Passion for Pork www.PassionforPork.com

Memphis Style Ribs - Royal Glenora

Memphis Style Ribs - Royal Glenora

Royal Glenora Club, Edmonton AB - Steve Buzak

June is Pork Month 2016

Ingredients

  • Rack of Louis Style Pork Ribs

Rib Dry Rub

  • 2 tbsp ground cumin
  • 1 tbsp cayenne
  • 3 tbsp paprika
  • 2 tbsp smoked paprika
  • 2 tbsp chilli powder
  • 1 tbsp oregano, dried
  • 1 tbsp thyme, dried
  • 3 tbsp Szechwan pepper (ground)
  • 1 tbsp mustard seeds (ground)
  • 2 tbsp black peppercorns (ground)
  • 1 tsp    star anise (ground)
  • 1 tbsp coriander
  • 2 tbsp garlic powder
  • 2 tbsp onion powder
  • 2/3 cup salt
  • ½ cup   white sugar
  • ½ cup   brown sugar

BBQ sauce

  • 1 jugs(2.84L each) ketchup
  • 450g    blackstrap molasses
  • 300 ml tomato paste
  • 250 ml cider vinegar
  • 80 ml   malt vinegar
  • 30 l      emon juice
  • 150ml  ‘rib rub’ – see recipe
  • 80 ml   espresso
  • 25 ml   paprika
  • 80 ml   brown sugar
  • 1          white onion, chopped
  • 1 tbl     garlic, chopped
  • 1 can  Coke
  • 40 ml   soy sauce
  • 20 ml   ground cumin
  • 1 tsp    ground coriander
  • 2 tbsp Worcestershire sauce
  • 1 tbsp  Sambal Oelek
  • 1          chipotle pepper (canned)

Preparation

Ribs

2 day before eating, buy some  Louis style Rib from your favorite butcher. Remove ‘silver’ membrane from the underside of the ribs then rub with “rib rub” generously on both sides. Let sit overnight in the refrigerator.  Next day add more rub if you’d like then lay racks of ribs on a rack on a baking sheet  and bake at 325F for 3 hrs.

Finish the ribs over a wood burning BBQ just before serving. Brush with BBQ sauce last minute or serve the sauce on the side and eat the ribs dry.

 

Rib dry rub

Combine all ingredients.  May store in an air-tight container for up to 2 weeks

 

BBQ sauce

Sauté onion in a small amount of oil, add garlic, allow to brown slightly. Add tomato paste and cook for 10 mins, or until deep red. Deglaze with vinegar, add all remaining ingredients except the whiskey. Cook for approx 2 ½ hours, adjust seasoning as needed, then add whiskey. Transfer to 1L containers

Cooking Time: 330 Minutes

Tags: BBQ | Edmonton | pork ribs | Royal Glenora | rub | sauce | Steve Buzak |