Steven Raichlen Wife Food
MEMPHIS PORK RIBS (STEVEN RAICHLEN)
Another variation for pork ribs. This recipe is for 2 racks (5lbs) and includes a dry rub and an optional mopping sauce. Serve it with your favorite BBQ sauce. This recipe works equally well in the oven with the ribs on a roasting rack. Raichlen also says to marinate in the dry rub 4 hours to overnight, but I don't find this necessary.
Provided by threeovens
Categories Pork
Time 1h45m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Set up your grill for indirect heating at 350 degrees F; place a drip pan in the middle of your coals.
- Remove the silver skin from the ribs with your hands.
- Combine all the rub ingredients and rub 2/3 of it on both sides of ribs.
- Place ribs on the grill and close the cover.
- Combine all the ingredients for the mopping sauce.
- After 30 minutes of cooking, mop the ribs with the sauce; repeat mopping every 20 minutes thereafter.
- Continue to cook the ribs until they are tender and the meat has shrunk a bit from the bones, about 1 1/2 hours.
- Remove ribs from the grill, once they are done, and place on a cutting board; mop ribs one last time and sprinkle with remaining dry rub.
- Cut into serving size pieces as desired.
Nutrition Facts : Calories 645.1, Fat 48.5, SaturatedFat 17.5, Cholesterol 173.8, Sodium 1018.1, Carbohydrate 3, Fiber 1, Sugar 1.4, Protein 45
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- He was born in Nagoya, Japan. So that’s why Japanese flavors figure so prominently in his grilling.
- He once battled and defeated Iron Chef Rokusbura Michiba on Japanese television. Michiba knew one word in English: “Rematch.” But after the victory, Steven decided to hang up his tongs.
- He was raised in Baltimore, Maryland. For his last meal he wouldn’t eat barbecue: it would be Maryland steamed crab.
- He holds a degree in French literature from Reed College in Portland, Oregon. He’ll be using his French this spring to tape a new TV show—3-2-1 BBQ—in Montreal.
- After college he won a Thomas J. Watson Foundation Fellowship to study medieval cooking in Europe. During that year, he explored the intersection of food, history, and culture.
- Steven is a diehard cyclist. Most mornings, between 6 and 7, you’ll find him on his bike riding around Miami, listening to language tapes or Italian radio.
- Steven did not grow up on barbecue. In fact, no one in has family knew what true barbecue is. He didn’t eat his first Texas brisket sandwich until he was 22.
- He did grow up with a grill master—his mother, Frances Raichlen. She lit the charcoal with gasoline (the woman was always in a hurry), and cooked steaks “Pittsburgh rare”: charred black on the outside with the meat so rare it still had a heartbeat.
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