South Carolina Yellow Back Ribs Recipes

CAROLINA STYLE RIBS

Steps:

• In a medium bowl, whisk together the brown sugar, lemon juice, white vinegar, cider vinegar, Worcestershire sauce, molasses and mustard. Season with granulated garlic, salt, pepper, red pepper flakes, white pepper and cayenne pepper, and mix well. Set aside.
• Preheat an outdoor grill or smoker to 225 to 250 degrees F (110 to 120 degrees C).
• Rub ribs liberally with barbeque seasoning, then place them in the smoker or grill, and cover. Cook for 4 hours, or until very tender. The meat will easily separate from the bone. Baste ribs with mustard sauce liberally during the final 30 minutes. Heat remaining sauce to a boil, and serve on the side.

SOUTH CAROLINA-STYLE RIBS

Steps:

• Cut ribs into serving-size pieces. Place ribs meat side up in a roasting pan. Cover and bake at 325° for 1-1/2 to 2 hours or until tender; drain., Meanwhile, combine the remaining ingredients in a saucepan. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for about 30 minutes or until slightly reduced., Brush sauce over ribs. Bake, uncovered, for 30-45 minutes longer or until ribs are glazed, basting occasionally.

CAROLINA BARBECUED BABY BACK RIBS

Steps:

• Remove the membrane from the underside of the ribs. This is important. If you've not done this before, Google the technique.
• In a small bowl, combine the chili powder, sugar, crushed red pepper, garlic powder and thyme and mix well.
• Using your fingers, rub the mixture over both sides of the ribs.
• Cure the ribs in the refrigerator for at least 2 hours and for more flavor, up to 24 hours.
• To make the barbecue sauce, chop the onion and cook it in the vegetable oil until it is dark golden.
• Transfer the onion to a saucepan and add all the remaining barbecue sauce ingredients.
• Bring to a simmer, reduce heat to low, cover and simmer for 30 minutes.
• Pour the sauce through a medium-meshed strainer, scraping the sieve with a metal spoon to force all the pulp through the sieve.
• Refrigerate the sauce.
• Grill the ribs over medium indirect heat, for about 75 minutes or until the meat begins to shrink from the ends of the rib bones.
• Baste the ribs with the sauce occasionally, stopping 15 minutes before removing the ribs from the grill.
• To serve, cut the ribs into individual pieces and transfer them to a garnished serving platter or to garnished individual plates and serve at once, along with any extra sauce and the fruit salad and corn on the cob.