Eddies Remarkable Ribs Recipes

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BBQ BABY BACK RIBS



BBQ Baby Back Ribs image

Provided by Eddie Jackson

Categories     main-dish

Time 3h

Yield 8 servings

Number Of Ingredients 11

4 racks baby back ribs (about 2 pounds each)
2/3 cup Eddie's BBQ Rub (recipe follows)
1/4 cup packed light brown sugar
1/4 cup smoked paprika
3 tablespoons kosher salt
2 tablespoons white pepper
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon celery seeds
1 teaspoon mustard powder
1/2 teaspoon ground cinnamon

Steps:

  • Working with one rack of ribs at a time, slip a knife between the bones and thin membrane to loosen, then grab the membrane with a paper towel and pull it off. Put the ribs on a baking sheet and rub the spice rub on both sides. Cover with plastic wrap and refrigerate 6 hours or overnight.
  • Prepare a grill for indirect grilling: For a gas grill, preheat to medium high; after about 10 minutes, turn off one or two of the middle burners and turn the remaining burners down to medium low. For a charcoal grill, light the charcoal; once the coals have just ashed over, carefully push them to opposite sides of the grill and set a drip pan in the middle to avoid flare-ups.
  • Place the ribs bone-side down on the cooler part of the grill (overlap the rib racks slightly to fit, if necessary). Cover and cook, rotating the position of the rib racks once halfway through, until the meat is tender and pulls back from the ends of the bones, 2 hours to 2 hours 15 minutes. Flip and move to direct heat and cook, uncovered, until charred in spots, about 5 minutes. Transfer to a cutting board and cut into pieces.

EDDIE'S REMARKABLE RIBS



Eddie's Remarkable Ribs image

Provided by Molly O'Neill

Categories     dinner, main course

Time 1h30m

Yield four to six servings

Number Of Ingredients 19

3 racks St. Louis-cut pork ribs weighing about 2 1/4 pounds each
1 1/2 tablespoons coarse sea salt
coarsely ground black pepper to taste
2 large cloves garlic, smashed, peeled and minced
3 medium cloves garlic, smashed, peeled and minced
1 1/2-inch piece ginger, peeled and minced
1 cup ketchup
1/3 cup cider vinegar
1/3 cup worcestershire sauce
1/2 cup black ''Chinkiang'' vinegar (available in Asian groceries)
1/3 cup vegetable oil
2 tablespoons melted butter
1 tablespoon Tabasco sauce
1/4 cup Dijon-style mustard
1/2 cup sugar
2 tablespoons chili powder
1 teaspoon salt
freshly ground black pepper to taste
1 lemon, cut across into 1/4-inch-thick slices

Steps:

  • About 2 hours before serving, rub the pork on each side with the salt, pepper and garlic and allow it to marinate for 1 hour at room temperature. Meanwhile, build a fire in a kettle-style grill using about 50 briquettes. When the coals are ready, divide evenly on each side of the grill, leaving a space in the center. Place about 7 fresh briquettes on top of the already burning ones. Lay a medium-size disposable pan in the open space to catch the grease. Place the seasoned ribs on a roasting rack, high above the coals, in the center of the kettle. Cover and roast for 30 minutes. Turn and roast 35 more minutes.
  • To make the sauce, mix together all of the ingredients except the lemon and stir to combine completely. squeeze the juice from the lemon into the mixture and then drop the lemon slices in as well and stir.
  • After the ribs have been roasted, remove the grill rack from the kettle. Remove the grease pan and rake the coals out evenly. Replace the grill rack. Use a brush to baste the ribs generously with sauce, turning the ribs as soon as the side facing the heat begins to sizzle and caramelize around the edges. Baste and glaze the ribs at least 5 times on each side. They're done when they just begin to blacken in some spots. Use a sharp knife to separate the ribs, and serve.

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