Ribs – Hot, Spicy and Country

If you are the rib eating lover of the south, you may have tried this recipe but I have added a couple of kickers that will give you enough heat to curl your eyebrows.

First you want to find the right slab of ribs. You want just enough fat on it to add some flavor but not so much to add fuel to the flame. We want the meat to cook not burn. Once you have made your choice of meats, pork or beef, you want to trim fat if needed, lightly wash off the meat then pat it dry.

Your grill should be getting hot as you do this. Most gas grills will need 15 to 20 minutes to reach the 500 degrees needed to start the cooking process. Charcoal will need more time. Watch the coals and when they turn white on the outside but still burning in the middle, they should be ready.

You will want to rub a little vegetable oil on the meat before placing it on the grill. This will enhance the grill markings and keep the meat from burning. Take care not to put to much. You just need enough to lightly coat them. Now is the time to add the dry rub.

Spicy Dry Rub

2 teaspoons of chili powder
1 tablespoon of coarse black pepper
1 teaspoon salt

Mix together and rub on the oiled ribs. Let your rubbed ribs sit for about 10 minutes.

Place the ribs on full heat until they have seared over, turning once. This should take no more than ten minutes. Then you want to move your ribs to the indirect heat side of your barbeque. If you are using a gas grill, just turn off one of the burners and place your ribs on that side. If you are using charcoal, push all your coals to one side while placing your ribs on the other. Close the lid on your grill after adding the ribs. You will need a foil tent if your grill doesn’t have a lid. They are easy to make when you use the heavy duty foil.
Let the gas grill cook for about 15 minutes, turning your meat once. The charcoal grill will take 25 minutes or more depending on the heat out put. Turn or flip you meat on the charcoal grill, also.

Spicy Country Rib Sauce [make ahead]

2 tablespoons vegetable oil
1 medium onion, finely diced
1 8-ounce can tomato sauce
1/2 cup packed brown sugar
1/4 cup cider vinegar
1 tablespoon Worcestershire sauce
3 teaspoons chili powder
1 teaspoons sea salt
1/4 teaspoon dry mustard
2 teaspoons cornstarch

Place onions and oil in a small saucepan over medium heat and cook until onions are tender. Add the remaining ingredients and bring to a boil, stirring constantly. Reduce heat to low and simmer, stirring occasionally, for 15 minutes or until sauce reaches desired consistency. You should have about 2 cups.

After the ribs have been on their heat source for the accounted time, start mopping the wet sauce on them. Once you have both sides of the ribs covered in the sauce you will want to turn down the heat. You want your ribs to absorb the sauce, not burn it off in the flame. Try to keep your heat about 250 degrees. You will want to keep them cooking but not over cooked. Cooking time will be up to you. Remember the longer they cook, the hotter they will be as you are adding more sauce every 15-20 minutes. Most will take 1 to 2 hours to reach their tenderness and flavor peak.