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Hickory Smoked Royal Ribs

Chef.at.Home's picture
Ingredients
  Hickory chips 1⁄2 Cup (8 tbs)
  Catsup 3⁄4 Cup (12 tbs)
  Finely chopped onion 1⁄2 Cup (8 tbs)
  Olive oil/Cooking oil 1⁄4 Cup (4 tbs)
  Tarragon vinegar 1⁄4 Cup (4 tbs)
  Water 1⁄4 Cup (4 tbs)
  Lemon juice 3 Tablespoon
  Worcestershire sauce 2 Tablespoon
  Brown sugar 1 Tablespoon
  Dry mustard 2 Teaspoon
  Paprika 2 Teaspoon
  Chili powder 2 Teaspoon
  Garlic 2 Clove (10 gm), minced
  Bay leaves 2
  Cumin seed 1 Teaspoon, crushed
  Dried thyme 1 Teaspoon, crushed
  Salt 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Loin pork 4 Pound (Back Ribs Or Spareribs)
  Pork loin back ribs/Spareribs 4 Pound
Directions

Soak hickory chips in enough water to cover for about 1 hour before cooking time; drain.
In saucepan stir together catsup, onion, oil, vinegar, water, lemon juice, Worcestershire sauce, brown sugar, dry mustard, paprika, chili powder, garlic, bay leaves, cumin seed, thyme, salt, and pepper; simmer 10 minutes.
Lace ribs accordion-style on spit; secure with holding forks.
In covered grill place hot coals on both sides of foil drip pan.
Sprinkle coals with some dampened hickory chips.
Attach spit; position drip pan under meat.
Turn on motor; lower the grill hood or cover with foil tent.
Grill the ribs over hot coals till done, about 1 hour.
Sprinkle the coals with chips every 20 minutes.
Brush ribs frequently with sauce mixture during the last 15 minutes of cooking.
Pass the remaining sauce.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Grilling
Ingredient: 
Pork

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