Best South Carolina Style Ribs Recipes

SOUTH CAROLINA-STYLE RIBS

Steps:

• Preheat oven to 350 degrees F. Trim fat from ribs. Place ribs in a shallow roasting pan. Sprinkle ribs with salt and black pepper. Cover dish with foil. Bake for 1-3/4 to 2 hours or until tender. Drain off fat.
• At least 1 hour before grilling, soak wood chips in enough water to cover. Drain wood chips.
• For sauce, in a small saucepan combine mustard, honey, vinegar, apple juice, Worcestershire sauce, the 1/2 teaspoon salt, and hot pepper sauce. Bring to boiling. Reduce heat and boil gently, uncovered, 12 to 15 minutes or until desired consistency, stirring occasionally.
• For a charcoal grill, sprinkle wood chips over medium coals. Place ribs on the grill rack directly over coals. Grill, covered, for 15 minutes, turning once and brushing occasionally with some of the sauce. (For a gas grill, preheat grill. Reduce heat to medium. Add wood chips according to manufacturer directions. Place ribs on grill rack. Grill as directed above.) Serve ribs with remaining sauce.
• If desired, serve with Sweet Tea. Makes 4 servings. Sweet Tea
• In a medium saucepan, combine sugar, 1/4 cup water and lemon juice. Bring to boiling, stirring to dissolve sugar. Transfer syrup to a heat-proof pitcher. Bring 4 cups water to boiling in the same saucepan. Remove from heat. Add bags; let steep 5 minutes. Remove and discard tea bags. Add tea to the pitcher, stirring to combine. Fill 4 tall glasses with ice cubes and a lemon slice. Add tea. Makes 4 (8-ounce) servings.
• (Nutrition Facts per serving of tea: 106 cal., 0 g total fat (0 g sat. fat), 0 mg chol., 9 mg sodium, 28 g carb., 1 g dietary fiber, 0 g protein.)

SMOKED RIBS WITH CAROLINA-STYLE BBQ SAUCE

Steps:

• For the rub:
• Combine all the spices in a small bowl. Brush both sides of the racks with oil and rub with the spice mixture. Wrap in plastic and refrigerate for at least 12 hours.
• In a large pot over low heat, add all the mop ingredients. Bring to a simmer and cook until the sugar is dissolved. Let cool to room temperature.
• Remove the ribs from the refrigerator 45 minutes before smoking to allow them to come to room temperature. Add the mix of hickory and applewood chips to the smoker according to package instructions. Heat a smoker to 220 degrees F. Put the apple cider in a small heatproof pan in the smoker.
• Put the ribs directly on the smoker rack. Smoke for 6 hours, brushing the ribs with the mop every hour for the first 5 hours. During the last hour, brush the ribs with the North Carolina Barbecue Sauce every 10 minutes. Remove the ribs to a serving platter and serve.
• For the BBQ Sauce:
• Heat the oil over medium-high heat in a heavy-bottomed medium saucepan. Add the onions and cook until soft, 3 to 4 minutes. Add the garlic and cook for 1 minute. Stir in the ketchup and water, bring to a boil and simmer for 5 minutes. Add the remaining ingredients and simmer until thickened, stirring occasionally, about 10 minutes. Cool for about 5 minutes.
• Carefully transfer the mixture to a food processor and puree until smooth. Season with salt and pepper, to taste, then pour into a bowl and allow to cool at room temperature. Sauce will keep for 1 week in the refrigerator, stored in a tightly sealed container.

CAROLINA STYLE RIBS

Steps:

• In a medium bowl, whisk together the brown sugar, lemon juice, white vinegar, cider vinegar, Worcestershire sauce, molasses and mustard. Season with granulated garlic, salt, pepper, red pepper flakes, white pepper and cayenne pepper, and mix well. Set aside.
• Preheat an outdoor grill or smoker to 225 to 250 degrees F (110 to 120 degrees C).
• Rub ribs liberally with barbeque seasoning, then place them in the smoker or grill, and cover. Cook for 4 hours, or until very tender. The meat will easily separate from the bone. Baste ribs with mustard sauce liberally during the final 30 minutes. Heat remaining sauce to a boil, and serve on the side.