Smoked Ribs With Carolina Style Bbq Sauce Food

SOUTH CAROLINA-STYLE RIBS

South Carolina-Style Ribs image

This recipe makes some of the best country-style pork ribs you'll ever eat, especially when cooked on a grill. We use the same sauce on barbecued chicken, too. -Karen Conklin, Supply, North Carolina

Provided by Taste of Home

Categories Dinner

Time 2h15m

Yield 6-8 servings.

Number Of Ingredients 10

Ingredients

4 pounds pork baby back ribs
1/2 cup red wine vinegar
1/2 cup honey
1/2 cup prepared mustard
2 tablespoons vegetable oil
4 teaspoons Worcestershire sauce
2 teaspoons butter
2 teaspoons coarsely ground pepper
1 teaspoon salt
1 teaspoon hot pepper sauce

Steps:

Cut ribs into serving-size pieces. Place ribs meat side up in a roasting pan. Cover and bake at 325° for 1-1/2 to 2 hours or until tender; drain., Meanwhile, combine the remaining ingredients in a saucepan. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for about 30 minutes or until slightly reduced., Brush sauce over ribs. Bake, uncovered, for 30-45 minutes longer or until ribs are glazed, basting occasionally.

Nutrition Facts :

CAROLINA STYLE RIBS

Carolina Style Ribs image

Mustard based sauces are definitively South Carolina. This one will definitely satisfy your needs. This is for the big fatty ribs, not the baby backs. Do not trim the fat from the ribs. This method renders out fat and keeps ribs moist. If you do not have a smoker available, this can also be done in the oven.

Provided by Steve Watson

Categories Meat and Poultry Recipes Pork Pork Rib Recipes Spare Ribs

Time 4h30m

Yield 10

Number Of Ingredients 15

Ingredients

½ cup brown sugar
⅓ cup fresh lemon juice
¼ cup white vinegar
¼ cup apple cider vinegar
1 tablespoon Worcestershire sauce
¼ cup molasses
2 cups prepared mustard
2 teaspoons dried minced garlic
2 teaspoons salt
1 teaspoon ground black pepper
1 teaspoon crushed red pepper flakes
½ teaspoon white pepper
¼ teaspoon cayenne pepper
2 racks pork spareribs
½ cup barbeque seasoning, or to taste

Steps:

In a medium bowl, whisk together the brown sugar, lemon juice, white vinegar, cider vinegar, Worcestershire sauce, molasses and mustard. Season with granulated garlic, salt, pepper, red pepper flakes, white pepper and cayenne pepper, and mix well. Set aside.
Preheat an outdoor grill or smoker to 225 to 250 degrees F (110 to 120 degrees C).
Rub ribs liberally with barbeque seasoning, then place them in the smoker or grill, and cover. Cook for 4 hours, or until very tender. The meat will easily separate from the bone. Baste ribs with mustard sauce liberally during the final 30 minutes. Heat remaining sauce to a boil, and serve on the side.

Nutrition Facts : Calories 750 calories, Carbohydrate 24 g, Cholesterol 192.4 mg, Fat 50.5 g, Fiber 2.2 g, Protein 48.8 g, SaturatedFat 17.8 g, Sodium 3406.2 mg, Sugar 16.1 g

BIG DADDY'S CAROLINA STYLE BARBECUE SAUCE

Big Daddy's Carolina Style Barbecue Sauce image

Found this on line. This is South Carolina style barbecue sauce, meaning that it is vinegar and mustard based, as opposed to the ketchup and molasses based sauces of the mid- and southwest. It combination of sweet and tangy flavors bring out the absolute best in grilled pork or chicken.

Provided by Rita1652

Categories Sauces

Time 50m

Yield 24 serving(s)

Number Of Ingredients 11

Ingredients

1 cup prepared yellow mustard
1/2 cup sugar
1/4 cup light brown sugar
3/4 cup cider vinegar
1/4 cup water
2 tablespoons chili powder
1 -2 teaspoon black pepper
1/4 teaspoon cayenne
1/2 teaspoon soy sauce
2 tablespoons butter (a healthier choice use 2 tablespoons organic free range grass fed butter)
1 tablespoon liquid smoke (hickory flavoring)

Steps:

Mix all except soy, butter and smoke. Simmer 30 minutes. Stir in remaining ingredients and simmer for 10 more minutes. Vinegar taste may be very strong until completely cooled. Refrigerating overnight is best and allows flavors to blend.
Add a few drops of Louisiana Hot Sauce at the end if additional heat is desired.

Nutrition Facts : Calories 44.1, Fat 1.5, SaturatedFat 0.7, Cholesterol 2.5, Sodium 145.3, Carbohydrate 7.5, Fiber 0.6, Sugar 6.5, Protein 0.6

CAROLINA BARBECUED BABY BACK RIBS

Carolina Barbecued Baby Back Ribs image

These tasty ribs are easy to prepare, and make an attractive presentation with their shiny dark mahogany finish. Ask your butcher to cut the ribs in half, lengthwise, for more easily handled portions. Serve with a colorful fresh fruit salad topped with my creamy orange fruit salad dressing, "Recipe # 242306" and fresh corn on the cob, for a meal that will impress your guests. The recipe calls for 2 racks of baby backs.

Provided by GREG IN SAN DIEGO

Categories Pork

Time 3h30m

Yield 4 serving(s)

Number Of Ingredients 19

Ingredients

4 -6 lbs pork baby back ribs, cut by your butcher as explained above
1/8 cup chili powder
1 tablespoon fresh ground black pepper
1 tablespoon brown sugar
2 teaspoons crushed red pepper flakes
1 teaspoon garlic powder
1 teaspoon dried thyme
1 medium yellow onion
1 tablespoon vegetable oil
2 teaspoons olive oil
4 garlic cloves, finely minced
1 cup brown sugar
2 cups ketchup
3/4 cup apple cider vinegar
1/2 cup soy sauce
2 tablespoons Worcestershire sauce
1 teaspoon crushed red pepper flakes
1 teaspoon dry mustard
1 tablespoon finely minced ginger

Steps:

Remove the membrane from the underside of the ribs. This is important. If you've not done this before, Google the technique.
In a small bowl, combine the chili powder, sugar, crushed red pepper, garlic powder and thyme and mix well.
Using your fingers, rub the mixture over both sides of the ribs.
Cure the ribs in the refrigerator for at least 2 hours and for more flavor, up to 24 hours.
To make the barbecue sauce, chop the onion and cook it in the vegetable oil until it is dark golden.
Transfer the onion to a saucepan and add all the remaining barbecue sauce ingredients.
Bring to a simmer, reduce heat to low, cover and simmer for 30 minutes.
Pour the sauce through a medium-meshed strainer, scraping the sieve with a metal spoon to force all the pulp through the sieve.
Refrigerate the sauce.
Grill the ribs over medium indirect heat, for about 75 minutes or until the meat begins to shrink from the ends of the rib bones.
Baste the ribs with the sauce occasionally, stopping 15 minutes before removing the ribs from the grill.
To serve, cut the ribs into individual pieces and transfer them to a garnished serving platter or to garnished individual plates and serve at once, along with any extra sauce and the fruit salad and corn on the cob.

Nutrition Facts : Calories 1748.5, Fat 114.2, SaturatedFat 40.6, Cholesterol 367.4, Sodium 3839.1, Carbohydrate 100.4, Fiber 3.5, Sugar 87.2, Protein 80.6

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