Post by wildfire on Aug 13, 2005 12:18:29 GMT -5
Wildfire’s GREAT Ribs
Wildfire’s DRY RUB FOR RIBS
Yields 2 lbs.
½ cup. Hungarian Paprika
2 oz. Black pepper
2 Cup granulated garlic
2 oz. Dark brown sugar
20 oz. pure sugar cane
5 oz. seasoning salt
1/4 cup cumin
1/4 cup dry mustard
2 tablespoons oregano
2 tablespoons sage
1 cup kosher salt
1/4 cup chili powder
INGREDIENTS FOR SAUCE:
4 C Ketchup
2 C Water
1 C Molasses
1 C Dark Karo Syrup (Dark corn syrup)
1 C Cider Vinegar
1/4 C Worcestershire Sauce
1 T Garlic Juice
1 T Liquid Smoke
1 C Tomato Paste
1 T Cayenne Pepper
1 T Kosher Salt
2 T Paprika
2 t Turmeric
2 t Coriander
1 T Black Pepper
Barbeque Sauce:
Combine first 8 ingredients in a large (IRON preferred) saucepan, heat on medium for 15 minutes.
Add spices and simmer for 15 minutes.
Add tomato paste and cook sauce, stirring frequently, for 30 minutes or until the desired thickness. (WARNING! The “thicker” the sauce gets, the EASIER it is to stick and burn!)
The Ribs:
2.5 lb.- 4 lb. Spare Rib (I prefer pork)
1/2 C Dry Rub
1C Water
Method for Ribs:
Sprinkle dry rub WELL over the ribs (I’d NEVER rub them “liberally”), coating both sides and rub well.
Wrap in plastic wrap and refrigerate 24 hours.
Preheat oven to 400 degrees.
Remove rib from plastic and place in a shallow baking dish, bone side up.
Cook for 1 hour at 400 degrees.
Lower oven temperature to 250 degrees.
Add 1 cup of water to baking dish and cover with foil.
Cook for 3-4 1/2 hours more, until bones can be easily separated from meat.
Baste with BBQ sauce and return to oven for 10 minutes more.
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Cajun Barbecued Brisket
One 6 pound brisket
Salt and cayenne pepper to taste
For the basting sauce
2 cups dry red or white wine
2 cups water
2 tbsp fresh lemon juice
Garlic powder to taste
A little Louisiana hot sauce
Rub the brisket with salt and cayenne. Combine the basting ingredients.
Place the brisket in a smoker stoked with pecan wood, preferably, and smoke over a low fire (250degrees) overnight or at lest 8 hours, basting frequently with the sauce.
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St. Louis Style Spare Ribs with Memphis Style Barbeque Sauce
Ingredients For Ribs:
1 2.5 lb.- 4 lb. Spare Rib
1/2 C Rib Rub
1 C Water
Ingredients For Sauce:
4 C Ketchup
2 C Water
1 C Molasses
1 C Dark Karo Syrup
1 C Cider Vinegar
1/4 C Worcestershire Sauce
1 T Garlic Juice
1 T Liquid Smoke
1 C Tomato Paste
1 T Cayenne Pepper
1 T Kosher Salt
2 T Paprika
2 t Tumeric
2 t Coriander
1 T Black Pepper
Method For Ribs:
Sprinkle dry rub well over the rib, coating both sides.
Wrap in plastic wrap and refrigerate 24 hours.
Remove rib from plastic and place in a shallow baking dish, bone side down.
Preheat oven to 400 degrees.
Cook for 1 hour at 400 degrees.
Lower oven temperature to 350 degrees.
Add 1 cup of water to baking dish and cover with foil.
Cook for 2-2 1/2 hours more, until bones can be easily separated from meat.
Baste with BBQ sauce if desired and return to oven for 10 minutes more.
Method For Barbeque Sauce:
Combine first 8 ingredients in a large saucepot, heat on medium for 15 minutes.
Add spices and simmer for 15 minutes.
Add tomato paste and cook sauce, stirring frequently, for 30 minutes.
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WHOLE GRILLED BRANZINO BASS (YIELDS 2)
Ingredients:
1 whole fish, scaled, gutted (approximately 3 pounds)
1 sprig rosemary
1 sprig thyme
1 spring oregano
1 whole roasted garlic
2 whole lemons
olive oil
sea salt
black pepper
Procedure:
Stuff the fish cavity with rosemary, thyme, oregano, pieces of roasted garlic and lemon wedges. Lightly score the outer flesh of the fish and drizzle with olive oil, dust with salt and pepper and grill for approximately 10 minutes on each side.
Serve with smashed Yukon gold potatoes.
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Wild Turkey Glazed Ribs
The slow-sipping, mellow character of bourbon has always suited my palate as an ingredient.
