Sweet and Spicy Smoked Ribs - recipe
Now with a dish like this - I could start an online cooking class... not. I am not a chef, I really only get by when it comes to cooking - but this can make a lip-smacking week-end.
Let's start the grill people..
Mike and Tammy's Sweet and Spicy Smoked Ribs
From Delish
Because these ribs are smoked for five hours, they're perfect for afternoon kickoffs. Tailgating pros Mike and Tammy Herchel of GatorTailgating.com recommend marinating the meat overnight and getting the grill going first thing in the morning. Recipe courtesy of Tammy Herchel.
<-- who really cares about how many calories this has per serving.. it is delicious.
Recipe Ingredients
• 6 tablespoon(s) brown sugar
• 6 tablespoon(s) smoky paprika
• 3 tablespoon(s) ground black pepper
• 3 tablespoon(s) garlic powder
• 1 dash(es) salt
• 3 rack(s) pork spareribs
• 9 tablespoon(s) good-quality honey mustard (like Boar's Head)
• Your fave BBQ sauce
Recipe Directions
The night before: Combine the brown sugar, paprika, pepper, garlic powder, and salt in a small bowl. That's your yummy-yummy dry rub!
Lay one slab of ribs on a piece of heavy-duty tinfoil large enough to wrap around the entire slab tightly. Brush both sides with honey mustard, then sprinkle both sides heavily with the dry rub. Repeat with remaining ribs, wrapping each slab tightly and separately in tin foil; you don't want ice leaking into them in the cooler! Place the prepared ribs in the fridge, or, if you don't have enough room (as we never do, prepping for a crowd) into a large cooler with ice or ice packs.
The morning of: Determine what time you want to eat, and count back 5 hours. This is the time you need to have the grill up to temperature and ready to go.
Half an hour before it's time to start the ribs, start your charcoal and heat grill to 250 to 275 degrees. (No hotter or you'll burn the ribs and/or they'll dry out!) Place ribs on the rack and close the lid. Check on ribs every half hour to ensure they're heating evenly, flip them, etc. During the last half-hour, just when everyone is salivating at your side, transfixed by the smell of smoky sweetness, brush both sides of the ribs with your favorite sauce. Then platter them up, and stand back — you're about to be attacked as tailgaters rush to get their serving!
Extra Bonus recipe:
Secret-Recipe BBQ Sauce
Ingredients
• 1 tablespoon(s) olive oil
• 1 (12 ounces) jumbo onion, chopped
• 2 tablespoon(s) peeled and chopped fresh ginger
• 3 tablespoon(s) chili powder
• 3 clove(s) garlic, crushed with press
• 1 can(s) (8 ounces) crushed pineapple in juice
• 1 can(s) (28 ounces) crushed tomatoes in puree
• 1/3 cup(s) ketchup
• 1/4 cup(s) cider vinegar
• 3 tablespoon(s) dark brown sugar
• 3 tablespoon(s) mild molasses
• 2 teaspoon(s) dry mustard
• 1 teaspoon(s) salt
Recipe Directions
In 5- to 6-quart saucepot, heat olive oil over medium heat until hot. (Do not use a smaller pan; sauce bubbles up and splatters during cooking — the deeper the pan, the better.) Add onion and ginger and cook 10 minutes or until onion is tender and golden. Add chili powder and cook 1 minute, stirring. Add garlic and crushed pineapple with its juice, and cook 1 minute longer.
Remove saucepot from heat. Stir in tomatoes with their puree and remaining ingredients.
Spoon 1/4 of sauce into blender. At low speed, blend sauce until smooth. Pour sauce into bowl; repeat with remaining sauce. Return sauce to saucepot; heat to boiling over high heat. Reduce heat to medium-low and cook, partially covered, 25 minutes or until reduced to about 4 3/4 cups, stirring occasionally.
Cover and refrigerate sauce if not using right away. Sauce will keep up to 1 week in refrigerator or up to 2 months in freezer.
Not an online cooking clas Lol..
Let's start the grill people..
Mike and Tammy's Sweet and Spicy Smoked Ribs
From Delish
Because these ribs are smoked for five hours, they're perfect for afternoon kickoffs. Tailgating pros Mike and Tammy Herchel of GatorTailgating.com recommend marinating the meat overnight and getting the grill going first thing in the morning. Recipe courtesy of Tammy Herchel.
<-- who really cares about how many calories this has per serving.. it is delicious. Recipe Ingredients
• 6 tablespoon(s) brown sugar
• 6 tablespoon(s) smoky paprika
• 3 tablespoon(s) ground black pepper
• 3 tablespoon(s) garlic powder
• 1 dash(es) salt
• 3 rack(s) pork spareribs
• 9 tablespoon(s) good-quality honey mustard (like Boar's Head)
• Your fave BBQ sauce
Recipe Directions
The night before: Combine the brown sugar, paprika, pepper, garlic powder, and salt in a small bowl. That's your yummy-yummy dry rub!
Lay one slab of ribs on a piece of heavy-duty tinfoil large enough to wrap around the entire slab tightly. Brush both sides with honey mustard, then sprinkle both sides heavily with the dry rub. Repeat with remaining ribs, wrapping each slab tightly and separately in tin foil; you don't want ice leaking into them in the cooler! Place the prepared ribs in the fridge, or, if you don't have enough room (as we never do, prepping for a crowd) into a large cooler with ice or ice packs.
The morning of: Determine what time you want to eat, and count back 5 hours. This is the time you need to have the grill up to temperature and ready to go.Half an hour before it's time to start the ribs, start your charcoal and heat grill to 250 to 275 degrees. (No hotter or you'll burn the ribs and/or they'll dry out!) Place ribs on the rack and close the lid. Check on ribs every half hour to ensure they're heating evenly, flip them, etc. During the last half-hour, just when everyone is salivating at your side, transfixed by the smell of smoky sweetness, brush both sides of the ribs with your favorite sauce. Then platter them up, and stand back — you're about to be attacked as tailgaters rush to get their serving!
Extra Bonus recipe:
Secret-Recipe BBQ Sauce
Ingredients
• 1 tablespoon(s) olive oil
• 1 (12 ounces) jumbo onion, chopped
• 2 tablespoon(s) peeled and chopped fresh ginger
• 3 tablespoon(s) chili powder
• 3 clove(s) garlic, crushed with press
• 1 can(s) (8 ounces) crushed pineapple in juice
• 1 can(s) (28 ounces) crushed tomatoes in puree
• 1/3 cup(s) ketchup
• 1/4 cup(s) cider vinegar
• 3 tablespoon(s) dark brown sugar
• 3 tablespoon(s) mild molasses
• 2 teaspoon(s) dry mustard
• 1 teaspoon(s) salt
Recipe Directions
In 5- to 6-quart saucepot, heat olive oil over medium heat until hot. (Do not use a smaller pan; sauce bubbles up and splatters during cooking — the deeper the pan, the better.) Add onion and ginger and cook 10 minutes or until onion is tender and golden. Add chili powder and cook 1 minute, stirring. Add garlic and crushed pineapple with its juice, and cook 1 minute longer.
Remove saucepot from heat. Stir in tomatoes with their puree and remaining ingredients.
Spoon 1/4 of sauce into blender. At low speed, blend sauce until smooth. Pour sauce into bowl; repeat with remaining sauce. Return sauce to saucepot; heat to boiling over high heat. Reduce heat to medium-low and cook, partially covered, 25 minutes or until reduced to about 4 3/4 cups, stirring occasionally.
Cover and refrigerate sauce if not using right away. Sauce will keep up to 1 week in refrigerator or up to 2 months in freezer.
Comments