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Easy Smoked Ribs Recipe

Easy Smoked Ribs Recipe

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Published by Sugarplum Catering
Chef Johnny & Frankie's BBQ ribs recipe. Learn how to smoke ribs in your oven without having to use traditional smoking methods. Also learn how to make a delicious rub and root beer barbecue sauce.
Chef Johnny & Frankie's BBQ ribs recipe. Learn how to smoke ribs in your oven without having to use traditional smoking methods. Also learn how to make a delicious rub and root beer barbecue sauce.

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Categories:Types, Recipes/Menus
Published by: Sugarplum Catering on Apr 10, 2009
Copyright:Attribution Non-commercial

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08/10/2015

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hyde park

tele: 773.493.8657 fax:773.493.1675 catering@sugarplumcatering.com

columbia college

tele: 312.369.7349 fax:312.347.4561 columbia@sugarplumcatering.com

Easy Smoked Ribs
Makes 12 servings Total Prep Time: 1 hour (mostly waiting for the marinating process) Total cook time: approx. 3hours

Ingredients
Frankie’s Creole rub 2 tbls Cajun seasoning ½ cup char crust 1 cup brown sugar ½ cup sugar Ribs 6 tablespoons liquid smoke 6 1 and ¼ baby back or Wichita ribs 2 quarts beef stock Plastic wrap Foil Chef Johnny’s Root beer barbeque sauce 1 cup root beer 1 cup ketchup 1/4 cup fresh lemon juice 1/4 cup orange juice 3 tablespoons Worcestershire sauce 1 1/2 tablespoons (packed) dark brown sugar 1 tablespoon mild-flavored (light) molasses 1 teaspoon liquid smoke 1/2 teaspoon grated lemon peel 1/2 teaspoon ground ginger 1/2 teaspoon garlic powder 1/2 teaspoon onion powder

Begin by mixing the Creole rub ingredients together in a bowl; set aside. Rub the ribs with liquid smoke (make sure to wear gloves to prevent your hands smelling like smoke) and marinate in the refrigerator for 1 hour. After an hour, remove ribs from the fridge, place them on a sheet pan and rub the Creole rub you created earlier on both sides of the ribs. Place the rub covered ribs in a four inch deep roasting pan arranged back to back on their sides. Once arranged, pour the beef stock in the pan until it rises a little over half way up the ribs. Cover the pan in plastic wrap and then cover with aluminum foil. Put the covered pan in a 400 degree oven for 90 minutes. When the 90 minutes are up, pull out the pan and remove the foil/plastic cover (being careful not to burn yourself with the steam that is trapped underneath). Flip the ribs, rewrap in plastic & foil and return to the oven for another 90 minutes.

For more information, please visit our website: www.sugarplumcatering.com

hyde park

tele: 773.493.8657 fax:773.493.1675 catering@sugarplumcatering.com

columbia college

tele: 312.369.7349 fax:312.347.4561 columbia@sugarplumcatering.com

You can make the root beer barbecue sauce while you are waiting for the ribs to finish cooking. Combine all ingredients in a heavy, medium saucepan and bring them to a boil over medium heat, stirring occasionally. Decrease heat to medium-low and simmer until the sauce has been reduced to 1 ½ cups, about 20 minutes. Season sauce to taste with salt and pepper, cool slightly and then transfer to a bowl. Cover and refrigerate. The sauce will last, refrigerated, 1 ½ to 2 weeks. Once the ribs are finished cooking, you are all set to go. You may serve them immediately or hold them for up to a week in the refrigerator. When you are ready to serve, brush them with the root beer barbecue sauce and throw them on the grill. Remember, the ribs are already cooked, so you only need to grill them long enough to mark them or, if they’re coming from the fridge, heat them through.

For more information, please visit our website: www.sugarplumcatering.com

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