Texas Style BBQ Pork Spare Ribs
 

Ok boys and girls the sun will eventually come out and stay out. As such its time to start thinking about firing up the barbie and throwing some ribs on it.

As part of the long weekend festivities and AFL grand final I am firing the barbie up for some mates. This weekend I am going Texas Style BBQ Pork Ribs but you can use beef if you dont like the pig.

Here's the recipe I am using and I recommend it highly. Happy trails and eating partners.

Texas Style BBQ Pork Spare Ribs

INGREDIENTS:
4 racks pork spareribs
1 1/2 cups white sugar
1/4 cup salt
2 1/2 tablespoons black pepper
3 tablespoons paprika
1 teaspoon cayenne pepper
2 tablespoons garlic powder
1/2 cup chopped onion
4 cups ketchup
3 cups hot water
4 tablespoons brown sugar
pinch cayenne pepper
salt and pepper to taste
1 cup soaked wood chips
DIRECTIONS:
Trim away any excess fat from ribs. In a medium bowl, stir together the sugar, salt, black pepper, paprika, the 1 teaspoon of the cayenne pepper, and garlic powder. Rub spice mix all over the ribs. Place the ribs in two 10x15 inch roasting pans, piling two racks of ribs per pan. Cover, and refrigerate for 8 or more hours.

Preheat oven to 275 degrees F (135 degrees C). Bake uncovered for 3-4 hours, or until the ribs are tender and just about falling apart fall apart.
For the barbeque sauce, remove 4-5 tablespoons of drippings from the roasting pans, and place in a skillet over medium heat. Cook onion in pan drippings until lightly browned. Stir in ketchup, and heat for 3 to 4 more minutes, stirring constantly. Next, mix in water and brown sugar, and season to taste with cayenne pepper, salt, and pepper. Reduce heat to low, cover, and simmer for 1 hour, adding water if it gets too thick.
Preheat grill for low heat. When grill is ready, add the soaked wood chips to the coals or to the smoker box of a gas grill. Spray grill's grate with a coat of cooking spray. Place ribs on the grill but do not overcrowd. Cook for 20 minutes, turning occasionally. Baste ribs with sauce during the last 10 minutes of grilling only.

Edit: You can't really have ribs without beans in my book so:

Here's one of the quickest, easiest pinto bean recipes you'll ever see. It takes about 20 minutes from start to finish.

Quick Texas Cowboy Pinto Beans

INGREDIENTS:
4 slices bacon
1 cup onion, finely chopped
1/2 cup green bell pepper, finely chopped 1 clove garlic, crushed
2 cans (15 to 16 oz. each) pinto beans, rinsed, drained
3/4 cup barbecue sauce
1 Tbsp. packed brown sugar

DIRECTIONS:
In large skillet, cook bacon over low heat until crisp, turning occasionally. Remove from skillet; drain on paper towels.

Remove all except 2 tablespoons of drippings from skillet. Add onion, bell pepper and garlic.

Cook and stir over medium heat 3-5 minutes or until tender. Stir in remaining ingredients.

Crumble bacon. Return to skillet. Cover, cooking 5 minutes or until heated through, and stirring often.

or

Try using the first barbeque beans recipe below, or if you like spicier food, the next one.

Barbecue Beans Recipe

INGREDIENTS:
2 large cans of pork and beans
2 medium onions, chopped
1 large bell pepper, chopped
1 cup brown sugar
1 pound of bacon, cooked, drained and chopped
1 bottle of your favorite barbeque sauce

DIRECTIONS:
Add all ingredients to a large pot or crockpot and cook on low for 3-5 hours.

Here's another bbq beans recipe that has a little more of a spicy kick to it, but it is also a simple and delicious dish to make.

Spicy BBQ Beans
INGREDIENTS:
2 large cans your favorite baked beans
6 slices bacon
3 cloves garlic, finely chopped
1 medium onion, finely chopped
1 finely chopped jalapeno, seeds and membrane removed
1 teaspoon chili powder
1 teaspoon cayenne pepper
1 tablespoon ground cumin
1 teaspoon dried oregano
Salt and fresh ground black pepper

DIRECTIONS:
Cut the bacon into 1/2 inch pieces and cook in a medium sized pot until medium well done.Remove bacon with a slotted spoon and set aside.
Pour some of the bacon grease out of the pot, leaving about 2 tablespoons.
Add chopped onion, bell pepper and garlic.
Season with salt and pepper and saute until the onions are soft and golden, but not brown, about 4 minutes.
Add the bacon and remaining ingredients and bring to a slow simmer. Cook for up to 2 hours.

Forget the weekend, I want some now!

So what time do you want us all over? :D

[QUOTE=Kato;396258]So what time do you want us all over? :D[/QUOTE]

+1 p-wrx BBQ...on Dave! :p

[QUOTE=Kato;396258]So what time do you want us all over? :D[/QUOTE]

+2 !! :p

should be on master chef Dave...sound nice

Dave if you have a BBQ in summer, I'm so there... just a short walk :D

Joe if you step outside on Sat arvo you will have no problem smelling them.

