Recipe for making pork ribs with barbecue sauce. Pork ribs first marinate in vinegar with onions and garlic, then rub spices and smoked on the grill until cooked. At the end preparations are smeared with barbecue sauce. Share with friends: 
Food Photography: Paul Sirisali Time: 5 hours. 30 min. Difficulty: medium Servings: 6 – 8 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
Marinade
- 3 600 – 4 500 gr. pork ribs
- 1/4 Art. light brown sugar
- 2 tbsp. l cider vinegar
- 2 tbsp. l chopped onion
- 1 clove garlic
- Coarse salt and freshly ground black pepper
Dry rubbing marinade
- 1/2 tbsp. light brown sugar
- 1 tbsp. l chili powder
- 1 tbsp. l garlic powder
- 1 tbsp. l onion powder
- 1 tsp salt with celery
- 1 tsp celery seed
- 1/4 tsp cayenne pepper
- Coarse salt and freshly ground black pepper
Barbecue sauce
- 2 tbsp. l vegetable oil
- 3 crushed cloves of garlic
- 1/4 Art. tomato paste
- 1 tbsp. l chili powder
- 1 and 3/4 Art. cider vinegar
- 1/4 Art. molasses
- 2 tbsp. l Worcestershire sauce
- 1 tbsp. l honey
- 1 tbsp. l mustard powder
- 2 tsp coffee powder
- Freshly ground black pepper
- 1 tbsp. ketchup
- 1 tbsp. pineapple jam
- 1/2 tsp liquid smoke
Recipes with similar ingredients: pork, onions, garlic, garlic powder, onion powder, tomato paste, chili seasoning, molasses, honey, brown sugar, Pineapple jam, apple cider vinegar, Worcestershire sauce, mustard powder, celery salt, celery seeds, barbecue sauce
Recipe preparation:
- Make marinade: mix brown sugar in a bowl, vinegar, onion, garlic, 1 tbsp. l salt and 1/2 tsp black pepper. Place the ribs on the cutting board with the meat side down. Starting from the edge, bring the knife under the film covering the back ribs. Pull off the film with a knife, and then peel it off. Grease the ribs marinade on all sides, wrap with cling film and put away in fridge for the night.
- Prepare the mixture for rubbing meat: mix in a bowl brown sugar, chili powder, garlic powder, onion powder, salt with celery, celery seeds, cayenne pepper, 1 tbsp. l salt and 1 tsp black pepper.
- 2 tbsp. Soak hickory wood chips in water for 30-40 minutes. By preheat the grill to a moderate to medium level (135 degrees) and cook for indirect cooking: for coal grill, fold all the coal on one side, for a gas grill turn off the burners on one side. Grills with colder cover the sides with foil.
- Drain the water from the chips. For a charcoal grill, lay them out equal layer on hot coals, for a gas grill, put sawdust in smokehouse and install it on the hot side of the grill. Close the cover and leave it for 10 minutes until smoke appears. Rinse the marinade with ribs and pat dry with paper towels. Rub the ribs a mixture of spices on both sides. It is more convenient to do this with your hands.
- Lay the ribs meat side up on the colder side of the grill. Cover and cook for 1.5 hours until meat will lag behind the bones so that they are slightly visible. In
Time for preparing
Do not flip the ribs.
- Expand the ribs (leave them meat side up for more cold side of the grill), close the lid and continue cooking again 2 – 2.5 hours. (For charcoal grill, add more charcoal for maintaining temperature, if necessary).
- Meanwhile, make barbecue sauce: in medium in a frying pan over medium heat, heat the vegetable oil. Add garlic and cook 1 minute until golden brown. Add tomato paste and chili powder, mix well and cook for another 1 minute. Add vinegar, 1/4 tbsp. water, molasses, Worcestershire sauce, honey, mustard powder, coffee powder, 3/4 tsp black pepper and Cayenne pepper. Bring to a boil and cook for 5 minutes, occasionally stirring. Add ketchup and pineapple jam. Bring to simmer and cook for about 45 minutes until the mixture thickens. Add liquid smoke. Let the sauce cool to room temperature temperature, then remove the garlic. (The sauce can be stored in refrigerator for up to 2 weeks).
- Spread ribs generously with cooked barbecue sauce. Close cover and continue cooking for another 20 minutes until they are are gagged. Put the ribs on a cutting board, leave on a few minutes before cutting them into separate sections. Serve with the sauce.
