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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Memphis-Style Baby Back Ribs

    Lobo
    Lobo
    Lobo
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    Join date : 2013-01-12
    • Post n°1

    Memphis-Style Baby Back Ribs Empty Memphis-Style Baby Back Ribs

    Post by Lobo Mon 02 Jan 2017, 5:52 pm

    Memphis-Style Baby Back Ribs Img91l
    Memphis-Style Baby Back Ribs

    Prep Time: 20 minutes
    Cook Time: 180 minutes
    Servings: 8
    In Memphis, barbecued ribs are dry rubbed with a flavorful spice mixture before grilling and then brushed with a mop sauce to finish. This recipe calls for a wood-pellet grill. If you don’t have one, you can start the ribs in a preheated 325ºF oven. Line a baking sheet with heavy-duty aluminum foil. Place the rib slabs on top, wrap the foil around them and seal tightly. Transfer to the oven and cook until the ribs are fork-tender, 1 1/2 to 2 hours. Just before serving, place the ribs directly on a grill over high heat and baste with the mop sauce until the ribs are caramelized, 5 to 10 minutes.


    Ingredients:


    • 2 Tbs. sweet paprika
    • 1 Tbs. chili powder
    • 1/2 tsp. cayenne pepper
    • 1 tsp. garlic powder
    • 1 1/2 Tbs. plus 1/2 tsp. kosher salt
    • 1 tsp. freshly ground black pepper
    • 1 tsp. freshly ground white pepper
    • 1 tsp. dry mustard powder
    • 2 Tbs. plus 1/2 cup firmly packed light brown sugar
    • 2 racks pork baby back ribs, about 5 1/2 lb. total
    • 1 cup cider vinegar
    • 1 Tbs. hot sauce
    • 2 Tbs. Worcestershire sauce
    • 1/2 cup water
    • Barbecue sauce for serving

    Directions:

    In a small bowl, stir together the paprika, chili powder, cayenne, garlic powder, the 1 1/2 Tbs. salt, the black pepper, white pepper, mustard powder and the 2 Tbs. brown sugar to make a dry rub. Place the ribs on a baking sheet and rub evenly on both sides with the mixture. Wrap with plastic wrap and refrigerate for at least 8 hours or up to 24 hours.

    In a bowl, whisk together the vinegar, the 1/2 cup brown sugar, the hot sauce, Worcestershire, water and the 1/2 tsp. salt to make a mop sauce. Reserve 1/2 cup of the sauce for serving.

    Preheat a wood pellet grill on the “smoke” setting to 290°F according to the manufacturer’s instructions.

    Place the ribs on a rib rack on the grill. Cover the grill and cook until the ribs are tender, about 3 hours, basting with the mop sauce every 5 minutes during the last 20 minutes of cooking.

    Transfer the ribs to a carving board and cut between the bones. Pass the reserved mop sauce and barbecue sauce alongside. Serves 6 to 8.

    Williams-Sonoma Kitchen
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