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Pork Ribs, Louisianian BBQ Sauce https://www.metro.ca/userfiles/image/recipes/cotes-levees-porc-sauce-bbq-louisianaise-2883.jpg PT30M PT1H10M PT3H40M
Trim and peel the pork ribs and cook along with the vegetables and herbs for one hour or until tender. Soak and coat well by rubbing them in the dry marinade. Let marinate in the refrigerator for 2 hours. For the BBQ sauce, melt the onion and garlic in oil. Add the dry marinade, ketchup, vinegar, brown sugar, molasses, mustard, Worcestershire and Tabasco sauces. Cook gently for about 10 minutes. Remove ribs from the refrigerator and sprinkle with the BBQ sauce. Preheat BBQ. Place on the BBQ grill to caramelise well. Cook in direct heat 10 minutes, turning once at mid-cooking in both cases.
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4 1/2 lb (2 kg) baby back ribs Sufficient quantity of water 1 onion roughly chopped 1 celery stick roughly chopped 2 carrots roughly chopped 2 bay leaves 1 spring of thyme dry marinade: 3/4 cup (190 mL) compacted brown sugar 1/2 cup (125 mL) paprika 2 Tbsp. (30 mL) garlic powder 2 Tbsp. (30 mL) onion powder 1 Tbsp. (15 mL) dry thyme 1 tsp. (5 mL) grounded bay leaf 1 Tbsp. (15 mL) celery seeds 1/4 cup (60 mL) coarse salt 1 Tbsp. (15 mL) white pepper 1 Tbsp. (15 mL) black pepper 1 Tbsp. (15 mL) cayenne pepper bbq sauce: 2 Tbsp. (30 mL) vegetable oil 1 onion, chopped 2 cloves of garlic chopped 1 Tbsp. (15 mL) dry marinade 2 cups (500 mL) ketchup 1/4 cup (60 mL) cider vinegar 1/4 cup (60 mL) brown sugar 1/4 cup (60 mL) molasse 3 Tbsp. (45 mL) Dijon mustard 1/4 cup (60 mL) Worcestershire sauce 1 Tbsp. (15 mL) Tabasco sauce
Pork Ribs, Louisianian BBQ Sauce

Pork Ribs, Louisianian BBQ Sauce

Rate this recipe
7 Votes
  • Lactose-free
4
servings
0:30
Preparation
1:10
COOKING
3:40
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 4 1/2 lb
    (2 kg)
    baby back ribs
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  • Sufficient quantity of water
  • 1
    onion roughly chopped
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    Flyer Deal  (1)
    CARROTS 2 LB PRODUCT OF CANADA, CANADA NO. 1 GRADE YELLOW ONIONS 2 LB PRODUCT OF CANADA, CANADA NO. 1 GRADE DOLE COLOURFUL COLE SLAW 397 G PRODUCT OF U.S.A.

    CARROTS 2 LB PRODUCT OF CANADA, CANADA NO. 1 GRADE YELLOW ONIONS 2 LB PRODUCT OF CANADA, CANADA NO. 1 GRADE DOLE COLOURFUL COLE SLAW 397 G PRODUCT OF U.S.A.

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  • 1
    celery stick roughly chopped
  • 2
    carrots roughly chopped
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    CARROTS 2 LB PRODUCT OF CANADA, CANADA NO. 1 GRADE YELLOW ONIONS 2 LB PRODUCT OF CANADA, CANADA NO. 1 GRADE DOLE COLOURFUL COLE SLAW 397 G PRODUCT OF U.S.A.

    CARROTS 2 LB PRODUCT OF CANADA, CANADA NO. 1 GRADE YELLOW ONIONS 2 LB PRODUCT OF CANADA, CANADA NO. 1 GRADE DOLE COLOURFUL COLE SLAW 397 G PRODUCT OF U.S.A.

    2 for $3.00


    PEELED BABY CUT CARROTS

    PEELED BABY CUT CARROTS

    2 for $3.00

    340 g PRODUCT OF U.S.A.


  • 2
    bay leaves
  • 1
    spring of thyme

  • dry marinade:
  • 3/4 cup
    (190 mL)
    compacted brown sugar
  • 1/2 cup
    (125 mL)
    paprika
  • 2 Tbsp.
    (30 mL)
    garlic powder
  • 2 Tbsp.
    (30 mL)
    onion powder
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    CARROTS 2 LB PRODUCT OF CANADA, CANADA NO. 1 GRADE YELLOW ONIONS 2 LB PRODUCT OF CANADA, CANADA NO. 1 GRADE DOLE COLOURFUL COLE SLAW 397 G PRODUCT OF U.S.A.

    CARROTS 2 LB PRODUCT OF CANADA, CANADA NO. 1 GRADE YELLOW ONIONS 2 LB PRODUCT OF CANADA, CANADA NO. 1 GRADE DOLE COLOURFUL COLE SLAW 397 G PRODUCT OF U.S.A.

    2 for $3.00


  • 1 Tbsp.
    (15 mL)
    dry thyme
  • 1 tsp.
    (5 mL)
    grounded bay leaf
  • 1 Tbsp.
    (15 mL)
    celery seeds
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  • 1/4 cup
    (60 mL)
    coarse salt
  • 1 Tbsp.
    (15 mL)
    white pepper
  • 1 Tbsp.
    (15 mL)
    black pepper
  • 1 Tbsp.
    (15 mL)
    cayenne pepper

  • bbq sauce:
  • 2 Tbsp.
    (30 mL)
    vegetable oil
  • 1
    onion, chopped
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    Flyer Deal  (1)
    CARROTS 2 LB PRODUCT OF CANADA, CANADA NO. 1 GRADE YELLOW ONIONS 2 LB PRODUCT OF CANADA, CANADA NO. 1 GRADE DOLE COLOURFUL COLE SLAW 397 G PRODUCT OF U.S.A.

    CARROTS 2 LB PRODUCT OF CANADA, CANADA NO. 1 GRADE YELLOW ONIONS 2 LB PRODUCT OF CANADA, CANADA NO. 1 GRADE DOLE COLOURFUL COLE SLAW 397 G PRODUCT OF U.S.A.

    2 for $3.00


  • 2
    cloves of garlic chopped
  • 1 Tbsp.
    (15 mL)
    dry marinade
  • 2 cups
    (500 mL)
    ketchup
  • 1/4 cup
    (60 mL)
    cider vinegar
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    946 ml SELECTED VARIETIES


  • 1/4 cup
    (60 mL)
    brown sugar
  • 1/4 cup
    (60 mL)
    molasse
  • 3 Tbsp.
    (45 mL)
    Dijon mustard
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    SELECTED SIZES SELECTED VARIETIES


  • 1/4 cup
    (60 mL)
    Worcestershire sauce
  • 1 Tbsp.
    (15 mL)
    Tabasco sauce
Imprimer ma sélection

Preparation

Trim and peel the pork ribs and cook along with the vegetables and herbs for one hour or until tender.

Soak and coat well by rubbing them in the dry marinade. Let marinate in the refrigerator for 2 hours.

For the BBQ sauce, melt the onion and garlic in oil. Add the dry marinade, ketchup, vinegar, brown sugar, molasses, mustard, Worcestershire and Tabasco sauces. Cook gently for about 10 minutes.

Remove ribs from the refrigerator and sprinkle with the BBQ sauce.

Preheat BBQ.

Place on the BBQ grill to caramelise well. Cook in direct heat 10 minutes, turning once at mid-cooking in both cases.

Source : Metro

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Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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