JUNE 2017 / SOUTHERNLIVING.COM
104covered with gray ash, push to 1 side of grill.
Maintain an inside temperature of about
300°F. (If the temperature drops below
300°F, add more charcoal as needed.)
Brush both sides of ribs with^1 ⁄ 4 cup sweet
chili sauce mixture. Place ribs on top oiled
grate of grill directly over hot coals, and grill,
covered, 10 minutes per side. Brush both
sides of ribs again with^1 ⁄ 4 cup sweet chili
sauce mixture, and place on grate over side
without the coals. Grill, covered, 40 minutes.- Brush both sides again with^1 ⁄ 4 cup sweet
chili sauce mixture, and grill, covered, until
meat is tender to the touch and pulls away
from bones on the ends, about 2 hours,
brushing with^1 ⁄ 4 cup sweet chili sauce
mixture after 1 hour. Remove ribs from
grill, and brush with remaining sweet chili
sauce mixture.
Deep South
Barbecue Ribs
ACTIVE 45 MIN. - TOTAL 3 HOURS, 30 MIN.
SERVES 6|2 (2^1 ⁄ 2 - to 3-lb.) slabs St. Louis-style
pork ribs (about 10 bones each)
3 ⁄ 4 cup Southern Barbecue Dry Rub
(recipe follows)
1 qt. Melting Pot Barbecue Sauce
(recipe follows)- Preheat oven to 350°F. Pat both sides of
slabs dry with paper towels. Using a sharp
knife, remove thin membrane from back
of each slab by slicing into it and pulling
it off with a paper towel. Divide Southern
Barbecue Dry Rub evenly between slabs,
rubbing on both sides of each. Press gently
to adhere. Place slabs, meaty side up, on a
wire rack on an aluminum foil-lined baking
sheet, and let stand at room temperature
30 minutes.- Bake in preheated oven until meat begins
to pull away from bones but is not yet tender,
about 1 hour and 30 minutes. Increase oven
temperature to 450°F. (Do not remove ribs
from oven.) - Brush both sides of ribs with 1 cup
Melting Pot Barbecue Sauce. Bake until
ribs are very tender and caramelized, 35 to
45 minutes, brushing with another cup of
sauce halfway through baking. Remove ribs
from oven, and let stand at least 10 minutes.
Serve ribs with remaining 2 cups sauce.
Southern Barbecue Dry Rub
ACTIVE 10 MIN. - TOTAL 10 MIN.
MAKES ABOUT 1^1 ⁄ 4 CUPS|Combine^1 ⁄ 3 cup kosher salt, 3 Tbsp. black
pepper, 2 Tbsp. smoked paprika, 2 Tbsp.
chili powder, 2 Tbsp. onion powder, 2 Tbsp.
garlic powder, 2 Tbsp. light brown sugar,
2 tsp. dried oregano, and 1 tsp. cayenne
pepper in a medium bowl.This tangy-sweet glaze is a tasty change of pace
from the usual sauce. Keep an eye on the heat when
grilling these ribs—you don’t want the coals to be
too hot for the initial sear. If your charcoal grill
doesn’t have a temperature gauge, you can insert an
instant-read thermometer into a vent in the grill lid.SWEET CHILI-AND-MUSTARD
BABY BACK RIBSMelting Pot Barbecue Sauce
ACTIVE 20 MIN. - TOTAL 1 HOUR, 15 MIN.
MAKES ABOUT 1 QT.|Heat a large (12-inch) cast-iron skillet over
medium-high. Add 1^1 ⁄ 2 lb. cherry tomatoes,
and cook, stirring often, until skins begin to
split and char, 5 to 7 minutes. Add 3 cups
chopped yellow onions (about 2 medium
onions) and 2 garlic cloves, minced, and
cook, stirring often, 5 minutes. Add 3 Tbsp.
salted butter to pan, and cook until melted,
about 1 minute. Stir in^1 ⁄ 2 cup packed light
brown sugar. Cook, without stirring, until
edges start to caramelize, 2 to 3 minutes.
Stir in 1^1 ⁄ 2 cups white vinegar, 1 ⁄ 4 cup yellow
mustard, 2 Tbsp. Worcestershire sauce,
2 tsp. kosher salt, and 1 tsp. black pepper;
reduce heat to medium-low, and cook until
tomatoes break down and mixture is slightly
thickened, about 45 minutes. Remove from
heat; carefully transfer to a blender. Remove
center piece of blender lid (to allow steam
to escape); process on high until almost
smooth, about 1 minute. Cool completely,
about 30 minutes. Store in an airtight
container in refrigerator up to 2 weeks. Â