BABY BACK RIBS
Ingredients
8 lbs baby back ribs
1/4 cup yellow mustard
1 cup spice rub
1 cup barbecue sauce
OTHER EQUIPMENT
Directions
Prepare ribs by peeling the thin membrane off the back of the ribs. This is most easily accomplished by lifting an edge of the membrane with the tip of a knife, then grasping it with a piece of paper towel and pulling firmly. Coat front and back of each rib with yellow mustard and rub in. Then coat and rub the spice rub mixture over the front and back of each rib. Let sit half an hour before placing on the Keg.
Prepare the Keg for indirect grilling at 225°F and fill the diffuser kit with water.
Place the ribs on the upper rack, leaving room all around for air to flow, close the lid and allow to cook at this temperature for 6–7 hours. Start to check for doneness after 6 hours. By gently pulling between 2 rib bones, the meat will come away from the bone easily when they are ready. When you see that they are getting close to this tenderness, start basting with barbecue sauce. Finish by cooking for another 1/2 hour.
Serves 8–10
©2015 Recipe by Broil King - BBQ Naz Cavallaro, Resident Chef
Used with permission.
Visit www.broilkingbbq.comfor more great recipes and tips.
MAPLE SMOKED RIBS
Ingredients
2 lb pork side ribs
1 cup pure maple syrup
3 tbsp frozen orange juice concentrate
3 tbsp ketchup
2 tbsp soy sauce
1 tbsp Dijon mustard
1 tbsp Worcestershire sauce
1 tsp curry powder
1 clove garlic, minced
2 green onions, minced
1 tbsp toasted sesame seeds
OTHER EQUIPMENT
Directions
Soak maple planks in sink or clean bucket filled with water for at least 1 hour. (this can be done during first stage of cooking the ribs) Light one side of your barbecue, and preheat until temperature gauge shows 350°F. Place ribs meat side up in a roasting pan. Cover pan tightly with foil and place on the unlit side of your barbecue. Bake for 1 1/4 hours. This step can also be done in the oven.
In a saucepan over MEDIUM heat on the stove or on the sideburner of the barbecue, combine maple syrup, orange juice concentrate, ketchup, soy sauce, mustard and Worcestershire sauce. Stir in curry powder, garlic and green onions. Simmer for 15 minutes, stirring occasionally.
Remove ribs from roasting pan, and baste completely meat side and bone side with still warm sauce. Retain 1/2 of sauce for additional basting. Place ribs on soaked maple planks bone side down. Put the planks with the ribs on them on one side of the barbecue with LOW heat setting directly underneath them. Turn the other side of the barbecue to HIGH and close lid. Keep temperature around 350°F. Planks should begin to smoke within a few minutes, and produce a sweet fragrant smoke in your barbecue. Adjust the amount of smoke you would like to add by increasing/ decreasing direct heat underneath the planks, and opening/closing the lid. Do not allow planks to catch fire. Allow ribs to cook on the planks for 25 minutes. Use remaining sauce to baste ribs several times throughout cooking. Remove planks with ribs on them from the grill and place the planks directly on a plate or tray for serving.
©2015 Recipe by Broil King - BBQ Naz Cavallaro, Resident Chef
Used with permission.
Visit www.broilkingbbq.comfor more great recipes and tips.
(Simple) MAPLE BARBECUE SAUCE
Ingredients
1 1/2 cups maple syrup
1 cup vegetable oil
1/2 cup soy sauce
2 tbsp juniper berries (optional)
1 1/2 cups apple cider vinegar
1/2 cup molasses
3 tbsp dijon mustard
Directions
Combine all of the above ingredients, and brush on pork, chicken, or fish toward the end of the grilling time to avoid burning the sugar in the sauce.
BARBECUE SAUCE
Ingredients
2 tablespoons canola oil
1 cup chopped onion
1 clove garlic
1 bottle beer
1/4 cup cider vinegar
2 1/2 tbsp brown sugar
1 tsp yellow mustard
4 tbsp chili powder
2 tbsp Mexican rub
1/2 tsp cayenne
1 cup crushed tomatoes, pureed
2 tbsp ketchup
1/2 tsp salt
Directions
In a medium saucepan, heat the oil and add the onion. Sauté until the onion is soft and translucent. Add the minced garlic, and stir for one minute before adding the rest of the ingredients. Bring to a gentle boil, reduce heat and simmer for 45 minutes to an hour until beginning to thicken.
©2015 Recipe by Broil King - BBQ Naz Cavallaro, Resident Chef
Used with permission.
Visit www.broilkingbbq.comfor more great recipes and tips.
