The main secret of delicious and juicy pork ribs is their prolonged languishing on the grill in an indirect heat zone. Second key to success – sauce with which the ribs are smeared during frying. Here you can not be limited to a standard set for barbecue, and experiment with different tastes. For example, prepare a sauce with honey, cherries, apple juice and hot jalapeno peppers and grease them with meat when it is almost ready. Few minutes on direct fire so that the ribs are covered with delicious sticky glaze, and You can surprise the audience with their amazing taste.
Recipe author – Chris Lilly – Alabama BBQ Contest Winner and five-time barbecue champion in Memphis (t Tennessee, USA)
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Time: 4 hours. 45 minutes Difficulty: medium 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.
Ingredients for the recipe:
- 2 layers of pork belly on the bones (approximately 3.5 kg.)
- 2 tbsp. l brown sugar
- 2 tbsp. l paprika
- 1 tbsp. l garlic salt
- 1.5 tsp onion salt
- 1.5 tsp chili powder
- 0.5 tsp cayenne pepper
- 1/4 tsp dried oregano
- 1/4 tsp ground zira
- 2/3 Art. pitted cherries
- 0.5 tbsp. apple juice
- 1 large jalapeno pod, thinly sliced
- 1/4 Art. brown sugar
- 1/4 Art. honey
- 1 tbsp. barbecue tomato sauce
Recipes with similar ingredients: pork ribs, pork, sauce for barbecue, cherry, garlic salt, chili seasoning, cayenne pepper ground, oregano, cumin, paprika, honey
Recipe preparation:
- Preheat the charcoal grill to prepare an indirect heat zone: rake the coals in one direction, leaving the other side empty. Install a pallet on it. Let the coals burn out to warm up grill up to 120 ° С.
- Combine brown sugar, paprika, garlic in a small bowl salt, onion salt, chili powder, cayenne pepper, oregano, zira and 3/4 tsp black pepper. Set aside 2 tbsp. l mixtures for liquid seasonings.
- Prepare the ribs: working with one layer of ribs at a time, insert the knife between the bone and the membrane, then remove the membrane. Sprinkle the ribs with plenty of salt. Rub both sides generously with the mixture. spices.
- Lay the meaty side up on a cooler side of the grill over the pan. Cover the grill and bake until the meat not well browned, about 2 hours 15 minutes, adding at need more coal. Transfer each layer to a large sheet double folded foil.
- Prepare a liquid seasoning: mix in the kitchen combine cherries, apple juice, jalapenos, brown sugar, honey and deferred 2 tbsp. l dry seasoning and chop. Pour 1 tbsp. seasoning and set aside for icing. Apply the remaining liquid mixture on the ribs and tightly wrap them in foil. Return to the cooler side of the grill, cover the grill and bake until the ribs will not become soft, about another 1 hour.
- Prepare the icing: mix the sauce in a small bowl barbecue with deferred 1 tbsp. liquid seasoning. Remove the ribs from the grill and expand. Lubricate on both sides. Put the ribs in the zone direct heat grill. Cover and fry, turning the layers in in the middle of frying, until they are covered with a glossy crust, about 10 minutes. Settle on a cutting board and let the meat rest 10 minutes before slicing.
