Thanks, Steve, for the Kansas City sauce for spare ribs. I had no molasses, so substituted sugar. I thought it tangy, but the kids were iffy about it, even though it had tomato pur?e and sugar.

I've now done spare ribs six different ways this summer, two of them with poor supermarket mixes.

The thing about chopping a whole rib after cooking is that it keeps the meat tender, but our kids love the ribs cooked individually, so that the fat crisps up.

The favourite, so far, with the kids, is spare ribs in hoisin sauce. I do them in the oven, since the sauce gets stuck to the barbecue grill.

Phil

very nice... we know who to come for when we need rib advice then :-)

Steve

I just got some spare ribs from our butcher this morning.

They smell very smoky: he wouldn't tell me what his marinade was, but he did say that some Americans have a Coca Cola marinade! Whatever next!

Spare ribs with Caffeine LOL! You will be putting coffee in it next!

I believe cola is used because of its high (high) sugar content, which will obviously create a sweet stick caramel to the meat. I've seen recipes using fizzy orange pop for the same reason !

Steve

Ah, I see! Still doesn't appeal, though.

Butcher's spare ribs pretty good. No idea how he got the smokiness.

The Chinese recipes say to chop the ribs after cooking; my butcher here in France insists that they should be chopped first (he did this for me).

I've been ding the ribs in the oven since I fear that the marinade will just stick to the barbecue.

Hi Phil

Here in the Vienne, I use a rub on ribs then cook Low & Slow 2 to 3 hours then mop with a Southern Sop and finish off on the BBQ, before cutting.

If you are using Hoisin sauce that is Chinese ribs which are cut before cooking when I do Chinese ribs apart from Hoisin I add other goodies to get the real Chinese taste cover with foil and cook Low & Slow for 2 hours then remove foil for 20 / 30 minutes keep an eye on them they will burn Ahhhhhh!!!

Let me know if you want more details

curry-man86

Thanks. What rub do you use?

Phil

Hi Phil

I use different ones as I fancy

Try this one:-

"Southern Succor Rub"

1/4 cup ground black pepper

1/4 cup paprika

1/4 cup Raw demerara sugar

2 Tablespoons table salt

2 teaspoons dry mustard

1 teaspoon cayenne pepper

Combine the ingredients in a mixing bowl.

Pat the pork dry with paper towels, then apply half of the rub to the butt. Place the rubbed meat in a Ziploc bag or plastic bag and refrigerate for 8-12 hours.

I rub the pork at 10:00am in order to begin cooking them at 10:00pm that same day, I cook mine in a smoker.

In a normal oven for 4 hours on a trivet or on a wire shelf with a pan under the meat to catch the drips Temp 110 / 115 C

Reserve the leftover rub for use later in the cooking process.

Just before you fire-up the cooker, remove pork from the fridge and apply another generous coating of rub. Put the re-rubbed meat back in the refrigerator or allow it to sit at room temperature until the cooker is ready to go, it's your choice.

Reserve any leftover rub for use in the Southern Sop that's applied later in the cooking session.

Remaining Southern Succor Rub (Important: See text below)

"Southern Sop"

2 cups apple cider vinegar

1 cup water

3 Tablespoons ground black pepper

2 Tablespoons table salt

1 Tablespoon Worcestershire sauce

1 Tablespoon paprika

1 Tablespoon cayenne pepper

Warm ingredients over low heat, stirring occasionally.

This recipe calls for using all of the remaining rub from one batch of Southern Succor Rub (maybe 3 Tablespoons of rub). In my experience, it makes enough sop to baste up to two racks of ribs 3-4 times during the cooking process. If you're cooking three or four racks, a single batch will allow you to baste two times.

Apply the baste to the meat using a string mop, a turkey baster, or as a last resort, a basting brush and turn racks over.

Remove rack/ racks and wrap in foil.

Now you need some "Carolina Red"

1-1/2 cups apple cider vinegar

1/2 cup ketchup

1/2 teaspoon cayenne pepper or hot dried red chile flakes

1 Tablespoon sugar

1 teaspoon table salt

Stir together all ingredients, dissolving the sugar and salt. Serve at room temperature.

Now cut and serve up the ribs with the Carolina Red, home made chips and coleslaw and go to ............... Heaven

Note if your cooking for kids either cut the chilli / cayenne pepper out or greatly reduce it but for us big boys ;) you can always do two at a time one with chilli and one without.

Enjoy

curry-man86

ps. I don't think I've missed anything I've read it over a dozen times give me a shout if any quiries.

What I did forget is put a litre of water in the pan under the racks.

curry-man86

Many thanks! I'll give that a go!

Phil