Ribs with Black Currant Barbecue Sauce Recipe on Food52 (2024)

FAQs

When to add barbecue sauce to ribs? ›

We have been asked many times on our Facebook and Twitter pages- When do I add sauce to ribs? You will want to add barbecue sauce to your ribs during the final 20-30 minutes of cooking. While brushing on sauce just remember, don't drown your ribs.

Place the ribs meat side down in the base add a layer of bbq sauce on top and wrap it up long side, then both short sides, then finish with the other long side.

Ribs, however, can handle more sauce applied earlier in the cooking process. Most people expect a thick barbecue sauce on ribs, so it should be layered on during the last 30 minutes to an hour of cooking. Apply several thin coatings to build layers. This is what makes for a sticky, delicious surface on ribs.

Here's a rule of thumb: A full slab of spareribs with the tips still on will need 1 cup (8 ounces) of sauce for both sides, a slab of St. Louis cut ribs will need 3/4 cup (6 ounces), and a slab of baby back ribs will need 1/2 cup (4 ounces).

The best method for getting BBQ sauce to stick on meats. Is to apply the sauce after the meat has been mostly cooked. This ensures the surface is going to be done releasing moisture and has enough texture for the sauceto hold onto. Add the BBQ sauce before the last 10 – 20 minutes of cooking.

When To Put Barbecue Sauce on Ribs. We like the method this recipe uses, which is to put the barbecue sauce on the ribs after they're boiled — but before they go in the oven. This will allow the ribs to get all the barbecue flavor while the sauce bakes into the ribs.

Honey, a natural and versatile binder, adds a hint of sweetness to your ribs. It caramelises beautifully during the cooking process, creating a glaze that enhances both the flavour and appearance of the meat. Add some savoury and spicy tones with Meat Church Honey Hog Hot Rub.

Cut of meat

Leaving the grill lid up will slow the cooking process by reducing the temperature around the meat. For thicker cuts, you want to close the lid to keep the temperature high and even.

I always smoke mine bone side down (so the meaty side is facing up), for two reasons. First, I want the smoke to penetrate the bone side too, so each and every bite of the ribs is equally smoky and delicious. Secondly, if you cook them bone side UP, the juices will pool in the concave center of the bones.

Do Ribs Need To Be Rinsed? Carr says ribs do not need to be rinsed. “Rinsing fresh meat or poultry is unnecessary as the bacteria causing possible foodborne illnesses will be terminated with proper endpoint cooking temperature and time combination,” explains Carr.

What should you baste on your ribs? ›

A super simple mop can be made with apple cider vinegar and your dry rib rub. We recommend adding 1-2 tablespoons of seasoning to one cup of vinegar, juice, soda, whiskey, or personalized combination thereof. Make your mop with a balance of sweet, hot, and tart elements that deliver layered, intriguing flavors.

Before you wrap them add some moisture. Some people add butter, some add apple juice, I add some sauce and brown sugar. Then wrap them and place them back on the smoker for another 2 hours. This allows them to keep cooking, stay moist, and not get overloaded with smoke flavor.

Essentially, 3 2 1 ribs go like this: 3 hours of smoking the ribs directly on the pellet grill. 2 hours wrapped in foil, still cooking on the grill. 1 hour of cooking, unwrapped and slathered in barbecue sauce.

One of the best options as to how to thicken a BBQ sauce is to use pectin. Depending on where you get it from, pectin can come in two different varieties; high- and low-methoxyl pectin. Both however are available in the bakery aisle of many supermarkets and are typically made from apple cores or citrus rinds.

You can use a smoky flavoured sauce or regular sauce. I prefer plain, regular BBQ sauce. Garlic — you won't be sorry for adding a good kick of garlic to these ribs! Olive oil — a little oil in the sauce gives even crispier, caramelised results when mixed through the barbecue sauce.

Focus on searing the meat and then cooking it until it reaches a safe inside temperature at the thickest part. Sauces are best applied near the end of cooking to prevent burning. Only baste it with sauce during the final five minutes of cooking. The taste will blow you away without any burned mess on your grill.

Apply the sauce after the meat has been cooked. Depending on the cooking temperature and the type of sugar, a sweet sauce can get gummy or even burn. So, apply the sauce at the end, about 15-30 minutes before removing the pork to add rich flavor.

BBQ Pulled Pork: Cook the pulled pork all the way through adding the barbecue sauce. Transfer the pork to the refrigerator directly in the ceramic crockpot insert or Dutch oven. The next day, warm the pork in the crockpot on LOW for 1-2 hours or gently warm on the stove.

When the ribs have been cooking for about 3 hours, baste them with the maple barbecue glaze. Let the ribs continue to cook/smoke for about 1.5 hours then glaze them again with the maple barbecue glaze. Total time is about 5 hours. If the ribs are extra meaty, they may require additional cooking time.