Compared to the sophisticated, somewhat standoffish refinement of brandy, bourbon is sturdy and straightforward in the kitchen. Always searching for a way to use bourbon, I've discovered that its sweet, no-nonsense flavor is perfectly at home in this garlicky glaze where it adds depth and a sweet edge to the taste. The recipe makes enough glaze for two racks of spareribs, but it can be doubled if you need more. Serve with collard greens and baked sweet potatoes.
1/4 to 1/3 cup Wild Turkey or other good quality bourbon, to taste
3 cloves garlic, minced
3 tablespoons honey
1 tablespoon Dijon mustard
1 tablespoon Tabasco sauce
1 tablespoon coarse (kosher) salt
1 2 teaspoons Worcestershire sauce
2 racks pork spareribs (about 2 pounds each)
1. Preheat the oven to 325F. Line with aluminum foil a shallow roasting pan large enough to hold the ribs in one layer.
2. Combine the bourbon, garlic, honey, mustard, Tabasco, salt, and Worcestershire sauce in a small bowl. Stir well to mix.
3. Brush the rack of ribs on both sides with the glaze, then arrange, meaty-side up, in the prepared pan, making sure they don't overlap.
Roast the ribs for 20 to 30 minutes to render as much of the fat as possible; POUR OR SPOON OFF THE FAT AND DISCARD.
Reduce the oven temperature to 275F. and cook the ribs, brushing with reserved marinade every 30 minutes and turning several times, until they're tender and the glaze has caramelized and become crispy and blackened in places, 1 2 to 2 hours more.
Let the ribs cook for 10 minutes after the last brush with the marinade.
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These succulent ribs will get the gang's mouths watering and practically earn you grill-master status!
Tropical Ribs 3 to 4 servings
3 pounds pork spareribs, cut into 3 to 4 rib portions
2 cup brown sugar
2 cup soy sauce
3 scallions, thinly sliced
1/4 cup ketchup
1 garlic clove, minced
1 teaspoon grated fresh gingerroot
1) Place the ribs in a large pot and add enough water to cover. Bring to a boil over medium-high heat and simmer for 40 minutes, or until ribs are tender; drain.
2) In a 9" x 13" baking dish, combine the remaining ingredients; mix well. Add the ribs to the baking dish, turning to coat evenly with the sauce. Let stand for 15 minutes.
3) Preheat the grill to medium heat. Grill the ribs 4 to 5 inches from the heat source for 4 to 5 minutes per side, brushing occasionally with the remaining sauce until glazed.
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Wonderful BABY BACK RIBS
3 racks (about 1 pound each) pork babyback ribs, each cut in half
Barbecue Sauce
1 cup ketchup
1/4 cup apple cider vinegar
3 tablespoons dark brown sugar
3 tablespoons Worcestershire sauce
1 teaspoon liquid smoke
1/2 teaspoon salt
Put ribs in a large pot with enough water to cover them. Bring water to a boil, reduce heat, cover and simmer 1 hour or until ribs are fork tender.
Mix all sauce ingredients together in a medium saucepan and bring to a boil, reduce heat and simmer uncovered, stirring often, for 30 minutes or until slightly thickened.
Heat broiler or Grill.
Line broiler with foil for easy cleanup.
Place ribs, meat side down, on broiler pan/grill, brush with 1/2 the sauce and broil 4-5 inches from heat source for 6 to 7 minutes.
Turn ribs over, brush with remaining sauce and broil 6 to 7 minutes longer or until edges are slightly charred.
Servings: 3
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The KING’S BARBEQUED RIBS
Serves 2
2 pounds pork loin ribs
Dry Spice Rub (recipe follows)
4 cups canned tomato sauce
2 cup diced tomato
1/4 cup firmly packed brown sugar
1/4 tablespoon Worcestershire sauce
2 tablespoons dried onion
1/4 cup soy sauce
1/4 cup water
Rub ribs well with some of the Dry Spice Rub and refrigerate, covered, for 4 to 6 hours.
In a saucepan combine tomato sauce, tomato, sugar, Worcestershire sauce, onion, soy sauce, water and 2 cup Dry Spice Rub and cook over very low heat for 3 hours.
Preheat a grill or smoker over low heat until hot.
Add ribs and cook, covered, for 3 to 5 hours. Brush with sauce during last minutes of cooking (Or the sauce will scorch).
Serve with remaining sauce, coleslaw, and corn.
Dry Spice Rub1 cup chili powder 1 tablespoon garlic granules 1 teaspoon onion powder 2 teaspoon cumin 1 2 teaspoons salt 2 tablespoons seasoned salt
In a jar combine all ingredients well and store in a dry place, covered, until ready to use.
Coleslaw and grilled corn on the cob as accompaniments
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Simple and Simply GREAT Baby Back Ribs
They have no barbeque sauce but trust me, they DON'T need it. Everything can be made with as much or as little of each ingredient as you like.
