2 way Pork Ribs with Sweet & Tangy BBQ Sauce, Smoky Peach Sauce
2 way Pork Ribs with Sweet & Tangy BBQ Sauce, Smoky Peach Sauce
EASE OF PREPARATION:
2 way Pork Ribs with Sweet & Tangy BBQ Sauce, Smoky Peach Sauce
6 cups of hickory wood chips
Baby Back Ribs:
3 pounds baby back ribs or one side (1.5kg)
1 tablespoon olive oil (15ml)
salt and pepper to taste
Spare Ribs:
3 –4 pounds spare ribs (1.5kg) or one side
1 tablespoon olive oil (15ml)
salt and pepper to taste
Prepare 2 smoke pouches. Place 4 cups (1 liter) of wood chips into a bowl of cold water to soak for 1 hour. Reserve 2 cups of dry wood chips.
Sweet and Tangy BBQ Sauce
2 tablespoons butter (30ml)
1 small onion, minced
2 cups ketchup (homemade – see recipe on first page) (500ml)
¼ cup water (60ml)
¼ cup apple sauce (60ml)
¼ cup cider vinegar (60ml)
¼ cup Worcestershire sauce (60ml)
2 tablespoons brown sugar (30ml)
2 tablespoons molasses (30ml)
2 tablespoons clover honey (30ml)
2 teaspoons dry mustard powder (10ml)
1 teaspoon chili seasoning (5ml)
1 teaspoon garlic powder (5ml)
1 teaspoon cayenne (5ml)
1 teaspoon lemon juice (5ml)
¼ cup bourbon (60 ml)
In a large skillet melt some butter and sauté the onions until they are translucent Add the homemade ketchup, water, apple sauce, vinegar, Worcestershire, brown sugar, molasses, honey, mustard powder, chili powder, garlic powder, cayenne, lemon juice, hickory extract, and bourbon. Stir to blend ingredients well, and bring to a boil. Reduce the heat and simmer for 30 minutes, stirring occasionally to avoid scorching the sauce at the bottom of the pan. Remove sauce from heat set aside
Smoky Peach BBQ Sauce
2 cups canned sliced peaches, drained and their liquid reserved (500ml)
1 cup ketchup (homemade – see recipe on first page) (250ml)
¼ cup brown sugar, packed (60ml)
3 tablespoons fresh lemon juice (45ml)
1 tablespoon peach schnapps (15ml)
1 teaspoon fresh chopped ginger (5ml)
1 teaspoon salt (5ml)
1 teaspoon grated lemon zest (5ml)
pinch of freshly grated nutmeg
1 teaspoon ground cinnamon (5ml)
1/2 teaspoon ground allspice (2.5ml)
In a blender combine canned peaches, homemade ketchup, brown sugar, lemon juice, peach schnapps, ginger, salt, lemon zest, cinnamon, nutmeg and allspice. Blend well and then pour in to a skillet. Simmer mixture for about 30 minutes, stirring occasionally to avoid scorching the sauce at the bottom of the pan. Remove sauce from heat and set aside.
Use a set of pliers (designated for kitchen) to remove the membrane along the back of ribs. Drizzle the ribs with oil, salt and pepper.
To build a smoke pouch, drain 2 cups (500ml) of the wet wood chips and squeeze excess water out. Spread wet wood chips on a large piece of aluminum foil. Place 1 cup (250ml) of dry wood chips on top and mix them together. Close the foil around the chips to make a sealed foil package. Use a fork to puncture holes in the top and bottom of the foil pack to allow the smoke to flow through and infuse the meat. Repeat to make second smoke pouch.
For the spare ribs:
Prepare the barbecue for indirect grilling. Preheat the barbecue to 220ºF/110ºC. Place one smoke pouch directly over the heat source. Close the lid and wait for smoke. Once BBQ is smoking, place the spare ribs on the side of the BBQ without direct heat. Smoke the spare ribs over indirect heat for 3 hours, replacing the smoke pouch halfway through.
Half way threw cooking baste liberally with the tangy bbq sauce. Allow to cook a further hour. Baste again with the sauce before removing from grill. Once ribs are tender and when gently pulled fall off the bone remove from grill and tent with foil.
For the baby back ribs prepare bbq for indirect heat by preheating the grill to 220F/110C leave one side off. Place pork ribs on the side without heat and allow to slowly cook for 2.5 –3 hours or until tender. Half way threw cooking baste liberally with the peach bbq sauce. Allow to cook further and right before removing from grill baste again. Remove ribs from grill when ribs are tender. Remove tent with foil.
