side of coleslaw and cornbread for a classic BBQ meal.
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