When it comes to barbecue, the Southern style is hard to beat. The smoky flavors, tender meat, and tangy sauces are a staple of backyard cookouts and family gatherings in the South. One dish that stands out among the rest is the southern grilled barbecued ribs. These ribs are slow-cooked to perfection on the grill, resulting in meat that falls off the bone and a flavor that is simply irresistible.
Recipe 1: Classic Southern Grilled Barbecued Ribs
Ingredients:
– 2 racks of baby back ribs
– 1 cup of your favorite barbecue sauce
– 1/4 cup of brown sugar
– 2 tablespoons of paprika
– 1 tablespoon of garlic powder
– 1 tablespoon of onion powder
– 1 teaspoon of cayenne pepper
– Salt and black pepper to taste
– Wood chips for smoking (optional)
Instructions:
1. Start by preparing your grill for indirect grilling. If using charcoal, arrange the coals on one side of the grill and leave the other side empty. If using gas, preheat the grill to medium heat on one side and leave the other side off.
2. While the grill is heating up, prepare the ribs. Remove the membrane from the back of the ribs by gently pulling it off with a paper towel. This will help the seasonings and smoke penetrate the meat.
3. In a small bowl, combine the brown sugar, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Mix well to create a rub for the ribs.
4. Generously season both sides of the ribs with the rub, making sure to massage it into the meat. Allow the ribs to sit at room temperature for about 30 minutes to allow the flavors to meld.
5. If you prefer a smoky flavor, soak wood chips in water for at least 30 minutes before grilling. Drain the chips and place them directly on the charcoal or in a smoker box for gas grills. This will create flavorful smoke that will infuse the ribs with a delicious smoky taste.
6. Once the grill is ready, place the ribs bone-side down on the side of the grill away from the heat source. Close the lid and let the ribs cook for about 2 to 2 1/2 hours, or until the meat is tender and pulls away from the bone.
7. During the last 30 minutes of cooking, brush the ribs with your favorite barbecue sauce. This will create a sticky and flavorful glaze on the outside of the ribs.
8. Once the ribs are done, remove them from the grill and let them rest for a few minutes before cutting into individual ribs. Serve with extra barbecue sauce on the side and enjoy!
Recipe 2: Sweet and Spicy Southern Grilled Barbecued Ribs
Ingredients:
– 2 racks of St. Louis-style ribs
– 1 cup of ketchup
– 1/2 cup of brown sugar
– 1/4 cup of apple cider vinegar
– 2 tablespoons of Worcestershire sauce
– 2 tablespoons of Dijon mustard
– 2 tablespoons of hot sauce
– 1 tablespoon of garlic powder
– 1 tablespoon of onion powder
– Salt and black pepper to taste
Instructions:
1. Follow the same grilling instructions as Recipe 1 to prepare your grill for indirect grilling.
2. Remove the membrane from the back of the ribs and season them with salt and black pepper.
3. In a saucepan, combine the ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, Dijon mustard, hot sauce, garlic powder, and onion powder. Bring the mixture to a simmer over medium heat, stirring occasionally. Cook for about 10 minutes, or until the sauce thickens slightly.
4. Generously brush the ribs with the barbecue sauce on both sides, reserving some sauce for basting later.
5. Place the ribs bone-side down on the side of the grill away from the heat source. Close the lid and let the ribs cook for about 2 to 2 1/2 hours, or until the meat is tender and pulls away from the bone.
6. During the last 30 minutes of cooking, baste the ribs with the remaining barbecue sauce every 10 minutes, flipping them over each time you baste.
7. Remove the ribs from the grill and let them rest for a few minutes before serving. Serve with extra barbecue sauce on the side and enjoy!
