Subj : Re: Nat BBQ Ribz Day
To : Jim Weller
From : Sean Dennis
Date : Mon Jul 04 2022 12:40:04
-=> JIM WELLER wrote to DAVE DRUM <=-
JW> Aw, come on. Even up here in the frozen north we know that isn't
JW> real barbecue. Do you read these recipes before you bulk post them?
Here's a recipe for Memphis-style wet ribs that I have had and these are
delicious. You'll note nowhere do they claim to be BBQ though...and I
happily discovered how I can properly cut and paste into a DOS window under
Linux (I run a DOS emulator callod DOSemu) which makes entering recipes into
MM so much easier.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Slow-Cooker Memphis-Style Wet Ribs
Categories: Slowcooker, Meats, Seandennis
Yield: 6 Servings
MMMMM----------------------------RIBS---------------------------------
2 T Paprika
1 T Packed brown sugar
1 T Kosher salt
2 t Pepper
2 t Onion powder
2 t Granulated garlic
2 Racks (2 1/2- to 3-lb.)
--St. Louis-style spareribs,
--trimmed and each rack cut
--in half
MMMMM-----------------------BARBECUE SAUCE----------------------------
3/4 c Ketchup
6 T Apple juice
2 T Molasses
2 T Cider vinegar
2 T Worcestershire sauce
1 T Yellow mustard
1 t Pepper
1/4 t Liquid smoke
Yield: Serves 4 to 6
Time: 15 minutes prep, 7 hours cooking, 7 hours 15 minutes total
1. For the ribs: Combine paprika, sugar, salt, pepper, onion powder,
and granulated garlic in bowl. Reserve 1 tablespoon spice rub for
sauce. Pat ribs dry with paper towels and coat all over with
remaining 5 tablespoons rub.
2. Arrange ribs vertically with thick ends pointing down and meaty
side against interior wall of slow cooker (ribs will overlap). Cover
and cook until ribs are just tender, 5 to 6 hours on high or 6 to 7
hours on low.
3. For the barbeque sauce: Meanwhile, whisk ketchup, apple juice,
molasses, vinegar, Worcestershire, mustard, pepper, liquid smoke, and
reserved 1 tablespoon spice rub together in medium saucepan. Bring to
boil over medium heat, then reduce heat to medium-low and simmer,
stirring occasionally, until thickened and reduced to 1 cup, about 10
minutes. (Sauce can be refrigerated for up to 3 days.)
4. Line rimmed baking sheet with aluminum foil and set wire rack in
sheet. Using tongs, transfer ribs, meaty side up, to prepared rack.
Let ribs sit for 10 minutes to allow surface to dry out.
5. Adjust oven rack 3 inches from broiler element and heat broiler.
Liberally brush ribs with 1/2 cup sauce and broil until sauce is
bubbling and beginning to char, about 4 minutes. Remove ribs from
oven, brush with remaining 1/2 cup sauce, tent with foil, and let
rest for 20 minutes. Cut ribs in between bones to separate. Serve.
Recipe originally aired on "Cook's Country" in 2016 and recipe text is
from:
https://www.splendidtable.org/story/2017/03/23/slow-cooker-memphis-sty
e-w et-ribs
Converted to Meal-Master format by Sean Dennis (1:18/200@Fidonet) on 4
July 2022.
MMMMM
-- Sean
... Sometimes when it's quiet, you can hear the brain cells die.
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