Barbecued spareribs #1
Last updated 6/12/2012 1:07:08 AM. Recipe ID 32956. Report a problem with this recipe.
Title: Barbecued spareribs #1
Yield: 6 Servings
8 lb Pork spareribs
Salt & pepper to taste
Barbecue sauce (optional)
This is one ofthe great dishes of our culture. Yes, barbecued pork
ribs are very special, and they are ours. Chicago, Kansas City,
Dallas, and Houston seem to have the best ribs imaginable, though
every major city in America now boasts a few fine ribs houses.
Home cooking of ribs is not difficult at all.
There are several methods. I have heard of people steaming the ribs
before barbecuing in order to ensure tenderness . . . but I think
there is something heretical about that. Something to do with one's
grandmother or the Texas sky. I'm not sure why that steaming
suggestion so bothers me. It might just work, but I am not about to
waste a good slab of ribs trying to find out.
I have smoked ribs in a garbage-can smoker and then finished them
off in the kitchen oven. I discussed that in an earlier book. That
works well, but anyone in Kansas City or Dallas would not hear of
such a thing.
The old method seems to be the best. Cool fire, slow cooking, sauce
on at the end. That is what I want you to try.
At Arthur Bryant's, in Kansas City, the meat is done over a very
low fire and offered with the sauce on the side. Their sauce is a bit
unusual and I have tried to come close to what they offer. My sauce
follows. You must go to Bryant's sometime. Calvin Trillin loves the
place and has made it quite famous, although you will be surprised
when you walk in. It is simply good barbecue served in a black
barbecue house. Paper plates, Formica tabletops, the whole scene.
Salt and pepper the ribs and cook them over a low fire, just as in
the pork-shoulder recipe. They should take about 1-1/2 hours to cook.
Be sure that you do not put the ribs on top of one another. Give them
plenty of room. Control the smoke flavor by the use of the dampened
wood chips or sawdust.
Normally the sauce is put on after the ribs are cooked. However, if
you like crunchy ribs, baste the ribs when they are finished. Then
continue to cook for 15 more minutes. They wouldn't do that in Kansas
City, and Edith wouldn't do it in Chicago . . . but sometimes the
crunchiness gained from the darkened sugar in the sauce is just great.
Don't tell anyone in Kansas City that I told you to do this!
From . Downloaded from Glen's MM
Didn't find the recipe you were looking for? Search for more here!