Recipe for food recipes

Recipe for... ribs recipes

 

 Recipe for...
 Recipe for bread
 Recipe for cake
 Recipe for chicken
 Recipe for cookies
 Recipe for kids
 
 All recipe categories
 All recipes

World Championship Barbecued Ribs

This recipe is rated : 0

Recipe Ingredients

5 pounds pork loin back ribs

Dry Rub
4 tablespoons paprika
2 teaspoons salt
2 teaspoons onion powder
2 teaspoons black pepper
2 teaspoons white pepper
2 teaspoons red pepper

Barbecue Sauce
6 tablespoons salt
6 tablespoons black pepper
6 tablespoons chili powder
4 cups ketchup
4 cups white vinegar
4 cups water
1 large yellow onion, diced
1/2 cup sorghum molasses

Cooking Procedures

Barbecue Sauce: Combine ingredients in a large saucepan. Bring to a rolling boil, reduce heat and simmer 1 1/2 hours, stirring every 10 minutes or so. Pour into sterilized canning jars, seal and let stand 2 to 6 weeks before use.

Dry Rub: Mix ingredients together thoroughly.

Sprinkle dry rub liberally on ribs. Allow ribs to stand 20 to 30 minutes at room temperature until the rub appears wet. Prepare a smoker for long, slow (230 degree F) indirect cooking, using hickory chips or other hardwood chips for extra flavor. Cook ribs, bone side down, for 2 hours at 230 degrees F in a smoker using indirect heat. Turn and cook 2 more hours. Turn and cook one more hour. During the last 15 minutes, baste with barbeque sauce diluted by half with water.

Serve ribs with warmed, undiluted sauce on the side. 
 
recipe titles recipe ingredients

Excerpt from the wayback cook-book collection:

re to believe " Mile. Francoise," she is in possession of a recipe in Rossini's own handwriting for a dish of macaroni of which she partook at his villa at Passy, in company with Auber and Meyerbeer. I give you this recipe here as published in her " One Hundred Recipes." It is called stufato a Fitalienne, with macaroni. Cover the bottom of a stew-pot with half a pound of chopped bacon ; when melted, brown in it four to five large onions chopped fine. This done, remove the onions with a

© 2009