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Recipe from: hansenchristiancenter Image Credit: Lisa |
Competition
Ribs
“OK, I am
about to share with you the recipe that I would use if ever I were in a big
“Rib BBQ Championship of the World” competition.” Lisa
Ingredients:
4 slabs pork
loin back ribs
First
Stage Dry Rub:
½ cup dark
brown sugar
½ cup paprika
⅓ cup garlic
salt
2 tablespoons
onion salt
2 tablespoons
chili powder
1 tablespoon
cayenne pepper
1 tablespoon
black pepper
1½ teaspoons
dried oregano
1½ teaspoons
white pepper
1 teaspoon
cumin
Second
Stage:
½ cup apple
juice per slab
½ cup grape
juice per slab
Third
Stage:
¾ cup First Stage
rub
¼ cup brown
sugar
Finishing
Glaze:
1½ cup Big
Bob Gibson Championship Red Sauce or your favorite red sauce
½ cup honey
Directions:
Raw
Preparation: Place slab of ribs bone side down on table.
Slide knife
under the membrane and against the end bone to separate the 2.
With a dry
paper towel, grasp the edge of the thin membrane and pull.
The entire
membrane should separate from the rib.
Preheat oven
to 250°F.
Combine First
Stage rub and mix well.
Generously
apply rub onto the front and back sides of ribs.
Gently pat to
ensure that rub will adhere.
Place ribs
meat-side up on a broiler pan and bake for 2¼ hours.
Remove ribs
from oven.
Place each
rib meat-side down on its own doubled aluminum foil square.
Foil should
be large enough to completely wrap rib.
Mix the
Second Stage juices.
Pour 1 cup of
liquid over each rib.
At the same
time wrap and seal each rib tight.
Return to the
oven for 1 hour.
Remove
wrapped ribs from oven.
Remove from
foil and apply a medium coat of the Third Stage rub to the meat-side of the
ribs.
Place
uncovered in the oven meat-side up for 30 minutes.
Remove ribs
from oven and increase oven temperature to 350°F.
Brush
finishing glaze on both sides of ribs.
Place ribs in
oven for 10 minutes, or until sauce caramelizes.
Serves 8.
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