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Hickory Smoked Baby Backs With Bbq Sauce

Chef.Billy.Parisi's picture
Ingredients
  Southwestern seasoning 4 Tablespoon (Southwestern Barbeque Rub)
  Chinese 5 spice 1 Tablespoon
  Salt To Taste
  Baby back ribs 3 Pound
  Spare ribs 1 Pound
  Bbq sauce 1⁄4 Cup (4 tbs)
  Hoisin sauce 1⁄4 Cup (4 tbs)
  Honey 1⁄4 Cup (4 tbs)
  Green cabbage 3 Cup (48 tbs), shredded
  Red cabbage 1 Cup (16 tbs), shredded
  Green onions 1⁄3 Cup (5.33 tbs), thinly sliced
  Carrots 2 , julienned
  Mayonnaise 1⁄2 Cup (8 tbs)
  Grainy mustard 1 Tablespoon
  Dijon mustard 1 Tablespoon
  Apple cider vinegar 2 Tablespoon
  Bleu cheese 1 Centiliter, crumbled
  Salt and pepper To Taste
Directions

MAKING
1. Rub down the baby back ribs on all sides with the southwestern barbeque. Set aside.
2. Mix the Chinese 5 spice and salt and rub down the spare ribs. Set Aside.
3. Place both the ribs in a smoker with Hickory wood chips and smoke for at least 1 1/2 hours.
4. After an hour and a half, place both ribs on a hot grill and cook for 4 to 6 minutes on each side.
5. In a bowl mix together barbeque sauce, hoisin sauce and honey and baste both the ribs with the BBQ sauce mix.
6. For the Coleslaw: In a bowl mix together mayonnaise, grainy mustard, dijon mustard, apple cider vinegar, salt and pepper.
7. In a bowl, add the cabbages, green onions, carrots, dressing and blue cheese and mix thoroughly.
8. Cut and slice the baby back ribs and the spare ribs.

SERVING
9. serve both ribs with the bleu cheese coleslaw.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Main Dish
Feel: 
Meaty
Method: 
Barbecue
Ingredient: 
Pork Rib
Preparation Time: 
30 Minutes
Cook Time: 
110 Minutes
Ready In: 
140 Minutes
Servings: 
8

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