Best Best Ever Buffalo Rack O Ribs Hero Recipes

LOULOU'S BUFFALO RIBS

Loulou's Buffalo Ribs image

Provided by Food Network

Time 13h40m

Yield 6 to 8 servings

Number Of Ingredients 15

Ingredients

1 cup liquid smoke
6 ounces dark, heavy beer
2 ounces chile flakes
2 ounces sea salt
2 ounces Italian seasoning
1 ounce freshly ground black pepper
4 bay leaves
2 racks buffalo ribs (about 5 pounds each)
4 cups ketchup
1 cup honey
2 ounces cayenne
2 ounces horseradish
2 ounces brown sugar
2 ounces liquid smoke
Sea salt and freshly ground black pepper

Steps:

For the marinade: In a large bowl, mix 1 cup water, the liquid smoke, beer, chile flakes, sea salt, Italian seasoning, pepper and bay leaves. Place the ribs in a hotel pan and pour the marinade over. Marinate the ribs overnight.
Preheat the oven to 325 degrees F. Bake the ribs in the oven, semi-slow and low, for 3 1/2 to 4 hours.
Pull out the ribs, and rest them for 1 hour, reserving any liquids at the bottom of the pan.
For the sauce: In a large bowl mix the au jus from the baked ribs, the ketchup, honey, cayenne, horseradish, sugar, smoke and some salt and pepper.
Preheat the grill to 350 degrees F. To serve, grill to char the ribs, 5 to 8 minutes. Add on some of the barbecue sauce, and serve.

RACK-O-RIBS HERO

Rack-o-Ribs Hero image

This is a reimagining of those fast-food rib sandwiches -- but when you make one yourself with excellent ingredients, it's even better than your drive-thru memories.

Provided by Food Network Kitchen

Categories main-dish

Time 2h15m

Yield 4 servings

Number Of Ingredients 17

Ingredients

1 tablespoon light brown sugar
2 teaspoons chili powder
2 teaspoons smoked paprika
Kosher salt and freshly ground black pepper
1/4 teaspoon granulated garlic
One 1 1/2-pound meaty rack baby back ribs
One 12-inch soft hero roll, split
Sliced onion and dill pickle slices, for serving
3/4 cup ketchup
1/4 cup cider vinegar
1/3 cup light brown sugar
2 tablespoons honey mustard
2 teaspoons hot sauce
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1/4 teaspoon granulated garlic
1/4 teaspoon liquid smoke, optional

Steps:

For the ribs: Prepare an outdoor grill l for cooking over indirect medium heat (if your grill has a thermometer, aim to keep the temperature at about 350 degrees F). Combine the brown sugar, chili powder, smoked paprika, granulated garlic and 1 teaspoon salt and 1/4 teaspoon pepper in a small bowl.
Insert a butter knife between the membrane and bone on the back of the rack of ribs. Grab the membrane with a paper towel to grip it and pull off and discard the membrane. Sprinkle the spice mixture on both sides of the ribs and rub it in. Wrap the ribs tightly in aluminum foil and set on the indirect side of the grill. Cook, turning the package once, until the meat is tender and pulling from the bone but not totally falling apart, 1 hour 15 minutes to 1 hour 30 minutes.
For the BBQ sauce: Meanwhile, combine the ketchup, vinegar, light brown sugar, honey mustard, hot sauce, chili powder, smoked paprika, granulated garlic, liquid smoke if using and 1/4 cup water in a small saucepan. Bring to a simmer and cook over medium heat, stirring occasionally, until thickened, 10 to 12 minutes.
When the ribs are tender, remove them from the grill and unwrap them (leave the grill on). Let cool until you can touch the ribs without burning your fingers. With a knife, slit the skin on the back of the ribs and carefully pull out the bones, keeping the slab in one piece.
Increase the grill temperature to high for cooking over direct heat. Add the boneless slab to the grill, rounded-side up, and brush with some of the BBQ sauce. Grill until the underside begins to crisp, about 2 minutes. Carefully flip the slab and brush the underside of the ribs with more sauce. Continue to grill the ribs until they're glossy and caramelized, 2 to 3 minutes more. Place the ribs on the hero roll, brush with more sauce and top with onions and pickles. Cut into 4 pieces. Serve with the extra sauce on the side.