Memphis Hogaholics Award Winning Ribs Recipes
AWARD WINNING RIBS
Make and share this Award Winning Ribs recipe from Food.com.
Provided by nchappelle05
Time P1DT3h
Yield 7 serving(s)
Number Of Ingredients 6
Steps:
- Mix up all sauces up in a bowl until blended.
- put the ribs in a deep glass dish and spread sauce over them. Flip them over and repeat, but don't use all of it.
- Marinate for 24 hour in the refrigerator.
- take them out and roast at 300 degrees Fahrenheit for 2 hours.
- Take them out and cool. Mix the water and beer and pour into a spray bottle. Fire up the grill and grill them, spraying with the water/beer mix with every flip. Eat right away.
Nutrition Facts : Calories 29.2, Fat 0.1, Sodium 300.3, Carbohydrate 5.5, Fiber 0.1, Sugar 1.7, Protein 0.5
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- GRILL METHOD: Preheat the grill to 250 degrees. If using wood or charcoal, situate the coals on one side of the grill only, leaving the other side open for indirect cooking heat. Stir together the sugar and all of the spices in a small bowl. Reserve 1/3 of the sugar/spice mixture in a separate bowl. Stretch the ribs out on a large baking tray, meat side down. Slide a knife just barely under the edge of the membrane at one end of the ribs and then use that loosened edge to pull the membrane off the ribs. (I found it really easy to grab the edge of the membrane with a paper towel and pull it off that way. Much like this example.)
- Pat the ribs dry with a paper towel. Apply the rub generously (leaving the reserved 1/3 for later use) to the front and back of the ribs. Place the ribs meat side up on the grill and cook with indirect heat, for 3 - 3 1/2 hours, until the ribs are tender.
- Pour the vinegar and water into a shallow baking dish. Remove the cooked ribs from the grill and dip them into the vinegar water. Place the wet ribs onto a cutting board or a clean baking sheet and season immediately with a coating of the reserved dry rub. Cut and serve. Enjoy!
- OVEN METHOD: Adjust the oven racks to the middle and top 1/3 of the oven. Preheat the oven to 250 degrees. Stir together the sugar and all of the spices in a small bowl. Reserve 1/3 of the sugar/spice mixture in a separate bowl. Stretch the ribs out on a large baking tray, meat side down. Slide a knife just barely under the edge of the membrane at one end of the ribs and then use that loosened edge to pull the membrane off the ribs. (I found it really easy to grab the edge of the membrane with a paper towel and pull it off that way. Much like this example.)
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