Barbecue Recipes

Apple Smoked Barbecue Ribs, Memphis−Style Barbecued Ribs

Apple Smoked Barbecue Ribs

2 slabs baby back ribs, or spareribs

1/2 teaspoon cinnamon

1/2 teaspoon ground cloves

1/4 teaspoon pepper 1 cup

Apple Wood Chips barbecue sauce (recipe follows)

Preheat oven to 400F. Rub cinnamon, cloves and pepper into both sides of ribs. Place ribs on wire rack on baking pan. Bake for 3 hours until tender.

Soak wood chips in water for 30 minutes. Prepare grill. Place apple wood chips directly in the center of hot barbecue coals. Baste ribs and place on grill above wood chips. Cover, grill and cook for 10 minutes. Turn ribs, baste again and cook another 10 minutes or until ribs are browned but still moist.

Barbecue Sauce:

2−15 oz. cans tomato sauce

1/2 cup molasses

10 cloves garlic

2 tablespoons ground cumin

2 tablespoons dry mustard fresh ground pepper

1/2 teaspoon cinnamon

1/4 teaspoon hot pepper flakes

1/2 cup red wine vinegar

Combine all ingredients except vinegar in saucepan. Simmer, covered, on low heat for 1 hour, stirring occasionally. Add vinegar to taste and simmer for another 15 minutes. Chill at least 24 hours, or until ready to use.

Memphis−Style Barbecued Ribs

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 tip beneath membrane that covers bone until finger tips can be worked beneath rack membrane, loosening enough to get firm grip. Then peel membrane off rack. With paring knife, scrape any fat away from bone.

Sprinkle ribs on both sides with even, light coating of salt and pepper. Place ribs, bone−side−down on grill. Grill over low fire 1 1/2 hours, turning every 15 to 20 minutes, replenishing fire as necessary. Baste with apple juice at every turn during first half of cooking period either by brushing on, or simply spraying apple juice from spray bottle. If smoking with indirect heat, turn at 1 hour intervals, cooking 4 to 6 hours.

Combine vinegar, onion, garlic, mustard, sugar and hot sauce in blender. Blend until smooth. Place in saucepan and add ketchup. Simmer 20 minutes. Add lemon slices. Stir occasionally to keep from sticking. Use sauce as frequent baste for last half of cooking period, whether grilling or smoking, being careful not to burn ribs. Serve remaining sauce on side.

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