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November 2018

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World Championship Barbecued Ribs Recipe

World Championship Barbecued Ribs recipe and other barbecue recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print World Championship Barbecued Ribs recipe  PDF



5 lb Pork loin back ribs
DRY RUB 4 tb Paprika
2 ts Salt
2 ts Onion powder
2 ts Pepper, black
2 ts Pepper, white
2 ts Pepper, red
Barbecue SAUCE 6 tb Salt
6 tb Pepper, black
6 tb Chili powder
4 c Ketchup
4 c Vinegar, white
4 c Water
1 ea Onion, large, yellow, diced
1/2 c Molasses, sorghum

Barbecue Sauce: Combine ingredients in a large saucepan. Bring to a rolling boil, reduce heat and simmer 1 1/2 hours, stirring every 10 minutes or so. Pour into sterilized canning jars, seal and let stand 2 to 6 weeks before use. (If you are like me, not
much chance of this happening, but it is a nice touch to the recipe CWS) Dry Rub: Mi ingredients together thoroughly.
Allow ribs to stand 20 to 30 minutes at room temperature until the rub appears wet. Prepare a smoker for long, slow (230 degree) indirect cooking, using hickory chips or other hardwood chips for e tra flavor. Cook ribs, bone side down, for 2 hours at 230 degrees in a smoker using indirect heat. Turn and cook 2 more hours. Turn and cook one more hour. During the last 15 minutes, baste with Barbecue sauce diluted by half with water. Serve ribs with warmed, undiluted sauce on the side. From David Co , Little Rock, winner of the 1991 World Championship Barbecue Cooking Contest in Memphis, TN

World Championship Barbecued Ribs recipe and other barbecue recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 4.0 Rating 4.0
476 people have voted
Last Reviewed on 2018-11-17



Saturday, Nov 17 2018 Download & Print World Championship Barbecued Ribs recipe  PDF   Barbecue recipes RSS   New

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1 lb corned beef 1 c Chopped onion Olive oil 1 c Water 1/2 c Tomato paste 2 tb Minced parsley 1 Stick butter Salt and amp pepper 2 md Eggplants 1/2 c Bread crumbs 2 Eggs, well beaten 1/2 c Grated cheese Brown the meat and amp onion in some olive oil. When well browned, add water, tomato paste, parsley, butter, and amp salt and amp pepper and amp let it simmer on low for 1 hour or more, until sauce is thickened. In the meantime, peel and amp cut lengthwise the eggplants in 1/4 thick slices. Saute in olive oil to a golden brown. Add 2 tbs bread crumb...

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