SMOKED RIBS WITH CAROLINA-STYLE BBQ SAUCE
Provided by Bobby Flay
Time 19h15m
Yield 4 servings
Number Of Ingredients 35
Steps:
- For the rub:
- Combine all the spices in a small bowl. Brush both sides of the racks with oil and rub with the spice mixture. Wrap in plastic and refrigerate for at least 12 hours.
- In a large pot over low heat, add all the mop ingredients. Bring to a simmer and cook until the sugar is dissolved. Let cool to room temperature.
- Remove the ribs from the refrigerator 45 minutes before smoking to allow them to come to room temperature. Add the mix of hickory and applewood chips to the smoker according to package instructions. Heat a smoker to 220 degrees F. Put the apple cider in a small heatproof pan in the smoker.
- Put the ribs directly on the smoker rack. Smoke for 6 hours, brushing the ribs with the mop every hour for the first 5 hours. During the last hour, brush the ribs with the North Carolina Barbecue Sauce every 10 minutes. Remove the ribs to a serving platter and serve.
- For the BBQ Sauce:
- Heat the oil over medium-high heat in a heavy-bottomed medium saucepan. Add the onions and cook until soft, 3 to 4 minutes. Add the garlic and cook for 1 minute. Stir in the ketchup and water, bring to a boil and simmer for 5 minutes. Add the remaining ingredients and simmer until thickened, stirring occasionally, about 10 minutes. Cool for about 5 minutes.
- Carefully transfer the mixture to a food processor and puree until smooth. Season with salt and pepper, to taste, then pour into a bowl and allow to cool at room temperature. Sauce will keep for 1 week in the refrigerator, stored in a tightly sealed container.
CAROLINA STYLE RIBS
Mustard based sauces are definitively South Carolina. This one will definitely satisfy your needs. This is for the big fatty ribs, not the baby backs. Do not trim the fat from the ribs. This method renders out fat and keeps ribs moist. If you do not have a smoker available, this can also be done in the oven.
Provided by Steve Watson
Categories Meat and Poultry Recipes Pork Pork Rib Recipes Spare Ribs
Time 4h30m
Yield 10
Number Of Ingredients 15
Steps:
- In a medium bowl, whisk together the brown sugar, lemon juice, white vinegar, cider vinegar, Worcestershire sauce, molasses and mustard. Season with granulated garlic, salt, pepper, red pepper flakes, white pepper and cayenne pepper, and mix well. Set aside.
- Preheat an outdoor grill or smoker to 225 to 250 degrees F (110 to 120 degrees C).
- Rub ribs liberally with barbeque seasoning, then place them in the smoker or grill, and cover. Cook for 4 hours, or until very tender. The meat will easily separate from the bone. Baste ribs with mustard sauce liberally during the final 30 minutes. Heat remaining sauce to a boil, and serve on the side.
Nutrition Facts : Calories 750 calories, Carbohydrate 24 g, Cholesterol 192.4 mg, Fat 50.5 g, Fiber 2.2 g, Protein 48.8 g, SaturatedFat 17.8 g, Sodium 3406.2 mg, Sugar 16.1 g
NO-FUSS BAKED BABY BACK RIBS
Provided by Kardea Brown
Categories main-dish
Time 4h25m
Yield 15 to 20 servings
Number Of Ingredients 16
Steps:
- For the ribs: Mix together the soy sauce, Worcestershire, liquid smoke, brown sugar, ginger, pinch of salt and 1 1/2 teaspoons pepper in a large measuring cup. Arrange the ribs in a roasting pan, hotel pan or baking dish large enough to fit them all. Pour the marinade over the ribs. Toss and flip until all the ribs are coated. Marinate 1 hour at room temperature or refrigerate up to overnight.
- Preheat the oven to 250 degrees F. Line 3 rimmed baking sheets with aluminum foil.
- Place 2 racks of ribs on each baking sheet, meat-side up. Brush with any remaining marinade left behind in the roasting pan. Cover with more foil. Bake for 2 hours.
- For the Carolina moppin' sauce: Meanwhile, put the mustard, brown sugar, vinegar, granulated sugar, garlic powder, onion powder, smoked paprika and tomato sauce in a large saucepan and whisk until completely combined. Season lightly with salt and pepper. Place over medium-high heat and bring to a boil. Reduce to medium-low and simmer until thickened, about 1 hour.
- Uncover the ribs and drain off the fat, reserving for another use (see Cook's Note). Mop or brush the sauce on both sides, returning the ribs to meat-side up. Raise the oven to 300 degrees F and bake the ribs, uncovered, until the meat is tender and the sauce begins to caramelize, about 1 more hour.
- Mop the ribs again on both sides. Raise the oven to 375 degrees F and bake the ribs, uncovered and adding more sauce as it absorbs, until the meat gets brown and caramelized, about 1 hour more. Cut the ribs into individual pieces. Use the remaining sauce for serving, or keep in the refrigerator for later use.
