ELMER'S BAR-B-QUE BABY BACK RIBS

ELMER'S BAR-B-QUE BABY BACK RIBS Recipe
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Recipe Rating:
 2 Ratings
Category: Pork
Keywords: outdoors, barbques

Ingredients

BABY BACK RIBS
2 Tbsp coarse crushed red pepper
1/4 c worcestershire sauce
4 c apple cider vinegar
1 c water
meat tenderizer
BAR B QUE SAUCE
1 36 oz bottle of cheap ketchup
1 18fl oz. bottle of worchestershire sauce
2 Tbsp coarse crushed red pepper
1 tsp salt
1 large sweet onion
3 Tbsp yellow mustard
2 Tbsp lemon juice
1/4 c texas pete hot sauce
2 clove fresh garlic diced
about a cup of water in the ketchup bottle
1 stick butter, cold
4 Tbsp brown sugar, firmly packed
2 Tbsp celery seed
11/2 c apple cider vinegar
Pinched by TRUSTINTHELORD, and 117 more.
x3
Full Flavored
Nashville, NC (pop. 5,352)
jamie4cakes
Member Since Apr 2011
 
 
 
 
 
 
 
 
jamie's Notes:

As I have said so many times I loved to eat my daddys food and he taught me what I know about cooking out doors. He was famous around here for his baby back ribs and bar b que chicken. He used a basic recipe but changed it for Pork. This sauce is not a sweet sauce it is kick your butt hot and tangy. He also would cook his pork steaks on the grill and this would be his sauce for them too. He marinated his pork first for several hours before grilling to get the meat to tenderize. If you try this recipe be prepared for a tongue tangy hot kick. lol

 

Directions

1
Ribs: wash off the blood and slice as you would want to serve them. Set aside
2
In a large bowl pour in the vinegar, water and worcestershire sauce and mix well.
3
Take the ribs and rub with meat tenderizer. Place them in the bowl. Dump in the coarse crushed red pepper and with your hands mix the ribs and pepper all around in the vinegar. Wrap with foil and place in the refrigerator for about 5 to 6 hours. Bring back out about an hour before cooking to allow meat to come to room temp.
4
I grill on a cast iron char coal grill so I use about 10 lbs. of coal. Place the ribs on the grill when coals have began to turn a little white close the lid and allow to cook slowly and turn on both sides until done. When done take the sauce and dip the ribs down in it and place back on grill and let heat on both sides a few minutes to lock in the flavor.
5
Sauce: In a large stock pot put the butter in and turn on medium heat. Let the butter melt. Chop and dice the onion, then put in the butter with the pressed garlic. Let onions slowly become tender. Add in the pepper, salt, brown sugar, mustard, celery seed,vinegar and lemon juice. Let this slowly cook for about 20 minutes with the lid on the pot. But go and stir often. Now add in the texas pete and worchestershire sauce and stir for a bout 3 minutes while heat is still on.
6
Now add in the ketchup and stir to mix in. Add about a cup of water to the bottle and shake well to gather up all the ketchup that is left behind. Pour into the pot then keep stirring while it comes to a gentle roll. Cook another 15 minutes.
7
The taste test: Daddy always took a slice of bread and dipped a corner down in the sauce to taste the flavor and see if it met his approval. When it taste tart and hot he knew it was ready for his ribs.
Comments

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user jamie Beecham jamie4cakes
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dfish
May 10, 2012
Thank u so much Jamie!! This looks awesome!!
coffeetime
May 10, 2012
These look awesome. Your dad's potato salad would go well with these, too. YUMMMM!!!
jamie4cakes
jamie Beecham jamie4cakes
 
 
 
 
 
 
 
 
May 10, 2012
Thats right Bea and that is what we are having for dinner tonight and my pineapple cake. If daddy were alive and cooking this dinner the dessert would be my cake.
jamie4cakes
jamie Beecham jamie4cakes
 
 
 
 
 
 
 
 
May 10, 2012
Thanks you Doreen and they are very tart and hot but so good all the way down. lol
DeeDee2011
Diane Hopson Smith DeeDee2011
 
 
 
 
 
 
 
 
May 10, 2012
I'll take a plate of those please!
dfish
May 10, 2012
I'll take a platter!!LOVE RIBS!!
coffeetime
May 10, 2012
Pass the ribs, please!
jamie4cakes
jamie Beecham jamie4cakes
 
 
 
 
 
 
 
 
May 10, 2012
Lol thanks all and I have burnt my taste buds out today. I think I might have over done some heat in them.
jus4nan
nellie rickey jus4nan
 
 
 
 
 
 
 
May 11, 2012
thankyou..I looked at that and said holy gastric blow out lol..really she must like her stuff hot lol..I like it burn but not peel back the skin on my lips lol..hee hee live an d learn and yes I would have cut down on the red pepper..but they looked most delicous and I would have suffered through I am sure
jus4nan
nellie rickey jus4nan
 
 
 
 
 
 
 
May 11, 2012
hey some of that tequila mix and who cares anyway...that would have been good
jamie4cakes
jamie Beecham jamie4cakes
 
 
 
 
 
 
 
 
May 11, 2012
You are so crazy Nellie thanks for sharing with me and I have sent you a note in your pm

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