Barbecue Sauce:
1 1/2 c Brown sugar; packed
2 c Catsup
1 tb Cayenne pepper; or to taste
1/2 c Light corn syrup
4 tb Butter
1/2 c Vinegar;
- white or apple cider
2 tb Dry mustard
Salt & pepper; to taste
When done, the internal temperature in the thickest part of the
meat should be 160°F. You should be able to just loosen, or wiggle,
the bone from the meat with little effort. When cooking ribs for
hors d'oeuvres, get a side of spare ribs cut down to 3/4" strips.
Ribs can be baked, grilled, or braised. They take seasonings well,
especially sauces. Cook ribs slowly at a low temperature. Ribs
cooked in the oven can be brushed with sauce from the beginning of
cooking. Ribs that are grilled should be basted only during the
last 30 minutes of cooking. Ribs come in slabs or sides.
Oven Roasted Spareribs: (6 servings)
Bake, covered, in a 350°F oven for about 1 hour: 30 minutes on each
side. Test for doneness. The internal temperature in the thickest
part of the meat should be 160°F.
Country Style Ribs Baked: (6 to 8 servings)
Bake, covered, in a 300°F oven for about 1 hour. Uncover and bake
for 1 to 1-1/2 hours. Test for doneness. The internal temperature
in the thickest part of the meat should be 160°F.
Grilled Ribs: (6 servings)
Grill slowly over light ash coals for about 1-1/2 to 2 hours,
turning every 30 minutes. Test for doneness. The internal
temperature in the thickest part of the meat should be 160°F.
Barbecue Sauce:
Combine all ingredients in a saucepan. Bring to a boil and simmer
on low for 5 minutes while stirring. Set aside 1 cup of sauce for
dipping for when ribs are done. Pour over ribs to bake in oven, or
baste ribs on grill.
This recipe can be varied, according to taste. You may add molasses
or honey instead of the corn syrup, garlic, onions, bourbon, or
beer. Experiment!
Yield: enough for four 1-1/2 lb slabs of ribs
Recipe by North Carolina Pork Council, Raleigh, NC
