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"The belly rules the mind."--Spanish Proverb

BBQ Buffalo-Style Pork Ribs Recipe

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This recipe for BBQ Buffalo-Style Pork Ribs is from Let's Cook! The Rathbone Family & Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 pounds pork spareribs, (St. Louis-style ribs) (about 2-3 racks)
1 tablespoon paprika
1 teaspoon onion powder
1 teaspoon garlic powder or 2 cloves minced garlic
1 teaspoon chili powder
3/4 teaspoon dried oregano
1/2 teaspoon pepper
3/4 cup buffalo-style wing sauce
Directions:
Directions:
1) Pat ribs dry with paper towels. Make sure the membrane on the bottom side of the ribs has been removed.
2) Mix together paprika, onion powder, garlic powder, chili powder, oregano and pepper in small bowl. Rub mixture evenly over both sides of ribs. Wrap ribs in plastic wrap and refrigerate for up to 3 hours, if desired.
3) In a covered charcoal grill, prepare a medium-hot fire. Bank coals on both sides of grill. Place drip pan in center.
4) Place ribs, bone side down, in center of grill over drip pan. Cover and grill over indirect medium heat for 1 hour, adding more briquettes, if necessary, to maintain an even grill temperature.
5) Generously brush ribs with wing sauce. Continue to grill, covered, for 30 minutes more or until meat is very tender, generously brushing with sauce again after 15 minutes.
6) Transfer ribs to cutting board. Loosely cover with foil; let rest for 10 to 15 minutes.
7) To serve, brush ribs with sauce and cut into serving-size portions.
Number Of Servings:
Number Of Servings:
4-8
Preparation Time:
Preparation Time:
3-4 hours
Personal Notes:
Personal Notes:
Allow the rub to soak into the ribs for at least 3 hours (while refrigerated). When cooking pork ribs, make sure to cook them slowly over a low to medium flame over indirect heat. The slower the cooking the more tender the ribs will be. Make sure to remove the membrane or ribs will never get tender (I learned that one the hard way). Serve with blue cheese dipping sauce if desired.

 

 

 

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