There is a restaurant in Syracuse called Dinosaur BBQ. I make their style ribs every year, and make pulled pork sandwiches with the leftovers. Great tasting and easy! This recipe is meant to be grilled slow and at a low temperature. But... you can also make them in the oven, you just will not get that BBQ taste.
2 racks pork spareribs (2 1/2 - 3 pounds)
1/2 cup All Purpose Red Rub (see recipe below)
Mop Sauce (see recipe below)
Mutha Sauce (see recipe below)
Rubbing meat is a must and the first step for great tasting ribs. Feel free to adjust it, add your own flavors..Just keep flavors well balanced. For those that like less heat, reduce the pepper and chili powder. I am also including a Creole Seasoning that works as a great rub too!
1/2 cup Paprika
1/2 cup Kosher Salt
1/2 cup Light brown sugar
6 Tblsp granulated onion
1/4 cup chili powder
1 Tblsp Black Pepper
1 tsp ground Cumin
1/2 tsp Cayenne Pepper
Place all the ingredients into a bowl and rub them together in your hands. Store in a glass jar with a lid till ready to use. makes 2 3/4 cups.
Use this on meat, fish or sprinkled on veggies or anything you are grilling. It can even be mixed into bread crumbs for a boost in flavor.
1/2 cup Paprika
1/2 cup Granulated Garlic
1/4 cup granulated onion
3 Tblsp black pepper
2 tsp Cayenne Pepper
1/4 cup dried Oregano
1/4 cup dried Thyme
2 tsp ground Cumin
2 Tblsp Sugar
Combine all the ingredients in a bowl and mix well. Store in a class jar with a lid. Makes 2 1/2 cups.
What is Mop Sauce? Well when your ribs are cooking and they look dry, they need to be mopped! Get yourself a grill mop (looks like a little mop head on a wooden handle. If you do not have one a brush will work fine.) Never put a sugar in a mop sauce or it will burn.
1 cup white vinegar
1/2 cup water
2 Tblsp vegetable oil
2 Tblsp Worcestershire sauce
2 Tblsp Red Rub
Tabasco Sauce
Mix all the ingredients in a saucepan and bring to a boil. Cool and place in a covered container in the refrigerator till ready to use. Makes 1 3/4 cups.
It is aptly named, as the mother of all sauces. It is sweet, tangy, savory and spicy with a smoky finish. It is good as a stand alone sauce and can be slathered on chicken too. This sauce sakes some prep, but it is well worth it, trust me.
1/4 cup vegetable oil
1 cup minced onion
1/2 cup minced green pepper
1 jalapeño pepper seeded and minced
Pinch of Kosher salt and pepper
2 Tblsp minced Garlic
1 can (28 oz) tomato sauce
2 cups Heinz Ketchup
3/4 cup Worcestershire sauce
1/2 cup cider vinegar
1/4 cup lemon juice
1/4 cup molasses
1/4 cup cayenne pepper sauce
1/4 cup spicy brown mustard
3/4 cup packed dark brown sugar
1 Tblsp Chili powder
2 tsp coarsely ground black pepper
1/2 tsp ground allspice
1 Tblsp Liquid Smoke
Pour oil in a large saucepan over medium heat. Toss in the onions, green peppers and jalapeños and give them a stir. Season with a pinch of salt and pepper and cook till soft and golden. Add the garlic and cook 1 minute. Dump in everything else EXCEPT the liquid smoke. Bring to a boil then lower the heat so the sauce simmers and do so for 10 minutes. Remove from heat. Swirl in the liquid smoke and let the sauce cool. Pour into a container and refrigerate till ready to use. Makes 6-7 cups.
NOTE: I do not use the jalapeño pepper nor the most beloved habaneros some like to substitute in this recipe. I find that not everyone has a taste for them, so I leave them out! Also, remember if you work with them, the oil from the peppers can burn your eyes, or any other body part you may touch if you do not wash your hand thoroughly with soap first! If using habanero peppers, use rubber gloves, as the oil in the peppers' flesh and seeds will not wash off with soap. Use caution with the cutting board and knife as well and try not to touch seeds and flesh with your hands.
Now that you have all your ingredients ready (you can make them ahead of time) place the ribs on a cookie sheet and rub them with the Red rub till nice and red and flavored and rubbed evenly. If you are using the grill put your smoking wood chips on the grill and make sure you soaked them in water for at least 30 minutes. Drain and place in two aluminum foil squares and fold into packets. Make a few holes on one side and place on the hot coals of the grill. If you are using your oven, set it at 225-250 degrees Fahrenheit. You want to cook ribs slow, and low!
Place ribs on the grill, or leave them on the cookie sheet and cook for about 3 1/2-4 hours. Check on them every hour to check and see if they need a mopping. If they look dry, give them a mop. Depending on the thickness of your ribs, they make take another hour or so. Mine are the thick ones you get from Costo, and it usually takes me about 4-5 hours.
They are ready when you can poke your finger through the meat and it easily pulls apart. You can use a pair of tongs to gently pull the ribs and if it falls apart, they are done! Once the ribs are done, get out that Mutha Sauce and slather some on and keep them in the oven or frill for another 20 minutes. Then pull them out and serve!