Baby back ribs
Minced jalapeno peppers
Minced garlic
Sliced red, green, and yellow peppers
Salt
Pepper
Seasoned salt (Lawry's)
Cut up the ribs into sections with 4 5 ribs each. Sprinkle the salt, pepper, and seasoned salt on them to taste. Rub the minced garlic and jalapenos on the tops where the meat is. Lay slices of peppers on top of all that. Wrap each section in foil loosely and let sit in the refrigerator for 24 hours.
The next day, set the ribs out on the kitchen counter and let them come to room temperature. Preheat the oven to 400 degrees, then turn it down to 275 degrees and put the ribs in on a cookie sheet (you may want to double wrap the foil, so the juices don't escape). Cook them for 5 6 hours until done. When you take them out the meat will literally be falling off the bones!
You can buy a whole rack which cuts into four sections, and after marinating overnight I put two of them in the freezer for the next week. Then I just thaw them in the fridge and start at the part where you bring them to room temperature.
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Legendary Barbeque Ribs
Ingredients:
(2) 4- to 5-pound racks spareribs, trimmed of excess fat
1/2 cup Italian salad dressing
1/2 tsp. black pepper, coarsely ground
1/2 cup brown sugar, packed
1 cup minced dried onion
1 cup Rib Rub
20 oz. Barbecue sauce
Instructions:
The night before smoking the ribs, place them in a large plastic bag. Add Italian salad dressing. Seal the bag and refrigerate 4 hours, turning occasionally.
Remove ribs from the bag. Using a paper towel, wipe the ribs dry.
Sprinkle ribs with pepper, 1/4 cup brown sugar 1/2 cup dried onion. Wrap ribs in plastic wrap; refrigerate overnight.
The next morning, remove the ribs from the plastic and wipe the seasoning off the ribs. Generously coat the front and back of the ribs with Rib Rub. Using your hands, massage the rub into the meat; set aside.
Using a chimney charcoal starter, get 15 briquettes red-hot in your smoker. Place coals on one end of grill and place 1 pound of green hickory around coals. Use water-soaked hickory chunks if you can’t get fresh-cut hickory. Keep the internal temperature of the grill at 200 to 225 degrees. Adding more charcoal and hickory chunks every hour, as needed. Place ribs bone-side down on the grill, but not directly over the hot coals. After 3 hours, remove ribs from the grill, then wrap them in aluminum foil. Hold ribs in the covered grill at 180 to 200 degrees for 1-1/2 to 2 hours, or until fork tender.
Build a bed of hot coals over the entire bottom of the grill. Place the ribs back on grill to add a charred flavor. When the meat becomes bubbly, it is done. Slather the ribs with barbecue sauce, then let the heat from the grill caramelize the sauce.
RIB RUB
2 cups packed light brown sugar
1 cup kosher salt
3/4 cup granulated sugar
1/2 cup garlic seasoning
1/4 tablespoon chili powder
1/4 cup lemon pepper
1/4 cup onion salt
1/4 teaspoon celery salt
2 tablespoons coarse ground black pepper
2 tablespoons whole celery seeds
1 teaspoon crushed cloves
1 tablespoon cayenne
1/2 teaspoon Mrs. Dash original blend
1/4 cup salt
Prepare rib rub thoroughly mixing all rub ingredients.
Store in airtight container. Makes 6 cups.
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And what discussion of barbeque recipes would be complete without this from the honorable J.J. Johnson!
Ranch Recipes:
Real American Barbeque Pork Ribs
By Crack Chef J.J. Johnson
(Martha Stewart doesn't live here)
Published 04. 27. 02 at 20:00 Sierra Time
Your attention please to a very serious matter:
There was a heated discussion at the Ol' News Ranch about a topic just as important
as the impending (or ongoing) third World War. After putting my foot down about the
matter, it was suggested that this important information be distributed to a wider
audience. Therefore this weekend, we present to you: Real American Barbeque Pork
Ribs by J.J. Johnson
First, let's clarify some things: Yes, I do most of the cooking at Casa de Johnson (you
wanna make something out of it?), and nothing ticks me off more that people in my
kitchen when I'm working. So stand clear and listen up:
Real American Barbeque Pork Ribs
Ingredients: Rack of ribs (one small rack per serving)
12 oz of barbecue sauce per rack of ribs (your choice we're using Hunt's original and
Hunt's honey spice)
4 garlic cloves
Raw sugar
One white Onion (per two servings.)
We're talking pork ribs, previously frozen.
The object is to make this stuff fall off the bone when done, with taste so delicious and tangy that no alcoholic beverages or mind altering drugs are needed. If you're on some stupid diet, stop reading this for your own good. This baby is a 'diet killer'. And there is more to this than just cooking – you have to get into the 'mood' first. Of course, I'm gonna get tons of folks writing in with their own recipes. That's fine. But no arguing with me until you try this (if you have the
guts)
WARNING: This recipe may scare a few white people. YOU'VE BEEN WARNED.
