Best Carolina Barbecued Ribs Recipes

CAROLINA BARBECUED BABY BACK RIBS

Steps:

• Remove the membrane from the underside of the ribs. This is important. If you've not done this before, Google the technique.
• In a small bowl, combine the chili powder, sugar, crushed red pepper, garlic powder and thyme and mix well.
• Using your fingers, rub the mixture over both sides of the ribs.
• Cure the ribs in the refrigerator for at least 2 hours and for more flavor, up to 24 hours.
• To make the barbecue sauce, chop the onion and cook it in the vegetable oil until it is dark golden.
• Transfer the onion to a saucepan and add all the remaining barbecue sauce ingredients.
• Bring to a simmer, reduce heat to low, cover and simmer for 30 minutes.
• Pour the sauce through a medium-meshed strainer, scraping the sieve with a metal spoon to force all the pulp through the sieve.
• Refrigerate the sauce.
• Grill the ribs over medium indirect heat, for about 75 minutes or until the meat begins to shrink from the ends of the rib bones.
• Baste the ribs with the sauce occasionally, stopping 15 minutes before removing the ribs from the grill.
• To serve, cut the ribs into individual pieces and transfer them to a garnished serving platter or to garnished individual plates and serve at once, along with any extra sauce and the fruit salad and corn on the cob.

CAROLINA BARBECUED RIBS

Steps:

• Remove the membrane from the underside of the ribs. Then place the ribs in a rectangular dish or baking pan. In a small bowl, combine the chili powder, pepper, sugar, crushed red pepper, garlic powder, and thyme and mix well. Using your fingers, rub the mixture over both sides of the ribs. Marinate the ribs, refrigerated, for at least 15 minutes. For more flavor, marinate for up to 24 hours. To make the barbecue sauce, slice the onion into 1/4-inch slices. Place the slices in a stovetop cooker and smoke them over hickory sawdust for 10 minutes. Alternatively, grill or broil the onion slices until they are dark golden. Transfer the onion slices to a saucepan and add the remaining barbecue sauce ingredients. Bring to a simmer, reduce heat to low, cover and simmer for 30 minutes. Pour the sauce through a medium-meshed strainer, scraping the sieve with a metal spoon to force all the pulp through the sieve. Makes 3 cups. Refrigerate the sauce. To grill the ribs, if using a gas barbecue, preheat to medium (325). If using wood or charcoal, prepare the fire for indirect heating with a pan of water in the center. Occasionally during cooking, baste the ribs with extra glaze, stopping 15 minutes before removing the ribs from the grill. The ribs can also be smoked or roasted. To serve, cut each side of the ribs in half, into 3 sections, or into individual ribs. Transfer to a heated serving platter.