Barbecued Ribs

Barbecued Ribs Recipe - A Delicious American Classic

Region / culture: USA | Preparation time: 15 minutes | Cooking time: 1 hour 30 minutes | Servings: 4

Introduction

Barbecued ribs are a classic dish beloved by many for their rich, smoky flavor and tender, fall-off-the-bone meat. This recipe takes a traditional approach to preparing ribs, incorporating a unique blend of spices, a hint of citrus, and a homemade barbecue sauce that features an unexpected ingredient—strong black coffee. The result is a dish that's not only deeply flavorful but also a conversation starter at any gathering.

History

The tradition of barbecuing ribs has roots that stretch back centuries, originating from various cultures around the world. In the United States, the practice of barbecuing pork ribs is most closely associated with the South, where an abundance of pigs provided the basis for a rich culinary tradition. This recipe draws on those traditional Southern barbecue techniques, while also incorporating ingredients like coffee and tequila, showcasing the evolution of the dish as it has been influenced by modern tastes and global cuisines.

Ingredients

4 sides of lean back ribs or spareribs
1 tbsp of salt
0.25 tbsp of freshly cracked pepper
1 large onion, sliced
1 lime, sliced
0.5 cup of strong black coffee
0.5 cup of tomato paste
0.5 cup of honey
2 tbsp of brown sugar
2 tbsp of tequila
1 tbsp of worcestershire sauce
0.25 tbsp of tabasco sauce

How to prepare

Trim the fat from the ribs and sprinkle both sides with salt and pepper.
Place the ribs, rib side up, on a rack in a covered barbecue grill.
Cook for 60 minutes, turning occasionally.
Place onions and lime slices on the meaty side of the ribs for the last 20 minutes of cooking.
To make the sauce, combine the remaining ingredients.
Brush the ribs generously with the sauce and continue cooking for 30 minutes or until the ribs are tender.
Continue to brush the ribs with the sauce as they cook.
Alternatively, the ribs may be cooked in a preheated oven at 400°F (204°C).
Follow the same directions as above.

Variations

For a spicier version, increase the amount of Tabasco sauce, or add chopped jalapeños to the barbecue sauce. For a sweeter sauce, incorporate more honey or try adding a bit of molasses.

Cooking Tips & Tricks

To ensure your ribs are perfectly cooked, it's essential to maintain a consistent temperature in your grill or oven. If using a grill, keep it covered to trap the smoke and heat. When applying the sauce, do so in the last 30 minutes of cooking to prevent it from burning. For extra tenderness, some prefer wrapping the ribs in aluminum foil for part of the cooking time, a technique known as the "Texas crutch."

Serving Suggestions

Serve these barbecued ribs with a side of coleslaw, corn on the cob, and a slice of cornbread for a traditional Southern meal. For a lighter option, pair with a fresh green salad and grilled vegetables.

Cooking Techniques

This recipe can be adapted for cooking in an oven or on a grill. For those without a grill, baking and then broiling the ribs in the oven can achieve a similar charred and caramelized exterior.

Ingredient Substitutions

If tequila isn't available, bourbon or rum can be used as alternatives. Apple cider vinegar can replace lime for a different acidic component in the sauce.

Make Ahead Tips

The barbecue sauce can be made up to three days in advance and stored in the refrigerator. Ribs can be seasoned with salt and pepper and kept refrigerated overnight before cooking to enhance the flavors.

Presentation Ideas

For an eye-catching presentation, garnish the ribs with fresh lime wedges and a sprinkle of chopped fresh cilantro or parsley. Serve on a wooden cutting board for a rustic look.

Pairing Recommendations

A bold, smoky red wine such as Shiraz or Zinfandel pairs beautifully with the rich flavors of barbecued ribs. For beer lovers, a dark stout or a hoppy IPA can complement the meal's smoky and sweet notes.

Storage and Reheating Instructions

Leftover ribs can be stored in an airtight container in the refrigerator for up to three days. Reheat in the oven, covered with foil, at 350°F (175°C) until warmed through.

Nutrition Information

Calories per serving

A serving of these barbecued ribs contains approximately 350-400 calories. The exact number will vary based on the size of the serving and how much sauce is used.

Carbohydrates

This recipe contains carbohydrates primarily from the honey, brown sugar, and tomato paste. Each serving of ribs will have approximately 20-30 grams of carbohydrates, making it a moderate source of carbs. For those watching their carbohydrate intake, consider reducing the honey and sugar quantities.

Fats

Lean back spareribs are used in this recipe to keep the fat content lower than that of other cuts. However, pork ribs are still a source of saturated fats. The total fat content per serving is approximately 20 grams, with 7 grams being saturated fat. To further reduce fat, trim any visible fat before cooking.

Proteins

Pork ribs are an excellent source of high-quality protein. A single serving of these barbecued ribs provides roughly 25-30 grams of protein, essential for muscle repair and growth.

Vitamins and minerals

Pork is a good source of B vitamins, particularly vitamin B6 and niacin, which are vital for energy metabolism. It also provides minerals such as phosphorus, zinc, and selenium. The addition of lime and onions adds a modest amount of vitamin C and other nutrients.

Alergens

This recipe contains no common allergens like nuts, dairy, or gluten. However, those with sensitivities to sulfites found in some types of tequila should exercise caution.

Summary

Overall, this barbecued ribs recipe offers a balance of protein, fats, and carbohydrates, with a moderate calorie count. It provides essential vitamins and minerals, making it a nutritious option for a special occasion meal.

Summary

This barbecued ribs recipe offers a delightful blend of traditional and modern flavors, making it a perfect dish for gatherings or a family dinner. With its rich nutritional profile and versatile serving options, it's sure to satisfy a wide range of tastes and dietary needs.

How did I get this recipe?

The moment I found this recipe is one that will always be special to me. It was a hot summer day, and I had just returned home from a visit to my dear friend Martha's house. She had invited me over for a barbecue, and as soon as I walked into her backyard, the smell of sizzling meat on the grill hit me like a wave of nostalgia.

Martha greeted me with a warm hug and a knowing smile. "I have a special recipe for barbecued ribs that I think you'll love," she said, leading me over to the grill where a rack of ribs was cooking to perfection.

As we sat down to eat, I took my first bite of the tender, smoky meat and I was hooked. The flavor was unlike anything I had ever tasted before, and I knew that I had to learn how to make it myself.

After asking Martha for the recipe, she handed me a worn piece of paper with handwritten instructions that had been passed down through her family for generations. I thanked her profusely and promised to try it out at home.

That evening, I carefully followed the instructions, marinating the ribs in a savory blend of spices and cooking them low and slow on the grill until they were fall-off-the-bone tender. As I took my first bite of my own homemade barbecued ribs, I knew that this recipe would become a staple in my own kitchen.

Over the years, I have made countless batches of barbecued ribs, tweaking the recipe here and there to suit my own tastes. I have shared it with friends and family, and it has become a favorite at backyard gatherings and summer cookouts.

But the story of how I learned to make this recipe goes beyond just a piece of paper and a delicious meal. It is a reminder of the importance of sharing traditions and recipes with those we love, of the joy that comes from gathering around a table together and breaking bread.

I think back to that day at Martha's house often, the smell of smoke and spices lingering in the air, the laughter of friends drifting through the warm summer breeze. It was a moment that changed the way I cooked and the way I shared my love with others.

And so, as I sit down to enjoy a plate of barbecued ribs with my own family, I am filled with gratitude for the simple pleasures of good food and good company. And I know that this recipe, like so many others in my collection, will continue to be passed down through the generations, a reminder of the love and care that goes into every dish that comes out of my kitchen.