Johnson Barbeque Pork Ribs Preparation
1) Set kitchen room temperature to at least 100 degrees Fahrenheit. If you live in the Southwest (as with this dining establishment) just turn the air conditioner off. This is to ensure that a healthy sweat is produced while cooking. And don't even think I will tolerate one drop of sweat on this feast during preparation. There will be plenty of that for later.
2) a) For White People: Turn your stereo to either the country music station or your television to a NASCAR race.
b) For Black People: Turn your stereo to the local Jazz station or your television to an NBA playoff game.
c) Hispanics: Crank up Carlos Santana and act like its May 5th
d) All others: Just shut up and play along.
These things are done to get you in the 'ribs cookin' mood.
3) Boil ribs in a pot of water (covered) for about 20 minutes.
4) While the ribs are boiling, take some foil and cover the oven pan you're going to use.
I do this so I won't have to feel like I'm obligated to do dishes once the meal is finished, only to find an awful baked n mess for me to clean up. I hate that.
5) Marinate in BBQ sauce. This means (for you husbands who are too 'manly' to try to cook), put the ribs in the oven pan, and pour the sauce over it. My trick is one 12 oz bottle of sauce per rack of ribs. I also added a half cup of that new fangled, yuppie type raw brown sugar. You know the one's in the funny shaped brown bags. I also used a dash of basil. I don't use salt; figuring white folks only invented that stuff to kill off black people (that's a joke laugh). It's up to you. Cover the whole thing in more foil, and then throw in the refrigerator for 2 hours.
6) Pre heat oven to 350 degrees. I'd better talk about that. When this was discussed here at the ranch, one of our Canadian ranch hands for some dumb reason assumed we meant 350 Celsius, and darn near burned his house down. It's 'Fahrenheit', people.
7) Slice up a white onion, and put the slices in strategic locations on the ribs and in
the sauce. (Yeah, you'll have to raise the foil first). Baste the ribs with the sauce
before saying good bye to that raw meat. (for you wimp husbands: basting means
making sure the ribs are completely covered in sauce)
8) Slap them suckers in that inferno and find something else to do for 2 hours other
than poking your nose in my oven just to get the smell.
This is one of the reasons I had you turn on the stereo or television. Another is the
ambiance. The other is so you don't bother me. I gotta web site to run. During the two
hour period, we'll need some garlic. We'd better sit down and have a good discussion
about this.
Don't even think of cheating by using garlic powder, or that high priced
factory crushed crapola. Get Italian. If you have to buy a garlic crusher, do it. It's
good for you, too. This is the kind of crushed garlic that is mandatory at Casa de
Johnson:
You take one bite (even half a spoonful), and about 2 seconds later you get this
stinging affect that starts at your tongue, then quickly shoots down to every extremity
of your body causing your legs to shake, your arms to get weak, and even a weird
sensation in your toes. You throw your neck back, cringe, go into a small seizure, let
out a rebel yell, reach for that cold glass of water , or other carbonated beverage that
you know won't make the awful pain go away. For the southwestern crowd, Corona
Extra won't work, either. Then when you're entire nervous system settles down, and
you wipe the tears from your face, you sit back down and say...
"Damn that was good!" That's the kind of raw crushed garlic we want. At least a
quater cup per rack of ribs. You'll have to peel them, crush them, and talk with your
hands while doing it.
9) Spread the garlic liberally through the oven pan of boiling sauce, then baste the ribs
again so the sauce completely covers the ribs (Get your tongue off of that spoon!)
Then cook with foil off for another 15 minutes. Served with your choice of greens, corn
and what ever starch you want. (have wet towels standing by). We had fresh corn on
the cob and French bread (with garlic an olive oil dip)
Now, I know some of you white folks might not be able to handle this, but when I had
this ready for Mrs. J. last night, her eyes got watery with meat so tender she almost
had to use a spoon. One bite and...
...Well, let's put it this way: She immediately began to get a serious skin tan, hair got
nappy, she started singing Negro spirituals, and suddenly found rhythm, with a voice
like Demi Moore's. I on the other hand, had the sudden urge to watch a NASCAR race,
and buy Hank Williams, Jr. CD's.
And one more thing: For Goodness sake, clean yourselves up after you're done.
So, what's your recipe?
Send them in let us know what you think!
Permission to reprint/republish granted, as long as you include the name of our site, the author, and our URL. www.SierraTimes.com All Sierra Times news reports, and all editorials are 8 2002 SierraTimes.com (unless otherwise noted)
SierraTimes.comJ a Subsidiary of J.J. Johnson Enterprises, Inc.
www.sierratimes.com/02/04/28/arrr042802.htm
Wildfire’s DRY RUB FOR RIBS
Yields 2 lbs.
