Wet Barbecue Pork Ribs - Detailed recipes with photos.

Cook the wet barbecue pork ribs when the meat watered with sauce while grilling. So that the dish does not please only taste, but also appearance, remove the connecting edges film and cut off all unnecessary from the reservoir, forming a perfect rectangle. This method of cutting in the US is called “ribs in St. Louis style “by the name of the city in which their cut and pack in this form. As a result of long languor pork ribs over low heat, their meat is incredible juicy and tender. A specially prepared barbecue sauce makes его вкус ярче и насыщенней. Time: 6 час. plus time marinating Difficulty: easy Servings: 4 Used in recipes volumetric containers: one cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.

Contents

1 Ingredients for the recipe:
2 Recipe preparation:

Ingredients for the recipe:

Ribs

1.3 – 1.8 kg. pork ribs
60 gr seasoning mix, see recipe below

Barbecue sauce

900 gr. ketchup
500 ml water
170 gr brown cane sugar
170 gr white sugar
1 tbsp. l ground black pepper
1 tbsp. l onion powder
1 tbsp. l mustard powder
60 ml. lemon juice
60 ml. Worcester sauce
250 ml cider vinegar
60 ml. corn syrup

Seasoning mixture

150 gr. paprika
60 gr Sahara
1 tsp onion powder
In a bowl, mix all the ingredients.

Recipes with similar ingredients: pork, onion powder, apple cider vinegar, Worcestershire sauce, brown sugar, lemon juice, mustard powder, paprika, ketchup

Recipe preparation:

Barbecue sauce: mix everything in a saucepan or pot ingredients for the sauce. Bring to a boil over high heat, stirring constantly so that the sauce does not burn. Turn down the fire to minimum and cook for about 30 minutes without covering.
Ribs: meanwhile, trim the lower ends of the ribs and cut off all the excess fat and film, so you get flat rectangular rib in the style of St. Louis. Rinse him grate with a mixture of spices, cover and refrigerate for 4 – 12 hours
It is recommended to fry with indirect heat of the grill so that the meat does not burned out. For the first 3 hours, fry the ribs with the meaty side up at a temperature of 120 ° C. Then increase the heat to 150 ° C and fry for another 3 hours. Sauce the ribs only in last 30 minutes of frying so that it does not burn.