Memphis-Style Barbecued Ribs
Another great Rib recipe that was published in the newsletter
Ingredients
- 3 Pound Racks baby back ribs
- 2 Teaspoon Salt
- 2 Teaspoon Coarse ground black pepper
- Apple Juice for Basting
- 1 Cup Red wine vinegar
- 2 Cup Onion, chopped
- 2 Garlic, cloves, minced
- 1/4 Cup Mustard, yellow prepared
- 1/2 Cup Brown sugar, packed
- 2 Cup Ketchup
- 2 Lemons, thinly sliced
- 1 Teaspoon Louisiana hot sauce
- Trim as much fat as possible from ribs.
- On bone side, work knife or screwdriver tip beneath
membrane that covers bone until finger tips can be worked beneath rack
membrane, loosening enough to get firm grip with a paper towel. - Pull the membrane (fell) away.
- Sprinkle ribs on both sides with even, light coating of salt and pepper.
- Follow the directions for cooking real smoked barbeque ribs.
- Baste your ribs with apple
juice every hour either by brushing
on, or simply spraying apple juice from spray bottle. - The ribs should cook in the smoker for 2.5 to 4 hours, see directions.
- Combine vinegar, onion, garlic, mustard, sugar and hot sauce in blender.
- Blend until you get a smooth consistency.
- Place in saucepan and add ketchup. Simmer 20 minutes.
- Add lemon slices. Stir occasionally to keep from sticking.
- Use sauce as frequent baste in the last half of cooking period.
- Serve remaining sauce on side.
Enjoy!
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