½ cup. Hungarian Paprika
2 oz. Black pepper
2 Cup granulated garlic
2 oz. Dark brown sugar
20 oz. pure sugar cane
5 oz. seasoning salt
1/4 cup cumin
1/4 cup dry mustard
2 tablespoons oregano
2 tablespoons sage
1 cup kosher salt
1/4 cup chili powder
INGREDIENTS FOR SAUCE:
4 C Ketchup
2 C Water
1 C Molasses
1 C Dark Karo Syrup (Dark corn syrup)
1 C Cider Vinegar
1/4 C Worcestershire Sauce
1 T Garlic Juice
1 T Liquid Smoke
1 C Tomato Paste
1 T Cayenne Pepper
1 T Kosher Salt
2 T Paprika
2 t Turmeric
2 t Coriander
1 T Black Pepper
Barbeque Sauce:
Combine first 8 ingredients in a large (IRON preferred) saucepan, heat on medium for 15 minutes.
Add spices and simmer for 15 minutes.
Add tomato paste and cook sauce, stirring frequently, for 30 minutes or until the desired thickness. (WARNING! The “thicker” the sauce gets, the EASIER it is to stick and burn!)
The Ribs:
2.5 lb.- 4 lb. Spare Rib (I prefer pork)
1/2 C Dry Rub
1C Water
Method for Ribs:
Sprinkle dry rub WELL over the ribs (I’d NEVER rub them “liberally”), coating both sides and rub well.
Wrap in plastic wrap and refrigerate 24 hours.
Preheat oven to 400 degrees.
Remove rib from plastic and place in a shallow baking dish, bone side up.
Cook for 1 hour at 400 degrees.
Lower oven temperature to 250 degrees.
Add 1 cup of water to baking dish and cover with foil.
Cook for 3-4 1/2 hours more, until bones can be easily separated from meat.
Baste with BBQ sauce and return to oven for 10 minutes more.
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Cajun Barbecued Brisket
One 6 pound brisket
Salt and cayenne pepper to taste
For the basting sauce
2 cups dry red or white wine
2 cups water
2 tbsp fresh lemon juice
Garlic powder to taste
A little Louisiana hot sauce
Rub the brisket with salt and cayenne. Combine the basting ingredients.
Place the brisket in a smoker stoked with pecan wood, preferably, and smoke over a low fire (250degrees) overnight or at lest 8 hours, basting frequently with the sauce.
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St. Louis Style Spare Ribs with Memphis Style Barbeque Sauce
Ingredients For Ribs:
1 2.5 lb.- 4 lb. Spare Rib
1/2 C Rib Rub
1 C Water
Ingredients For Sauce:
4 C Ketchup
2 C Water
1 C Molasses
1 C Dark Karo Syrup
1 C Cider Vinegar
1/4 C Worcestershire Sauce
1 T Garlic Juice
1 T Liquid Smoke
1 C Tomato Paste
1 T Cayenne Pepper
1 T Kosher Salt
2 T Paprika
2 t Tumeric
2 t Coriander
1 T Black Pepper
Method For Ribs:
Sprinkle dry rub well over the rib, coating both sides.
Wrap in plastic wrap and refrigerate 24 hours.
Remove rib from plastic and place in a shallow baking dish, bone side down.
Preheat oven to 400 degrees.
Cook for 1 hour at 400 degrees.
Lower oven temperature to 350 degrees.
Add 1 cup of water to baking dish and cover with foil.
Cook for 2-2 1/2 hours more, until bones can be easily separated from meat.
Baste with BBQ sauce if desired and return to oven for 10 minutes more.
Method For Barbeque Sauce:
Combine first 8 ingredients in a large saucepot, heat on medium for 15 minutes.
Add spices and simmer for 15 minutes.
Add tomato paste and cook sauce, stirring frequently, for 30 minutes.
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WHOLE GRILLED BRANZINO BASS (YIELDS 2)
Ingredients:
1 whole fish, scaled, gutted (approximately 3 pounds)
1 sprig rosemary
1 sprig thyme
1 spring oregano
1 whole roasted garlic
2 whole lemons
olive oil
sea salt
black pepper
Procedure:
Stuff the fish cavity with rosemary, thyme, oregano, pieces of roasted garlic and lemon wedges. Lightly score the outer flesh of the fish and drizzle with olive oil, dust with salt and pepper and grill for approximately 10 minutes on each side.
Serve with smashed Yukon gold potatoes.
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Wild Turkey Glazed Ribs
The slow-sipping, mellow character of bourbon has always suited my palate as an ingredient.
