Since our trip to Memphis last summer, my husband has been obsessed with barbecue. He has made sauce and tried smoking ribs. When we were first married, he had a smoker. He even smoked a turkey in it one Thanksgiving, but he soon got rid of it. It was too much work and it took forever to smoke the bird. Now, everywhere we go he looks at smokers, forgetting the work and the time he put into something that no one was impressed with. I suppose that if he had a better experience with that turkey we would still have that smoker, but that didn’t happen.
My husband has since been able to recreate as much as he can the taste of the best barbecue he ever had last summer. I say that because every meal we had in Memphis was awesome. My husband is a lover of ribs and Memphis has great ribs. Not tourist ribs, good local ribs. A few times we asked either a policeman or bartender where to have the best ribs. Those are the people who know where the good food is. I look at it this way, when people from out of town come to visit, I don’t take them to Uno’s for pizza unless they ask.
In my husband’s quest for barbecue, he’s also been experimenting with sauce. I think he’s nailed it with this one. He was looking for one that doesn’t use ketchup and between the two of us, we found it. This sauce is perfect for ribs.
We’ve been using a slightly different method to cook ribs that gives it more of a smoked flavor. These ribs are so tender, you don’t even need to cut them with a knife.
- 2 C Tomato Sauce
- 1/2 C Water
- 6 t Sugar
- 4 T Brown Sugar
- 1 1/2 t, Fresh Ground Pepper
- 1 1/2 t, Dry Mustard
- 1 1/2 t, Paprika
- Juice from 1 Lemon
- 1 t Worcestershire Sauce
- 1/2 C Apple Cider Vinegar
- 2 T Honey
- 2 T Balsamic Fig/Chili Vinegar
Combine all ingredients into a medium-sized pan and bring to a boil. Simmer for 2 hours or until thick.
Apply to chicken, ribs or pork chops. Refrigerate leftovers in an airtight glass container.
I found the recipe here.
- One slab Pork Loin Backribs
Preheat the grill. Grill both sides of the ribs to achieve the desired grill color , about 6-7 minutes per side. Remove the ribs from the grill and wrap in foil. Turn off a portion of the burners and place the ribs on the coolest side of the grill. Continue cooking for an additional 1 1/2 to 2 hours (we check at the 1 1/2 hour mark), keeping the grill temperature between 335 to 350 degrees. Remove the ribs from the foil, add barbecue sauce and grill for an additional 3-5 minutes per side, until the sauce starts to caramelize. Serve the ribs with your favorite sides.