Lone Star State Barbeque Spareribs

Lone Star State Barbeque Spareribs Recipe - USA

Region / culture: USA | Preparation time: 15 minutes | Cooking time: 1 hour 30 minutes | Servings: 4-6

Introduction

Lone Star State Barbeque Spareribs are a classic Texan dish that is loved for its bold flavors and tender meat. This recipe combines the smoky goodness of barbeque with a tangy and sweet homemade sauce that will have your taste buds dancing.

History

Barbeque has a long history in Texas, with each region having its own unique style and flavors. Spareribs are a popular cut of meat for barbeque due to their rich flavor and tender texture. This recipe pays homage to the Lone Star State's love for all things barbeque.

Ingredients

4 lb (1.81 kg) beef or pork spareribs
0.25 cup olive oil
1 tsp salt
1 tsp freshly ground black pepper
4 tbsp butter
1 medium white onion, chopped
5 garlic cloves, minced
2 large ripe tomatoes, chopped
6 oz (170 g) can tomato paste
0.25 tsp tabasco sauce
2 tsp worcestershire sauce
0.5 cup brown sugar
1 heaping tablespoon dijon mustard
1 tsp salt
1 tsp cayenne pepper
0.5 cup red wine
1 lemon, juiced

How to prepare

Start by lighting charcoal or wood, or fire up your gas grill.
Coat the slab of ribs with olive oil, then generously sprinkle with salt and pepper, and massage it in.
Cover the ribs and set them aside.
In a large skillet over medium heat, melt the butter.
Once it begins to bubble, add the onion and garlic, and sauté for 3 minutes.
Add all the remaining ingredients, stir well, and reduce the heat to medium-low. Let it cook for 30 minutes.
When the grill is ready, place the ribs bone side down in the center of the grill.
Cover the grill and adjust the vents to ensure proper airflow. Grill the ribs for 1 hour, turning them twice during cooking.
Baste the ribs with sauce every 10 minutes.

Variations

For a spicier kick, add more cayenne pepper or hot sauce to the sauce.
Swap out the red wine for beer or apple cider for a different flavor profile.

Cooking Tips & Tricks

Make sure to properly season the ribs with salt and pepper before grilling to enhance the flavor.

- Basting the ribs with sauce every 10 minutes will help keep them moist and flavorful.

- Adjust the grill vents to ensure proper airflow and maintain a consistent temperature while cooking.

Serving Suggestions

Serve the Lone Star State Barbeque Spareribs with classic sides like coleslaw, cornbread, and baked beans for a complete Texan feast.

Cooking Techniques

Grilling

Ingredient Substitutions

Canola oil can be used instead of olive oil.

- Honey can be used instead of brown sugar.

Make Ahead Tips

The sauce can be made ahead of time and stored in the refrigerator for up to a week. The ribs can also be seasoned and refrigerated overnight before grilling.

Presentation Ideas

Serve the ribs on a platter with a drizzle of extra sauce and a sprinkle of fresh herbs for a beautiful presentation.

Pairing Recommendations

Pair the Lone Star State Barbeque Spareribs with a cold beer or a glass of sweet tea for the perfect Texan meal.

Storage and Reheating Instructions

Store any leftover ribs in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or on the grill until heated through.

Nutrition Information

Calories per serving

Calories: 480

Carbohydrates

Carbohydrates: 23g

- Dietary Fiber: 2g

- Sugars: 17g

Fats

Total Fat: 32g

- Saturated Fat: 11g

- Trans Fat: 0g

Proteins

Protein: 38g

Vitamins and minerals

Vitamin A: 12%

- Vitamin C: 20%

- Calcium: 6%

- Iron: 15%

Alergens

Contains: None

Summary

This dish is a good source of protein and essential vitamins and minerals. It is relatively high in fat and carbohydrates, so it should be enjoyed in moderation as part of a balanced diet.

Summary

Lone Star State Barbeque Spareribs are a delicious and flavorful dish that captures the essence of Texan barbeque. With a homemade sauce and tender meat, this recipe is sure to be a hit at your next cookout.

How did I get this recipe?

The memory of discovering this recipe for the first time is a happy one. It was a warm summer day in the Lone Star State of Texas, and I was visiting my dear friend Martha who lived in a cozy little town just outside of Dallas. Martha was known far and wide for her delicious barbeque spareribs, and she had graciously invited me over to learn her secret recipe.

As soon as I arrived at Martha's house, I could smell the mouthwatering aroma of smoky barbeque wafting through the air. Martha greeted me with a warm hug and a mischievous twinkle in her eye.

"Are you ready to learn the art of making the best barbeque spareribs in all of Texas?" she asked, her voice filled with excitement.

I nodded eagerly, my taste buds already tingling in anticipation. Martha led me to her backyard where a large, old-fashioned smoker was billowing fragrant clouds of hickory smoke. She showed me how to prepare the ribs, carefully trimming off excess fat and seasoning them with a blend of spices that she had mixed herself.

"Patience is key when it comes to making great barbeque," Martha explained as she placed the ribs in the smoker. "Low and slow is the secret to tender, flavorful meat."

As we waited for the ribs to cook, Martha shared stories of how she had learned to make this recipe from her own grandmother, who had passed it down through generations. She spoke of family gatherings and backyard cookouts, of laughter and love shared over plates of steaming ribs.

Finally, after hours of slow smoking, the ribs were ready. Martha carefully brushed them with her special homemade barbeque sauce, a tangy, slightly sweet concoction that she had been perfecting for years. The sauce caramelized on the ribs, forming a sticky, delicious glaze that made my mouth water.

We sat down at Martha's picnic table and dug into the ribs, the meat falling off the bone with each bite. The flavor was incredible - smoky, savory, with just a hint of sweetness from the sauce. I closed my eyes and savored each mouthful, feeling grateful for the opportunity to learn from such a talented cook.

As we finished our meal, Martha handed me a handwritten copy of the recipe, complete with all of her tips and tricks for making the perfect barbeque spareribs. I thanked her profusely, feeling honored to have been entrusted with such a treasure.

From that day on, Martha's Lone Star State Barbeque Spareribs became a staple in my own kitchen. I made them for family gatherings, backyard cookouts, and special occasions, each time remembering the sunny day when I had first learned the recipe from my dear friend.

Over the years, I have added my own twist to the recipe, experimenting with different spices, sauces, and cooking methods. But no matter how many variations I try, Martha's original recipe remains my favorite, a reminder of the joy of sharing food, stories, and traditions with loved ones.

And so, whenever I fire up the grill and the scent of smoky hickory fills the air, I am transported back to that warm summer day in Texas, learning the art of making the best barbeque spareribs in all of the Lone Star State. And for that, I am forever grateful.