Compared to the sophisticated, somewhat standoffish refinement of brandy, bourbon is sturdy and straightforward in the kitchen. Always searching for a way to use bourbon, I've discovered that its sweet, no-nonsense flavor is perfectly at home in this garlicky glaze where it adds depth and a sweet edge to the taste. The recipe makes enough glaze for two racks of spareribs, but it can be doubled if you need more. Serve with collard greens and baked sweet potatoes.
1/4 to 1/3 cup Wild Turkey or other good quality bourbon, to taste
3 cloves garlic, minced
3 tablespoons honey
1 tablespoon Dijon mustard
1 tablespoon Tabasco sauce
1 tablespoon coarse (kosher) salt
1 2 teaspoons Worcestershire sauce
2 racks pork spareribs (about 2 pounds each)
1. Preheat the oven to 325F. Line with aluminum foil a shallow roasting pan large enough to hold the ribs in one layer.
2. Combine the bourbon, garlic, honey, mustard, Tabasco, salt, and Worcestershire sauce in a small bowl. Stir well to mix.
3. Brush the rack of ribs on both sides with the glaze, then arrange, meaty-side up, in the prepared pan, making sure they don't overlap.
Roast the ribs for 20 to 30 minutes to render as much of the fat as possible; POUR OR SPOON OFF THE FAT AND DISCARD.
Reduce the oven temperature to 275F. and cook the ribs, brushing with reserved marinade every 30 minutes and turning several times, until they're tender and the glaze has caramelized and become crispy and blackened in places, 1 2 to 2 hours more.
Let the ribs cook for 10 minutes after the last brush with the marinade.
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These succulent ribs will get the gang's mouths watering and practically earn you grill-master status!
Tropical Ribs 3 to 4 servings
3 pounds pork spareribs, cut into 3 to 4 rib portions
2 cup brown sugar
2 cup soy sauce
3 scallions, thinly sliced
1/4 cup ketchup
1 garlic clove, minced
1 teaspoon grated fresh gingerroot
1) Place the ribs in a large pot and add enough water to cover. Bring to a boil over medium-high heat and simmer for 40 minutes, or until ribs are tender; drain.
2) In a 9" x 13" baking dish, combine the remaining ingredients; mix well. Add the ribs to the baking dish, turning to coat evenly with the sauce. Let stand for 15 minutes.
3) Preheat the grill to medium heat. Grill the ribs 4 to 5 inches from the heat source for 4 to 5 minutes per side, brushing occasionally with the remaining sauce until glazed.
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Wonderful BABY BACK RIBS
3 racks (about 1 pound each) pork babyback ribs, each cut in half
Barbecue Sauce
1 cup ketchup
1/4 cup apple cider vinegar
3 tablespoons dark brown sugar
3 tablespoons Worcestershire sauce
1 teaspoon liquid smoke
1/2 teaspoon salt
Put ribs in a large pot with enough water to cover them. Bring water to a boil, reduce heat, cover and simmer 1 hour or until ribs are fork tender.
Mix all sauce ingredients together in a medium saucepan and bring to a boil, reduce heat and simmer uncovered, stirring often, for 30 minutes or until slightly thickened.
Heat broiler or Grill.
Line broiler with foil for easy cleanup.
Place ribs, meat side down, on broiler pan/grill, brush with 1/2 the sauce and broil 4-5 inches from heat source for 6 to 7 minutes.
Turn ribs over, brush with remaining sauce and broil 6 to 7 minutes longer or until edges are slightly charred.
Servings: 3
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The KING’S BARBEQUED RIBS
Serves 2
2 pounds pork loin ribs
Dry Spice Rub (recipe follows)
4 cups canned tomato sauce
2 cup diced tomato
1/4 cup firmly packed brown sugar
1/4 tablespoon Worcestershire sauce
2 tablespoons dried onion
1/4 cup soy sauce
1/4 cup water
Rub ribs well with some of the Dry Spice Rub and refrigerate, covered, for 4 to 6 hours.
In a saucepan combine tomato sauce, tomato, sugar, Worcestershire sauce, onion, soy sauce, water and 2 cup Dry Spice Rub and cook over very low heat for 3 hours.
Preheat a grill or smoker over low heat until hot.
Add ribs and cook, covered, for 3 to 5 hours. Brush with sauce during last minutes of cooking (Or the sauce will scorch).
Serve with remaining sauce, coleslaw, and corn.
Dry Spice Rub1 cup chili powder 1 tablespoon garlic granules 1 teaspoon onion powder 2 teaspoon cumin 1 2 teaspoons salt 2 tablespoons seasoned salt
In a jar combine all ingredients well and store in a dry place, covered, until ready to use.
Coleslaw and grilled corn on the cob as accompaniments
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Simple and Simply GREAT Baby Back Ribs
They have no barbeque sauce but trust me, they DON'T need it. Everything can be made with as much or as little of each ingredient as you like.
