For this recipe, it is better to take pork ribs cut with briskets, they are more fat and sinewy, due to which incredibly juicy with proper smoking. Soak ribs on American style grill by choosing one of the two presented marinades: Memphis or Cajun, and two barbecue sauces for lubricating them during frying. Kansas City Sauce – More Traditional barbecue tomato sauce with a sweet-tart taste. Coffee sauce barbecue combines subtle tangy peppers, tomato sweetness and a touch of coffee. If you prefer dry ribs, you can not lubricate them during grilling, but serve соус к столу. 
Time: 3 час. a plus marinating time Difficulty: easy Servings: 4 – 6 In 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:
Memphis Shake Marinade
- 1/4 Art. sweet paprika
- 3 tbsp. l brown sugar
- 2 tbsp. l dried oregano
- 2 tbsp. l granulated garlic
- 1 tbsp. l ground pepper ancho
- 2 tsp coarse salt
- 1 tsp celery salt
- 2 cuts of pork ribs (approximately 1.3 kg each)
- Additionally: 3 tbsp. wood chips soaked in water at least 30 minutes
Cajun dry marinade
- 1/4 Art. brown sugar
- 2 tbsp. l dried oregano
- 2 tbsp. l dried parsley
- 2 tbsp. l granulated garlic
- 2 tbsp. l onion powder
- 2 tbsp. l sweet paprika
- 1 tbsp. l dried thyme
- 1 tbsp. l ground black pepper
- 2 tsp coarse salt
- 1 tsp celery salt
- 1 tsp ground white pepper
- 3/4 tsp cayenne pepper
- 3 bay leaves, crushed
Kansas City BBQ Sauce
- 2 tbsp. l vegetable oil
- 6 garlic cloves crushed
- 2 tbsp. l tomato paste
- 1 tbsp. l with a small hill of chili powder
- 1 tbsp. l paprika
- 1 tsp crushed red pepper flakes
- 1/4 tsp ground allspice
- A pinch of ground cloves
- 2 tbsp. ketchup
- 2 tbsp. water
- 0.5 tbsp. cider vinegar
- 1/4 Art. molasses
- 1/4 Art. brown sugar
- 1 tbsp. l coarse salt
- 1 tbsp. l soy sauce
- 1 tbsp. l Worcester sauce
- 2 tsp mustard powder
- 1 tsp ground black pepper
- 1 bay leaf
BBQ Coffee Sauce
- 3 pods of dried guajillo peppers
- 3 dried pepper pods blanched
- Half medium onion, sliced longitudinal half rings
- 6 garlic cloves, unpeeled
- 2 tbsp. l corn oil
- 1 tbsp. tomato puree
- 1 tbsp. strong black coffee
- 1/4 Art. sugar turbinado
- 1 tbsp. l coarse salt and a little more
- 1 tsp dried oregano
- A pinch of ground cloves
- A pinch of ground cumin
- 2 tsp cider vinegar
Recipes with similar ingredients: pork, barbecue sauce, tomato paste, guajillo pepper, soy sauce, Worcestershire sauce, brown sugar, red pepper flakes, chili seasoning, laurel leaf, celery salt, oregano, thyme, cloves, seasoning kajunskaya, paprika
Recipe preparation:
- Remove the membranes from the inside of the ribs and rub 1/2 Art. dry marinade memphis shake or kajun spice mix on a choice. Cover and refrigerate for 2 to 24 hours. In water Soak the chips for 30 minutes. Memphis Shake marinade. in a small bowl, whisk paprika, brown sugar, oregano, garlic, ancho powder, salt and celery salt. Store in sealed containers in a cool dry place for 2 months. From time to time, clean your coffee grinder from odors so that they do not transferred, fill the coffee grinder with dry rice and punch. Exit: 3/4 tbsp. Kajun dry marinade. bowl mix brown sugar, oregano, parsley, garlic, onion powder, paprika, thyme, black pepper, salt, celery salt, white pepper, cayenne pepper and bay leaf. Grind seasoning in electric mill to medium grinding. Store dry marinade in airtight container in a cool dry place for 2 months. Output: 1 tbsp.
- Prepare a street grill for indirect moderate heat. WITH on the cooler side, place a pan under the grill half filled with water. Open the bottom vents grill holes.
- Place the ribs on the grill above the water tray (if you have there is a stand for frying ribs, use it). Pour 1 tbsp. soaked chips on the coals (drain the water) and close the lid of the grill. Ventilation holes must be directly above ribs.
- About once per hour add 1 tbsp to the fire. charcoal to maintain a moderate temperature (120 – 135 ° C – ideal smoking temperature). After 3 hours, the meat should be easily separated. from the bone and become brown. Lubricate the ribs 2 tbsp. Kansas City or barbecue coffee sauce and transfer them to the direct heat zone. Fry until lightly glazed.
- Cut ready ribs and serve with barbecue sauce.
Kansas City BBQ Sauce
In a medium-sized stew-pan over medium heat, heat the oil. Add garlic, tomato paste, chili powder, paprika, red pepper, allspice and cloves. Cook, stirring, for 3 minutes to brown. Add ketchup, water, vinegar, molasses, brown sugar, salt, soy sauce, Worcester sauce, mustard, black pepper and bay leaf. Adjust the hotplate temperature and cook the sauce at low boil for 30 minutes. From the finished take the bay leaf sauce. Yield: about 1 liter.
BBQ Coffee Sauce
Cut the pods of peppers and peel them of the stalks and seeds. Fry, stirring with a spatula, in a dry frying pan in moderation high heat for 3 minutes. Put peppers in heat resistant bowl, fill with very hot water and leave for 30 minutes to the pepper is softer. Then take it out and chop it coarsely. Liquid do not pour out. While the peppers are soaked, in the same dry pan fry the onions and garlic over moderate heat for 8 minutes. Bow should be very fried, and the husk of garlic should become soft. Cool and squeeze the garlic from the husk into a blender bowl, add onions and peppers. Grind vegetables to a paste, adding if necessary water, in which peppers were soaked (about 3/4 tbsp.). In a pan over moderate heat, heat oil. Add a mixture of peppers and onions and cook, stirring, for about 4 minutes, until the sauce thickens and aroma will not go. Add tomato puree, coffee, sugar, 1 tbsp. l salt, oregano, cloves and zira. Boil the sauce with a weak boil, stirring occasionally, about 15 minutes to light thickening. Then mix vinegar and salt to taste. Output: 1 liter
