With the regular season nearing its end, your chance of preparing one of the most delectable dishes at your tailgating party is dwindling as well. Well, to assist you in achieving this feat, for this week, Chef Jon has provided us with one of most resounding tailgating recipes known to man: BBQ Pork Ribs. That’s right, folks! Is your mouth watering just thinking about it? You damn right it is!
Out of curiosity, I was forced to ask Chef, “Why this recipe and why now?”
“Well, this is a recipe that I’ve been making for years,” he replied. “I thoroughly enjoy making it each time, because I always make my ribs a little bit different. See, the method and ingredients are the same, but the flavor and texture can vary depending on how you control your flame. Plus, with the two disappointing losses in recent weeks, I knew we needed a big time recipe this week to bring us back. There’s nothing like some damn good food to get you going at your favorite tailgating circle!”
Here, here, Chef, I will definitely have to agree with you on that one. With kickoff at 12:30 PM, you better get to the Red Lot early for this one. Here are Chef’s tips on preparing your ribs:
“Take a tip from the Chef, when making ribs, or most smoked items for that matter, remember ‘slow and easy.’ Give yourself plenty of time to allow the smoke flavor to absorb into the meat. You can have more smoke flavor by adding more wood chips and/or simply cooking it for a longer period of time. If you cook your ribs for a couple of hours and they are still not tender, crack open another beer and let ’em keep cooking until you achieve the proper texture. Be sure to brush some of the BBQ sauce on the ribs about 10 minutes prior to eating them. This will caramelize on the outside and form a nice glaze.”
- 1/3 cup chopped onion (1 small)
- 1 clove garlic, minced
- 1 Tbsp. cooking oil
- 3/4 cup bottled chili sauce
- 1/2 cup lager beer
- 1/4 cup honey
- 2 Tbsp. Worcestershire sauce
- 1 Tbsp. yellow mustard
- 3 Tablespoons Spanish paprika
- 2 Tablespoons ancho chili powder
- 2 Tablespoons chili powder
- 1 Tablespoons ground coriander
- ½ Tablespoon ground cumin
- 1 Tablespoons kosher salt
- 1 Teaspoons ground black pepper
- 3 Cups wood chips (hickory, mesquite, or applewood)
- 2 racks pork ribs (3 pounds each)
- For the BBQ sauce, in a medium saucepan, cook onion and garlic in hot oil over medium heat of the grill or portable burner until tender. Stir in chili sauce, beer, honey, Worcestershire sauce, and mustard. Simmer, uncovered, about 20 minutes or until desired consistency, stirring occasionally.
- For the ribs, stir spices together in a medium bowl.
- About 1/2 hour before cooking time, soak hickory chips in enough water to cover. Drain chips. In a covered grill, place slow burning charcoal in both sides of a drip pan. Sprinkle coals with wood chips.
- Rub each rack of ribs with about 3 tablespoons of the rub. Place ribs, bone side down, on grill. Close cover and grill about 1 1/2 hours, adding chips every 20 minutes.
There you have it, people. Get to the Red Lot early, enjoy some good ribs and good company, and watch the Cats pummel Charleston Southern. Send us a photo of your ribs and we’ll post it. Happy eatin’! Go Cats!