Competition Bar-B-Q Ribs Recipe - Cooking Index
Competition Bar-B-Q Ribs Recipe - Cooking Index
| 4 | Slabs pork loin back ribs | |
| First Stage Dry Rub | ||
| 1/2 cup | 80g / 2.8oz | Dark brown sugar |
| 1/2 cup | 118ml | Paprika |
| 1/3 cup | 78ml | Garlic salt |
| 2 tablespoons | 30ml | Onion salt |
| 2 tablespoons | 30ml | Chili powder |
| 1 tablespoon | 15ml | Cayenne pepper |
| 1 tablespoon | 15ml | Black pepper |
| 1 1/2 teaspoons | 7.5ml | Dried oregano |
| 1 1/2 teaspoons | 7.5ml | Freshly-ground white pepper |
| 1 teaspoon | 5ml | Cumin |
| Second Stage | ||
| 1/2 cup | 118ml | Apple juice per slab |
| 1/2 cup | 118ml | Grape juice per slab |
| Third Stage | ||
| 3/4 cup | 177ml | First Stage Dry Rub |
| 1/4 cup | 40g / 1.4oz | Brown sugar |
| Finishing Glaze | ||
| 1 1/2 cups | 355ml | Big Bob Gibson Championship Red Sauce |
| = (or your favorite red sauce) | ||
| 1/2 cup | 118ml | Honey |
Raw Preparation: Place slab of ribs bone-side down on table. Slide knife under the membrane and against the end bone to separate the two. With a dry paper towel, grasp the edge of the thin membrane and pull. The entire membrane should separate from the rib.
Preheat oven to 250 degrees. Combine First Stage rub and mix well. Generously apply rub onto the front and back sides of ribs. Gently pat to ensure that rub will adhere. Place ribs meat-side up on a broiler pan and bake for 2 1/4 hours.
Remove ribs from oven. Place each rib meat-side down on its own doubled aluminum foil square. Foil should be large enough to completely wrap rib. Mix the Second Stage juices. Pour 1 cup of liquid over each rib. At the same time wrap and seal each rib tight. Return to the oven for 1 hour.
Remove wrapped ribs from oven. Remove from foil and apply a medium coat of the Third Stage rub to the meat-side of the ribs. Place uncovered in the oven meat-side up for 30 minutes.
Remove ribs from oven and increase oven temperature to 350 degrees. Brush finishing glaze on both sides of ribs. Place ribs in oven for 10 minutes, or until sauce caramelizes.
This recipe yields 8 to 10 servings.
Source:
COOKING LIVE with Sara Moulton - (Show # CL-9699) - from the TV FOOD - NETWORK
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7 (3 votes)
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