Baby back ribs
Minced jalapeno peppers
Minced garlic
Sliced red, green, and yellow peppers
Salt
Pepper
Seasoned salt (Lawry's)
Cut up the ribs into sections with 4 5 ribs each. Sprinkle the salt, pepper, and seasoned salt on them to taste. Rub the minced garlic and jalapenos on the tops where the meat is. Lay slices of peppers on top of all that. Wrap each section in foil loosely and let sit in the refrigerator for 24 hours.
The next day, set the ribs out on the kitchen counter and let them come to room temperature. Preheat the oven to 400 degrees, then turn it down to 275 degrees and put the ribs in on a cookie sheet (you may want to double wrap the foil, so the juices don't escape). Cook them for 5 6 hours until done. When you take them out the meat will literally be falling off the bones!
You can buy a whole rack which cuts into four sections, and after marinating overnight I put two of them in the freezer for the next week. Then I just thaw them in the fridge and start at the part where you bring them to room temperature.
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Legendary Barbeque Ribs
Ingredients:
(2) 4- to 5-pound racks spareribs, trimmed of excess fat
1/2 cup Italian salad dressing
1/2 tsp. black pepper, coarsely ground
1/2 cup brown sugar, packed
1 cup minced dried onion
1 cup Rib Rub
20 oz. Barbecue sauce
Instructions:
The night before smoking the ribs, place them in a large plastic bag. Add Italian salad dressing. Seal the bag and refrigerate 4 hours, turning occasionally.
Remove ribs from the bag. Using a paper towel, wipe the ribs dry.
Sprinkle ribs with pepper, 1/4 cup brown sugar 1/2 cup dried onion. Wrap ribs in plastic wrap; refrigerate overnight.
The next morning, remove the ribs from the plastic and wipe the seasoning off the ribs. Generously coat the front and back of the ribs with Rib Rub. Using your hands, massage the rub into the meat; set aside.
Using a chimney charcoal starter, get 15 briquettes red-hot in your smoker. Place coals on one end of grill and place 1 pound of green hickory around coals. Use water-soaked hickory chunks if you can’t get fresh-cut hickory. Keep the internal temperature of the grill at 200 to 225 degrees. Adding more charcoal and hickory chunks every hour, as needed. Place ribs bone-side down on the grill, but not directly over the hot coals. After 3 hours, remove ribs from the grill, then wrap them in aluminum foil. Hold ribs in the covered grill at 180 to 200 degrees for 1-1/2 to 2 hours, or until fork tender.
Build a bed of hot coals over the entire bottom of the grill. Place the ribs back on grill to add a charred flavor. When the meat becomes bubbly, it is done. Slather the ribs with barbecue sauce, then let the heat from the grill caramelize the sauce.
RIB RUB
2 cups packed light brown sugar
1 cup kosher salt
3/4 cup granulated sugar
1/2 cup garlic seasoning
1/4 tablespoon chili powder
1/4 cup lemon pepper
1/4 cup onion salt
1/4 teaspoon celery salt
2 tablespoons coarse ground black pepper
2 tablespoons whole celery seeds
1 teaspoon crushed cloves
1 tablespoon cayenne
1/2 teaspoon Mrs. Dash original blend
1/4 cup salt
Prepare rib rub thoroughly mixing all rub ingredients.
Store in airtight container. Makes 6 cups.
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And what discussion of barbeque recipes would be complete without this from the honorable J.J. Johnson!
Ranch Recipes:
Real American Barbeque Pork Ribs
By Crack Chef J.J. Johnson
(Martha Stewart doesn't live here)
Published 04. 27. 02 at 20:00 Sierra Time
Your attention please to a very serious matter:
There was a heated discussion at the Ol' News Ranch about a topic just as important
as the impending (or ongoing) third World War. After putting my foot down about the
matter, it was suggested that this important information be distributed to a wider
audience. Therefore this weekend, we present to you: Real American Barbeque Pork
Ribs by J.J. Johnson
First, let's clarify some things: Yes, I do most of the cooking at Casa de Johnson (you
wanna make something out of it?), and nothing ticks me off more that people in my
kitchen when I'm working. So stand clear and listen up:
Real American Barbeque Pork Ribs
Ingredients: Rack of ribs (one small rack per serving)
12 oz of barbecue sauce per rack of ribs (your choice we're using Hunt's original and
Hunt's honey spice)
4 garlic cloves
Raw sugar
One white Onion (per two servings.)
We're talking pork ribs, previously frozen.
The object is to make this stuff fall off the bone when done, with taste so delicious and tangy that no alcoholic beverages or mind altering drugs are needed. If you're on some stupid diet, stop reading this for your own good. This baby is a 'diet killer'. And there is more to this than just cooking – you have to get into the 'mood' first. Of course, I'm gonna get tons of folks writing in with their own recipes. That's fine. But no arguing with me until you try this (if you have the
guts)
WARNING: This recipe may scare a few white people. YOU'VE BEEN WARNED.
