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Spicy Long Slow Ribs With Memphis Bar B Q Sauce

2.5/5 rating (2 votes)
  • Makes: 1 back, 15 rib bones
  • Prep Time: 30 mins
  • Ready in: 2 hours
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Spicy Long Slow Ribs With Memphis Bar B Q Sauce

This has to be the most famous bar b q dish ever ... I went to USA, to North Carolina to find out exactly how to cook these delicious ribs. The secret is to rub well with a dry marinade, then long slow cook, in a moderate heat, brushed with a mop sauce to keep them really moist. You only ever brush a bar b q sauce on the ribs at the end of the cooking, just to glaze. Even then in some parts of America this is frowned upon. They should be cooked, but still slightly chewy in texture.

Ingredients

  • Rub:
  • 1 tbsp paprika
  • 2 tsp ground black pepper
  • 2 tsp brown sugar
  • 1 tsp salt
  • 1 tsp celery salt
  • 1 tsp chilli powder
  • 1 tsp garlic powder
  • 1 tsp dry mustard
  • 1 tsp ground cumin
  • Mix well together and store in an airtight container, it will keep for 4 weeks.
  • Mop Sauce:
  • 50mls olive oil
  • 200mls distilled white wine vinegar
  • 200mls bitter beer
  • 1 tbsp garlic powder
  • 1 tbsp light brown sugar
  • 1 tsp red chilli flakes
  • 1 tsp black pepper ground

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Method

  1. Mix all the ingredients together and leave to marinate for 30 minutes for the chilli to reconstitute.
  2. 1 rack pork spare ribs, about 12-14 sometimes called a ladder
  3. First job, on the inner side of the rack there is a fine membrane covering the rib cage, this has to be removed, or it will cook very tough.
  4. To do this gently pull tear the membrane away from the top end of the rib.
  5. Using a piece of kitchen towel, or a cloth, rip the membrane back and discard.
  6. Mae up the rub mix, lay the ribs into a deep tray, and scatter over the rub on both sides, pack on well. Leave for 1 hour at room temperature covered.
  7. Heat the bar-b-que to 350° F 160° C, using the indirect method. So front or back burners on, then place the ribs on the opposite side, so away from the heat, then cover and leave for 30 minutes.
  8. Brush with mop sauce every ½ an hour.
  9. Keep and eye on the temperature if the heat rises too much the ribs will end up dry and tough.
  10. Cook for about 2 hours 15 minutes, until well browned and looking delicious.
  11. Once cooked, open the bar b q, brush the ribs with the bar b q sauce (see recipe) and place directly over the gas.
  12. Cook for 2-3 minutes on each side to brown and glaze well
 

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