SWEET SMOKED PORK RIBS
A sweet recipe for smoked pork ribs. I usually use baby back ribs but have had great success with spare ribs as well.
Provided by dadcooksagain
Categories Meat and Poultry Recipes Pork Pork Rib Recipes Baby Back Ribs
Time 5h
Yield 10
Number Of Ingredients 14
Steps:
- Stir salt, white sugar, 2 tablespoons brown sugar, black pepper, white pepper, onion powder, garlic powder, chili powder, paprika, and cumin together in a small bowl to make the dry rub. Rub the spice mixture into the baby back ribs on all sides. Wrap the ribs well with plastic wrap, and refrigerate for at least 30 minutes prior to cooking.
- Unwrap baby back ribs and place onto the wire racks of the smoker in a single layer.
- Place the racks into a smoker, fill the smoker pan with apple, grape, pear, or cherry chips, and bring the smoker to 270 degrees F (130 degrees C). Smoke for 1 hour.
- Stir together the apple juice, 1/4 cup brown sugar, and the barbeque sauce. Brush the ribs with the sauce every 30 to 45 minutes after the first hour. Cook the ribs in the smoker until the meat is no longer pink and begins to "shrink" back from the bones, 3 to 4 hours. Brush the sauce onto the ribs one last time 30 minutes before the ribs are ready to be taken out of the smoker.
- Once the ribs are done, wrap them tightly with aluminum foil, and allow to rest 10 to 15 minutes. This will allow the juices to reabsorb into the meat and make the ribs moist.
Nutrition Facts : Calories 827.2 calories, Carbohydrate 22.8 g, Cholesterol 234.1 mg, Fat 59.2 g, Fiber 1.5 g, Protein 49 g, SaturatedFat 21.9 g, Sodium 284.2 mg, Sugar 18.1 g
More about "slow smoked baby back ribs in a carolina mop sauce recipes"
MOP-SAUCED BABY BACK RIBS RECIPE - THE WASHINGTON …
From washingtonpost.com
Servings 4Calories 890 per servingCategory Main Course
CAROLINA VINEGAR MOP SAUCE - GIRLS CAN GRILL
From girlscangrill.com
EAST CAROLINA MOP SAUCE RECIPE STOVETOP - GRILLSEEKER
From grillseeker.com
EAST CAROLINA VINEGAR BBQ SAUCE AND MOP RECIPE
From amazingribs.com
4.3/5 (206)Category Sauces And CondimentsCuisine American, Southern
- Prep. Pour all the ingredients into a jar and shake. Let it sit for at least 12 hours to allow the flavors to meld. A week is better.
- Use. You can use it as a mop when you cook, you can use it as a finishing sauce when you serve the meat, or both. In the Carolinas, it is usually used as both a mop and a finishing sauce.
- To use it as both a mop and finishing sauce, warm it, pour a few ounces into a cup and paint it on the meat with a basting brush once every hour or so while it is cooking. If you use it as a mop, the sauce in the cup can get contaminated with uncooked meat juices on the brush. That's why you don't want to dip the brush in the whole bottle. Discard contaminated mop and serve untouched sauce at the table.
MOP SAUCE FOR RIBS [EASY BARBECUE BASTING]
From theonlinegrill.com
4.1/5 (8)Category Sauce, Side DishCuisine American, BBQTotal Time 35 mins
SMOKED BABY BACK RIBS RECIPE - TRAEGER GRILLS
From traeger.com
THE BEST SMOKED BABY BACK RIBS RECIPE (EASY!) | FROM SCRATCH FAST
From fromscratchfast.com
ALABAMA WHITE BBQ SAUCE RECIPE - NYT COOKING
From cooking.nytimes.com
SMOKED BABY BACK RIBS WITH HOMEMADE BBQ SAUCE | BUNS IN MY …
From bunsinmyoven.com
SLOW SMOKED BABY BACK RIBS IN A CAROLINA MOP SAUCE RECIPES …
From alicerecipes.com
MOP SAUCE RECIPE (JUICY SAUCE FOR YOUR RIBS)
From carnivorestyle.com
OVEN BBQ RIBS RECIPE - NYT COOKING
From cooking.nytimes.com
BABY BACK RIBS (SMOKER, OVEN, OR OVEN-TO-GRILL)
From onceuponachef.com
SMOKED BABY BACK RIBS WITHCAROLINA VINEGAR BBQ SAUCE …
From clevelandwhiskey.com
MARINATED BABY BACK RIBS (GRILL + OVEN) - FIT FOODIE FINDS
From fitfoodiefinds.com
MOLASSES-SMOKED BABY BACK RIBS RECIPE - TIM BYRES
From foodandwine.com
SMOKED BABY BACK RIBS - AN EASY GUIDE - VINDULGE
From vindulge.com
MSN
SMOKED RIBS RECIPE | HOW TO SMOKE PORK RIBS
From meadowcreekbbq.com
SMOKED BABY BACK RIBS RECIPE - DON'T SWEAT THE RECIPE
From dontsweattherecipe.com
You'll also love