Monday, November 22, 2010

Memphis Dry Rub Barbecue Spare Ribs with Green Potato Salad and Buttermilk Cole Slaw

One of the classic styles of BBQ! 
     Memphis Dry Rub Seasoning Recipe:  Place 2 tablespoons of sugar into a bowl.
     Add 2 tablespoons of paprika.
     Add 1 tablespoon of guajillo chile powder.
     Add 1 tablespoon of ancho chile powder.
     Add 1/2 tablespoon of garlic powder.
     Add 3/4 tablespoon of onion powder.
     Add 2 teaspoons of cayenne pepper.
     Add 1 teaspoon of black pepper.
     Add 2 teaspoons of sea salt.
     Add 1 teaspoon of cumin. 
     Mix the spices together. 
     Memphis Dry Rub Barbecue Spare Ribs:  Generously rub the spice mix on a small rack section of pork spare ribs.
     Either slow smoke the rack of ribs at 275 degrees in a smoker or bake the ribs in an oven at 280 to 300 degrees.
     Cook the ribs, till the meat becomes tender and juicy but not quite falling off of the bone.  The ribs will take more than an hour or two of cooking time.
     Memphis BBQ Sauce Recipe:  Place 1 handful of brown sugar into a sauce pot.
     Add 2 cups of  water.
     Place the sauce pot over medium low heat. 
     Add sea salt and black pepper. 
     Add 4 pinches of cayenne pepper.
     Add 1 tablespoon of paprika.
     Add 1 tablespoon of ancho chile powder.
     Add 1/2 tablespoon of guajillo chile powder. 
     Add 1/4 cup of tomato puree. 
     Add 1/3 tablespoon of garlic powder.
     Add 1/2 tablespoon of onion powder.
     Add 1 teaspoon of cumin.
     Add 1 dollop of dijon mustard.
     Add 2 teaspoons of minced ginger.
     Add a splash of rice vinegar.
     Add a splash of apple cider vinegar.
     Slowly simmer the sauce, till it is reduced to a medium BBQ sauce consistency.
     Taste the sauce.  It should be mildly spicy with a rich sweet and tangy BBQ sauce flavor.  The sauce should be slightly on the sweet side of the sweet and sour flavor balance.
     Strain the sauce through a sieve into a small serving dish.
     Green Potato Salad Recipe:  Boil 1 peeled russet potato with water over high heat in a sauce pot.
     Cook the potato till it is tender, but not mushy.
     Cool the potato under cold running water.
     Dice the potato into small cube shaped pieces.
     Place the diced potato into a mixing bowl.
     Add 1 tablespoon of minced green bell pepper.
     Add 1/2 tablespoon of minced onion.
     Add 2 finely minced green onions.
     Add 1 tablespoon of finely minced parsley.
     Add sea salt and black pepper.
     Add 1 dollop of mayonnaise.
     Add a small dollop of sour cream.
     Add dab of dijon mustard.
     Mix the potato salad gently.
     Chill the potato salad in a refrigerator.
     Buttermilk Cole Slaw Recipe:  Place 1 large handful of thiny shaved or shredded cabbage into a mixing bowl. 
     Add 1 small handful of thin small strips of mixed green bell pepper and red bell pepper.
     Add 1 tablespoon of minced onion.
     Add add a generous splash of buttermilk.
     Add sea salt and coarse ground black pepper.
     Add 1 tablespoon of sugar.
     Mixt the ingredients together.
     Chill the cole slaw in a refrigerator.
     Assembly:  Set the coleslaw and potato salad on some lettuce leaves on a plate.
     Set the Memphis BBQ sauce on the plate in a large shallow dish.  
     Slice the ribs 3/4 through, between the bones, so the ribs are attached to each other on one end. 
     Set the ribs on the plate.
     You can lightly sauce the ribs before serving or serve the sauce on the side. 
     This is Memphis BBQ Spare Ribs!  These are the famous, perfection spiced ribs cooked with the grand traditional Memphis Tennessee dry rub BBQ style. The sauce is tangy and full of flavor!  The cole slaw and Louisiana green potato salad are traditional recipes too.  (The green potato salad gets the "green" name from the minced green vegetables.)  This BBQ is a very special summer holiday entree!  By the way, I smoked ribs and cooked in the busiest BBQ restaurant in the world a few years ago.  I definitely know BBQ!  ...  Shawna

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