Johnson Barbeque Pork Ribs Preparation
1) Set kitchen room temperature to at least 100 degrees Fahrenheit. If you live in the Southwest (as with this dining establishment) just turn the air conditioner off. This is to ensure that a healthy sweat is produced while cooking. And don't even think I will tolerate one drop of sweat on this feast during preparation. There will be plenty of that for later.
2) a) For White People: Turn your stereo to either the country music station or your television to a NASCAR race.
b) For Black People: Turn your stereo to the local Jazz station or your television to an NBA playoff game.
c) Hispanics: Crank up Carlos Santana and act like its May 5th
d) All others: Just shut up and play along.
These things are done to get you in the 'ribs cookin' mood.
3) Boil ribs in a pot of water (covered) for about 20 minutes.
4) While the ribs are boiling, take some foil and cover the oven pan you're going to use.
I do this so I won't have to feel like I'm obligated to do dishes once the meal is finished, only to find an awful baked n mess for me to clean up. I hate that.
5) Marinate in BBQ sauce. This means (for you husbands who are too 'manly' to try to cook), put the ribs in the oven pan, and pour the sauce over it. My trick is one 12 oz bottle of sauce per rack of ribs. I also added a half cup of that new fangled, yuppie type raw brown sugar. You know the one's in the funny shaped brown bags. I also used a dash of basil. I don't use salt; figuring white folks only invented that stuff to kill off black people (that's a joke laugh). It's up to you. Cover the whole thing in more foil, and then throw in the refrigerator for 2 hours.
6) Pre heat oven to 350 degrees. I'd better talk about that. When this was discussed here at the ranch, one of our Canadian ranch hands for some dumb reason assumed we meant 350 Celsius, and darn near burned his house down. It's 'Fahrenheit', people.
7) Slice up a white onion, and put the slices in strategic locations on the ribs and in
the sauce. (Yeah, you'll have to raise the foil first). Baste the ribs with the sauce
before saying good bye to that raw meat. (for you wimp husbands: basting means
making sure the ribs are completely covered in sauce)
8) Slap them suckers in that inferno and find something else to do for 2 hours other
than poking your nose in my oven just to get the smell.
This is one of the reasons I had you turn on the stereo or television. Another is the
ambiance. The other is so you don't bother me. I gotta web site to run. During the two
hour period, we'll need some garlic. We'd better sit down and have a good discussion
about this.
Don't even think of cheating by using garlic powder, or that high priced
factory crushed crapola. Get Italian. If you have to buy a garlic crusher, do it. It's
good for you, too. This is the kind of crushed garlic that is mandatory at Casa de
Johnson:
You take one bite (even half a spoonful), and about 2 seconds later you get this
stinging affect that starts at your tongue, then quickly shoots down to every extremity
of your body causing your legs to shake, your arms to get weak, and even a weird
sensation in your toes. You throw your neck back, cringe, go into a small seizure, let
out a rebel yell, reach for that cold glass of water , or other carbonated beverage that
you know won't make the awful pain go away. For the southwestern crowd, Corona
Extra won't work, either. Then when you're entire nervous system settles down, and
you wipe the tears from your face, you sit back down and say...
"Damn that was good!" That's the kind of raw crushed garlic we want. At least a
quater cup per rack of ribs. You'll have to peel them, crush them, and talk with your
hands while doing it.
9) Spread the garlic liberally through the oven pan of boiling sauce, then baste the ribs
again so the sauce completely covers the ribs (Get your tongue off of that spoon!)
Then cook with foil off for another 15 minutes. Served with your choice of greens, corn
and what ever starch you want. (have wet towels standing by). We had fresh corn on
the cob and French bread (with garlic an olive oil dip)
Now, I know some of you white folks might not be able to handle this, but when I had
this ready for Mrs. J. last night, her eyes got watery with meat so tender she almost
had to use a spoon. One bite and...
...Well, let's put it this way: She immediately began to get a serious skin tan, hair got
nappy, she started singing Negro spirituals, and suddenly found rhythm, with a voice
like Demi Moore's. I on the other hand, had the sudden urge to watch a NASCAR race,
and buy Hank Williams, Jr. CD's.
And one more thing: For Goodness sake, clean yourselves up after you're done.
So, what's your recipe?
Send them in let us know what you think!
Permission to reprint/republish granted, as long as you include the name of our site, the author, and our URL. www.SierraTimes.com All Sierra Times news reports, and all editorials are 8 2002 SierraTimes.com (unless otherwise noted)
SierraTimes.comJ a Subsidiary of J.J. Johnson Enterprises, Inc.
www.sierratimes.com/02/04/28/arrr042802.htm