Smoked Ribs with Carolina-Style BBQ Sauce

Name: Smoked Ribs with Carolina-Style BBQ Sauce
Prep time: 19 h 15 min
Cook time: 19 h 15 min
Total time: 19 h 15 min
Yield: 4
Cuisine: Global
Ingredients: 59 milliliters ancho chili powder; 946 milliliters apple cider; 0 teaspoons freshly ground black pepper; 2 Tbsps freshly ground black pepper; 2 canned chipotle chiles in adobo, chopped; 59 milliliters canola oil; 1 teaspoons cayenne powder; 2 teaspoons chile de arbol; 158 milliliters cider vinegar; 473 milliliters cider vinegar; 59 milliliters dark brown sugar; 158 milliliters Dijon mustard; 2 Tbsps dry mustard; 6 cloves garlic, coarsely chopped; 2 Tbsps ground coriander; 1 Tbsp ground cumin; 2 Tbsps honey; 473 milliliters ketchup; 1 Tbsp kosher salt; 2 Tbsps kosher salt; 4 servings Kosher salt and freshly ground black pepper; 2 Tbsps light brown sugar; 2 Tbsps molasses; 2 mediums Spanish onions, coarsely chopped; 1 Tbsp dried oregano; 2 Tbsps paprika; 2 Tbsps Spanish paprika; 3 dashes Few hot pepper sauce (recommended: Tabasco); 2 racks St. Louis-style pork ribs, 12 ribs each, membrane removed; 158 milliliters water

Smoked Ribs with Carolina-Style BBQ Sauce is a gluten free and dairy free main course. This recipe makes 4 servings with 1622 calories, 94g of protein, and 85g of fat each. This recipe covers 65% of your daily requirements of vitamins and minerals. A mixture of ketchup, few dashes pepper sauce, paprika, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the onions you could follow this main course with the Candy Corn Cupcakes as a dessert. This recipe is typical of American cuisine. From preparation to the plate, this recipe takes roughly 19 hours and 15 minutes.

Instructions

Watch how to make this recipe.

Combine all the spices in a small bowl.

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Spices

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Bowl

Brush both sides of the racks with oil and rub with the spice mixture. Wrap in plastic and refrigerate for at least 12 hours.

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Wrap

Cooking Oil

Dry Seasoning Rub

In a large pot over low heat, add all the mop ingredients. Bring to a simmer and cook until the sugar is dissolved.

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Sugar

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Pot

Let cool to room temperature.

Remove the ribs from the refrigerator 45 minutes before smoking to allow them to come to room temperature.

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Ribs

Add the mix of hickory and applewood chips to the smoker according to package instructions.

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French Fries

Heat a smoker to 220 degrees F.

Put the apple cider in a small heatproof pan in the smoker.

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Apple Cider

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Frying Pan

Put the ribs directly on the smoker rack. Smoke for 6 hours, brushing the ribs with the mop every hour for the first 5 hours. During the last hour, brush the ribs with the North Carolina Barbecue Sauce every 10 minutes.

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Barbecue Sauce

Ribs

Remove the ribs to a serving platter and serve.

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Ribs

Heat the oil over medium-high heat in a heavy-bottomed medium saucepan.

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Cooking Oil

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Sauce Pan

Add the onions and cook until soft, 3 to 4 minutes.

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Onion

Add the garlic and cook for 1 minute. Stir in the ketchup and water, bring to a boil and simmer for 5 minutes.

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Ketchup

Garlic

Water

Add the remaining ingredients and simmer until thickened, stirring occasionally, about 10 minutes. Cool for about 5 minutes.

Carefully transfer the mixture to a food processor and puree until smooth. Season with salt and pepper, to taste, then pour into a bowl and allow to cool at room temperature. Sauce will keep for 1 week in the refrigerator, stored in a tightly sealed container.

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Salt And Pepper