Turnersville, NJ—This pork rib recipe is one of my favorite BBQ foods in the world. And it's easy to make! You just have to be patient. Cooking ribs is an art, and there are countless ways to do it. This method is based on a traditional Memphis style, with a good old fashioned Texas rub. They have a "slow burn", which means that the heat doesn't hit you right away. Basically, the ribs are rub marinated, cooked all day, and then covered in a dark, rich, sweet, tangy, spicy sauce. You won't be able to stop eating them!
The preparation for three racks of pork ribs is usually 12 to 24 hours or so, and the cooking time is about 7-9 hours. You'll mix the rub and prepare the ribs one day prior to the meal, marinating the meat overnight. You'll cook the ribs the next day, 7-9 hours before you'd like to eat, and prepare the voodoo sauce while they cook. This recipe is for three racks of country-style pork loin ribs (with extra sauce to spare). Here we go...
THE NIGHT BEFORE - PREPARE THE RIBS AND RUB:
First, remove the surplus flap of meat from the ribs for even thickness and cooking. You'll have some fat sitting on the ribs. It will scrape off with a spoon, but you can also hand trim with a filet knife. Don't go nuts removing the fat. Just eliminate the surplus so that the marinade can penetrate the meat. I like to use a 48 blade meat tenderizer over the ribs to help the rub absorb and make the meat even more tender. This step is optional.
Mix together the rub ingredients. There should be enough rub for 3 full racks of ribs. Next, mix the rub "sticker" ingredients until blended (separate from the rub). You can skip the liquid smoke if you intend to use a smoker to cook the ribs. Brush the rub sticker sauce over the ribs, on all sides. Then sprinkle (by hand) the rub onto the ribs. The mustard in the sticker will contribute to the final flavor of the ribs, but you won' t taste mustard in the final product. Before "rubbing" the ribs, you may want to cut each full rack in half, so the next step will b easier.
Put two halves in each zip-lock freezer bag and seal, squeezing out any remaining air. Marinate in the refrigerator overnight.
7 HOURS BEFORE THE MEAL, COOK THE RIBS:
Put the ribs onto the grilling surface, bone down. Cook between 200°f and 250°f with 225°~235°f being the target. Hotter temps (235°f) with ribs seem to keep them more moist than cooler temps (200°f). The temperature is measured at the cooking grate, not the top of the dome or barrel where some manufacturers put thermometers. Those positions tell you nothing about the temperature where the meat is. Ribs are cooked bone down the whole time. Another grilling tip: only turn on one burner, and place the ribs on the opposite side of the grill. This allows you to cook them with balanced heat, and not risk accidental overcooking or burning on the bottom. You can also cook them in a gas oven, which makes it easier to keep a constant temperature. I put a pan of water under the ribs to help with moisture, and catch any drippings (to prevent burning on the stove surface).
After you start cooking the ribs, mix the BBQ sauce ingredients together in a sauce pan. The ingredients are estimates, and may be off a bit from my memory. The goal here is to make a slightly dark sauce, that has a slightly thick consistency. Dip your finger in and taste it periodically as you add ingredients, to get the flavor right. It should be sweet, tangy, and a little spicy, with no hint of fruit. Simmer on low heat until the mixture is reduced about a quarter, or until the sauce is "almost" as thick as a standard store-bought BBQ sauce (it will thicken more as it cools). Set aside to cool.
Spray the ribs down with apple juice from a spray bottle (or brush it on with a basting brush) once per hour. This will give you a chance to see and smell the ribs as they cook, without letting too much heat out. Don't peek at any other time! Move the ribs around every other hour when you spray with juice. In a Weber Bullet, grill with good temperature control, or a gas oven, you don't need to move them around. To increase capacity, use rib racks.
DONE COOKING?
Cooking time can vary from 4 hours (if your grill/smoker is running hotter than you think) to 6~9 hours. Time is a tool, not a rule. While the meat is usually cooked at 4 hours, it will be far more tender at the 6 to 9 hour mark. Only add sauce at the end. The first layer of sauce is painted on 20 minutes before removal, and the 2nd layer at 10 minutes before removal. There is so much sugar in the sauce that it will turn the ribs black if applied too early.
For clean slicing place on a cutting board and slice the ribs bone side up, so you can see where the middle is between ribs. A very sharp 12" slicer knife is highly recommended.
After slicing the ribs, place in a large bowl, pour the remaining sauce on them, and toss them with tongs. EAT!
Slow Burning Voodoo Sauce Ingredients
2 cups ketchup
5 tbs soy sauce
2 cups dark brown sugar
1 cup dark corn syrup
2 tbs dry thyme
2 tbs Louisiana Hot Sauce
2 tbs cayenne pepper
1 cup apple cider vinegar
1 cup apple juice
1 cup Jack Daniels or other quality whiskey
3 tbs Gulden's brown honey mustard, or plain brown mustard
3 tbs minced garlic
3 tbs minced onion
2 tbs smoked paprika
Dry Rub "Sticker"
¼ cup dijon mustard
3 tbs yellow mustard
2 tbs liquid smoke (mesquite flavor)
Dry Rub Ingredients
2 tbs garlic powder
2 tbs onion powder
2 tbs black pepper
1 tbs salt
2 tbs chili powder
2 tbs cumin powder
2 tbs brown sugar
1 tbs paprika
2 tbs smoked paprika
2 tsp chipotle chili powder
Zip-lock freezer bags for marinating the ribs overnight.