Serves 6-8 people
EASE OF PREPARATION:
2 way Pork Ribs with Sweet & Tangy BBQ Sauce, Smoky Peach Sauce
6 cups of hickory wood chips
Baby Back Ribs:
3 pounds baby back ribs or one side (1.5kg)
1 tablespoon olive oil (15ml)
salt and pepper to taste
Spare Ribs:
3 –4 pounds spare ribs (1.5kg) or one side
1 tablespoon olive oil (15ml)
salt and pepper to taste
Prepare 2 smoke pouches. Place 4 cups (1 liter) of wood chips into a bowl of cold water to soak for 1 hour. Reserve 2 cups of dry wood chips.
Sweet and Tangy BBQ Sauce
2 tablespoons butter (30ml)
1 small onion, minced
2 cups ketchup (homemade – see recipe on first page) (500ml)
¼ cup water (60ml)
¼ cup apple sauce (60ml)
¼ cup cider vinegar (60ml)
¼ cup Worcestershire sauce (60ml)
2 tablespoons brown sugar (30ml)
2 tablespoons molasses (30ml)
2 tablespoons clover honey (30ml)
2 teaspoons dry mustard powder (10ml)
1 teaspoon chili seasoning (5ml)
1 teaspoon garlic powder (5ml)
1 teaspoon cayenne (5ml)
1 teaspoon lemon juice (5ml)
¼ cup bourbon (60 ml)
In a large skillet melt some butter and sauté the onions until they are translucent Add the homemade ketchup, water, apple sauce, vinegar, Worcestershire, brown sugar, molasses, honey, mustard powder, chili powder, garlic powder, cayenne, lemon juice, hickory extract, and bourbon. Stir to blend ingredients well, and bring to a boil. Reduce the heat and simmer for 30 minutes, stirring occasionally to avoid scorching the sauce at the bottom of the pan. Remove sauce from heat set aside
Smoky Peach BBQ Sauce
2 cups canned sliced peaches, drained and their liquid reserved (500ml)
1 cup ketchup (homemade – see recipe on first page) (250ml)
¼ cup brown sugar, packed (60ml)
3 tablespoons fresh lemon juice (45ml)
1 tablespoon peach schnapps (15ml)
1 teaspoon fresh chopped ginger (5ml)
1 teaspoon salt (5ml)
1 teaspoon grated lemon zest (5ml)
pinch of freshly grated nutmeg
1 teaspoon ground cinnamon (5ml)
1/2 teaspoon ground allspice (2.5ml)
In a blender combine canned peaches, homemade ketchup, brown sugar, lemon juice, peach schnapps, ginger, salt, lemon zest, cinnamon, nutmeg and allspice. Blend well and then pour in to a skillet. Simmer mixture for about 30 minutes, stirring occasionally to avoid scorching the sauce at the bottom of the pan. Remove sauce from heat and set aside.
Use a set of pliers (designated for kitchen) to remove the membrane along the back of ribs. Drizzle the ribs with oil, salt and pepper.
To build a smoke pouch, drain 2 cups (500ml) of the wet wood chips and squeeze excess water out. Spread wet wood chips on a large piece of aluminum foil. Place 1 cup (250ml) of dry wood chips on top and mix them together. Close the foil around the chips to make a sealed foil package. Use a fork to puncture holes in the top and bottom of the foil pack to allow the smoke to flow through and infuse the meat. Repeat to make second smoke pouch.
For the spare ribs:
Prepare the barbecue for indirect grilling. Preheat the barbecue to 220ºF/110ºC. Place one smoke pouch directly over the heat source. Close the lid and wait for smoke. Once BBQ is smoking, place the spare ribs on the side of the BBQ without direct heat. Smoke the spare ribs over indirect heat for 3 hours, replacing the smoke pouch halfway through.
Half way threw cooking baste liberally with the tangy bbq sauce. Allow to cook a further hour. Baste again with the sauce before removing from grill. Once ribs are tender and when gently pulled fall off the bone remove from grill and tent with foil.
For the baby back ribs prepare bbq for indirect heat by preheating the grill to 220F/110C leave one side off. Place pork ribs on the side without heat and allow to slowly cook for 2.5 –3 hours or until tender. Half way threw cooking baste liberally with the peach bbq sauce. Allow to cook further and right before removing from grill baste again. Remove ribs from grill when ribs are tender. Remove tent with foil.
Serves 6-8 people
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