Side note: This is Jewish New Year high point on the weekend. You will see many walking in the massive and smelling my pork ribs! :D

Definately got my mouth watering now Dave!!!! BBQ Ribs yumo!!!:headbang:

[quote=kato;396258]so what time do you want us all over? :d[/quote]

+ 1 :d

Thanks for the invite mate! Will see you about 11am

If you're still in 'Y' town Dave... I know where you live... :p

(So I expect my share). Bwahahahahahahahahaha.

Ill bring some refreshments to compensate... ;)

Brent.
:)

in da massive for sure Brent

You dont make friends with salad! You dont make friends with Salad! =D

wait, jewish new year with pork?

Just because Dave is half jewish, doesn't mean he can't enjoy pork :D

I'm not Jewish but I did go to the University of Arkansas (Razorbacks) where we worshipped beers and pork ribs.

Sounds great Dave, I will give this one a whirl next Ribfest.

ribfest, ribfest? what ribfest?

[QUOTE=American Dave;396387]ribfest, ribfest? what ribfest?[/QUOTE]

Ribfest actually replaced Ribathon, we put on the fat pants and eat and drink to our hearts content.

damn I like your style :D

Best ribs ever were in memphis. You walk in and have a choice of a whole rack or half. Normal or spicy. It is this dodgy backwater joint downstairs walking distance out of town (near the holiday inn and baseball stadium) and was the best service I have had anywhere in the states bar none. Cant remember the name of it but wait for the edit.

It was so good that next time I am in states I will make a special trip to memphis just for the ribs.

Edit: I think it was called rafaellos.

Brendon

Brendon I reckon in Memphis you cant go past Rendezvous for ribs
[url]http://www.hogsfly.com/[/url]

[QUOTE=American Dave;396625]Brendon I reckon in Memphis you cant go past Rendezvous for ribs
[url]http://www.hogsfly.com/[/url][/QUOTE]

I think that is it. You walk down the stairs and there is a pillar in the middle and it had a signed photo from Greg Norman there.

From the one photo it looks like it. It had all sorts of random stuff on the shelves around the joint.

Best ribs ever. That is all.

Brendon

yep that's it Brendon...wish I could them to airfreight me some of those baby backs!

Where you get your ribs from Dave?? I struggle to find decent one's these days...

MONDO BUTCHERS RETAIL
824 Beaufort Street, Inglewood 6052
Perth, Western Australia.

Cnr of Beaufort & Sixth Avenue

CASH, EFTPOS, VISA/MCARD, AMEX & DINERS PLUS 2.2%
Telephone (61 8) 9371 6350
Facsimile
(61 8) 9371 6360
Email retail orders email

Retail Store Opening Hours:

Tuesday to Friday: Open 8:00 a.m. to 6:00 p.m.

Saturday: Open 7:00 a.m. to 2:00 p.m.

Sunday & Monday: Closed.
After Hours Emergency Mobile +61 (0) 411 88 11 93

Cheers Dave, just down the street so i'll hit them up asap..

they do epic roast sandwich saturday morning! GET IT

[QUOTE=EVL WRX;396704]Cheers Dave, just down the street so i'll hit them up asap..[/QUOTE]

LOL Frank has 3 kg on hold for me so hands off Brett :D

Dave, have u been to Princie's on Fitzgerald St?

of course I have why do you ask?

Oh, I go there all the time to get my topside! Just wondering what your opinions of the place were, really... I love the joint!

its kinda of like horses for courses (pardon the pun)

[QUOTE=American Dave;396686]After Hours Emergency Mobile +61 (0) 411 88 11 93[/QUOTE]
Farkin LOL. Need steak butcher man, stat!!

These people ARE NOT MESSING AROUND Phil - bbq is serious men's business !!!

[QUOTE=American Dave;396730]These people ARE NOT MESSING AROUND Phil - bbq is serious men's business !!![/QUOTE]
I know!! I drive all the way to Swan View so I can get my delicious Texan Scotch Fillets. But my butcher doesn't give out his mobile to contact him in desperate times of M.I.A steak/snags/ribs though. Will have to have words with him on that, where's the dedication to the cause??? :D He is a Bombers supporter so he's still a good sort haha

Well the ribs went down a treat this past weekend. So good I am planning to do these again for the Perth-WRX crew.

I will be announcing a perth-wrx cruise which will culminate with a texas style bbq lunch. Might call it "The Perth-WRX Rib Run"

stay tuned for details !

Epic!

[QUOTE=American Dave;398320]I will be announcing a perth-wrx cruise which will culminate with a texas style bbq lunch. Might call it "The Perth-WRX Rib Run"

stay tuned for details ![/QUOTE]

^ Using one of your all time favourite posts dave.................................

*Subscribed* LOL. :D

Brent.
:)