Barbecue Pork Ribs

Name: Barbecue Pork Ribs
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 7
Cuisine: Bbq, Barbecue
Ingredients: 1 kilograms pork loin back ribs, trimmed; 2 Tbsps canola oil; 1 teaspoons celery seeds; 2 Tbsps cider vinegar; 1 Tbsp dark brown sugar; 8 garlic cloves, minced; 2 Tbsps ground cumin; 1 teaspoons ground red pepper; 2 Tbsps Hungarian sweet paprika; 2 teaspoons kosher salt; 2 teaspoons Spanish smoked paprika; 237 milliliters hickory wood chips; 473 milliliters water

Barbecue Pork Ribs is a gluten free and dairy free main course. This recipe covers 25% of your daily requirements of vitamins and minerals. One serving contains 492 calories, 39g of protein, and 31g of fat. This recipe serves 7. Father's Day will be even more special with this recipe. If you have cider vinegar, ground pepper, kosher salt, and a few other ingredients on hand, you can make it. To use up the canolan oil you could follow this main course with the Cherry-Apricot Turnovers as a dessert. This recipe is typical of American cuisine. From preparation to the plate, this recipe takes approximately 3 hours.

Instructions

Soak wood chips in water 1 hour.

Ingredients you will need

French Fries

Water

Drain well.

Preheat grill to medium-high heat using both burners. After preheating, turn the left burner off (leave the right burner on).

Equipment you will use

Grill

Place wood chips on heat element on right side.

Ingredients you will need

French Fries

Place a disposable aluminum foil pan on heat element on left (unheated) side.

Equipment you will use

Aluminum Foil

Frying Pan

Pour 2 cups water in pan.

Ingredients you will need

Water

Equipment you will use

Frying Pan

Combine sweet paprika and next 5 ingredients (through celery seeds) in a small bowl. Stir in oil, vinegar, and garlic to form a paste. Rinse and pat ribs dry. If desired, remove thin membrane from back of ribs by slicing into it with a knife and then pulling it off. (This will make ribs more tender.)

Ingredients you will need

Sweet Paprika

Celery Seed

Vinegar

Garlic

Ribs

Cooking Oil

Equipment you will use

Knife

Bowl

Sprinkle both sides of ribs with salt; rub with spice paste. Coat grill rack with cooking spray; place on grill.

Ingredients you will need

Cooking Spray

Spice Paste

Ribs

Salt

Dry Seasoning Rub

Equipment you will use

Grill

Place ribs, meaty sides down, on grill rack over direct heat; cover and grill 10 minutes. Turn ribs over, and move them over indirect heat, covering left burner. Cover and grill 20 minutes.

Ingredients you will need

Ribs

Equipment you will use

Grill

Preheat oven to 25

Equipment you will use

Oven

Remove ribs from grill; wrap with heavy-duty foil.

Ingredients you will need

Ribs

Wrap

Equipment you will use

Grill

Aluminum Foil

Place foil-wrapped ribs on a baking sheet; bake at 250 for 2 hours or until meat begins to pull away from the bone.

Ingredients you will need

Bone

Meat

Ribs

Equipment you will use

Baking Sheet

Oven

Aluminum Foil

Let ribs stand 10 minutes before slicing.

Ingredients you will need

Ribs

Serve with drippings.

Equipment

Ingredients

Servings:

1kilograms

pork loin back ribs, trimmed 2Tbsps

canola oil 1teaspoons

celery seeds 2Tbsps

cider vinegar 1Tbsp

dark brown sugar 8

garlic cloves, minced 2Tbsps

ground cumin 1teaspoons

ground red pepper 2Tbsps

Hungarian sweet paprika 2teaspoons

kosher salt 2teaspoons

Spanish smoked paprika 237milliliters

hickory wood chips 473milliliters

water

Recommended wine: Pinot Noir, Shiraz, Zinfandel

Pork Ribs works really well with Pinot Noir, Shiraz, and Zinfandel. Pork ribs and other barbecued porks with sweet-and-spicy sauces work well with these red wines. The Dutton-Goldfield Emerald Ridge Vineyard Pinot Noir with a 4.9 out of 5 star rating seems like a good match. It costs about 58 dollars per bottle.