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Pork Ribs, Louisianian BBQ Sauce
2013-08-06
https://www.metro.ca/userfiles/image/recipes/cotes-levees-porc-sauce-bbq-louisianaise-2883.jpg
PT30M
PT1H10M
PT3H40M
Trim and peel the pork ribs and cook along with the vegetables and herbs for one hour or until tender.Soak and coat well by rubbing them in the dry marinade. Let marinate in the refrigerator for 2 hours.For the BBQ sauce, melt the onion and garlic in oil. Add the dry marinade, ketchup, vinegar, brown sugar, molasses, mustard, Worcestershire and Tabasco sauces. Cook gently for about 10 minutes.Remove ribs from the refrigerator and sprinkle with the BBQ sauce.Preheat BBQ.Place on the BBQ grill to caramelise well. Cook in direct heat 10 minutes, turning once at mid-cooking in both cases.
4
Metro
3
8
5
1
4 1/2 lb (2 kg) baby back ribs
Sufficient quantity of water
1 onion roughly chopped
1 celery stick roughly chopped
2 carrot roughly chopped
2 bay leaves
1 spring of thyme
dry marinade:
3/4 cup (190 mL) compacted brown sugar
1/2 cup (125 mL) paprika
2 Tbsp. (30 mL) garlic powder
2 Tbsp. (30 mL) onion powder
1 Tbsp. (15 mL) dry thyme
1 tsp. (5 mL) grounded bay leaf
1 Tbsp. (15 mL) celery seeds
1/4 cup (60 mL) coarse salt
1 Tbsp. (15 mL) white pepper
1 Tbsp. (15 mL) black pepper
1 Tbsp. (15 mL) cayenne pepper
BBQ sauce:
2 Tbsp. (30 mL) vegetable oil
1 onion, chopped
2 cloves of garlic chopped
1 Tbsp. (15 mL) dry marinade
2 cups (500 mL) ketchup
1/4 cup (60 mL) cider vinegar
1/4 cup (60 mL) brown sugar
1/4 cup (60 mL) molasse
3 Tbsp. (45 mL) Dijon mustard
1/4 cup (60 mL) Worcestershire sauce
1 Tbsp. (15 mL) Tabasco sauce
Pork Ribs, Louisianian BBQ Sauce
-
![]()
Lactose-free
4
servings
0:30
Preparation
1:10
COOKING
3:40
TOTAL TIME
Ingredients
-
4 1/2 lb
(2 kg)baby back ribs
-
Sufficient quantity of water
-
1
onion roughly chopped
-
1
celery stick roughly chopped
-
2
carrot roughly chopped
-
2
bay leaves
-
1
spring of thyme
-
dry marinade:
-
3/4 cup
(190 mL)compacted brown sugar
-
1/2 cup
(125 mL)paprika
-
2 Tbsp.
(30 mL)garlic powder
-
2 Tbsp.
(30 mL)onion powder
-
1 Tbsp.
(15 mL)dry thyme
-
1 tsp.
(5 mL)grounded bay leaf
-
1 Tbsp.
(15 mL)celery seeds
-
1/4 cup
(60 mL)coarse salt
-
1 Tbsp.
(15 mL)white pepper
-
1 Tbsp.
(15 mL)black pepper
-
1 Tbsp.
(15 mL)cayenne pepper
-
BBQ sauce:
-
2 Tbsp.
(30 mL)vegetable oil
-
1
onion, chopped
-
2
cloves of garlic chopped
-
1 Tbsp.
(15 mL)dry marinade
-
2 cups
(500 mL)ketchup
-
1/4 cup
(60 mL)cider vinegar
-
1/4 cup
(60 mL)brown sugar
-
1/4 cup
(60 mL)molasse
-
3 Tbsp.
(45 mL)Dijon mustard
-
1/4 cup
(60 mL)Worcestershire sauce
-
1 Tbsp.
(15 mL)Tabasco sauce
Preparation
Trim and peel the pork ribs and cook along with the vegetables and herbs for one hour or until tender.
Soak and coat well by rubbing them in the dry marinade. Let marinate in the refrigerator for 2 hours.
For the BBQ sauce, melt the onion and garlic in oil. Add the dry marinade, ketchup, vinegar, brown sugar, molasses, mustard, Worcestershire and Tabasco sauces. Cook gently for about 10 minutes.
Remove ribs from the refrigerator and sprinkle with the BBQ sauce.
Preheat BBQ.
Place on the BBQ grill to caramelise well. Cook in direct heat 10 minutes, turning once at mid-cooking in both cases.
Source :
Metro
Legal Notice
Lactose-free recipes
Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
