Secret Southern Style Barbecued Ribs
Source of Recipe
Internet
List of Ingredients
SECRET SAUCE
1 Bottle ketchup, 32 ounce large size (Heinz is my favorite)
2/3 small Jar prepared yellow mustard (ie. French's)
1/2 lb Dark brown sugar
1/3 large Onion, chopped coarsely
3 tbsp Distilled white vinegar
2 large Lemons, sliced
Tabasco hot sauce to taste (3 drops to 1/2 ts)
Ground black pepper to taste (lots of it)
No salt (plenty in the ketchup)
Recipe
Preparation time: 1/2 day, but constant attention is not required.
Simmer the sauce, stirring until the sugar is melted. Then, stir
occasionally for a few minutes while the oil is drawn out of the
lemon. Do not allow to scorch. Remove from heat and set aside.
Broil the ribs flesh side up until browned. Turn and cook flesh side
down, brown again. Now brush both sides with some of the sauce and
cook on each side for five minutes. Do not let them burn or blacken!
The RIBS at this point look good, but they are still raw.
Cut the ribs apart and dip each rib in the sauce. Pile the ribs high
on a full-sized oven broiler rack and pan, and pour any remaining
sauce, less a cup or so, over the ribs.
Cover the ribs with heavy-duty aluminium foil, tucking in around the
outside edge of the pan to make an airtight container. Cook in the
oven at 325F for 2 hours.
Remove from oven and open very carefully. Beware the live steam that
will rush out. Allow to sit, opened for a few minutes.
The end result is smoked, steamed, tender meat which falls from the
bones. All fat is rendered and drains into the pan.
Use leftover sauce when warming over the second day.
SAUCE VARIATION: Molasses, tomato paste, onion, spices
Unfortunately I don't have anyplace to grill outdoors so can first
part of the recipe (which calls for outdoor grilling) be substituted
by putting the ribs in the oven?
Rinse and dry ribs; then cut apart. Heat about 3 cups oil in a wok.
When very hot, add ribs in small batches and fry until brown and
crispy, about 5 minutes. Remove and drain.
[They are absolutely delicious at this point. Once I forgot to make
the sauce until I was half done eating the ribs! They're great
served at this point with various Chinese dips ++mustard with a dish
of chopped scallions, hoisin sauce, chili sauces, etc. S.C.]
Combine sugar, vinegar, salt and soy sauce. Remove oil from wok;
return wok to stove and turn heat to high. When hot, add vinegar
mixture. Cook, stirring, over high heat until syrupy. Add ribs; toss
in the mixture until well coated. Serve warm or at room temperature.
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