The word barbecue comes from the Spanish word barbacoa, meaning "framework of sticks set upon posts," referring to the first type of grill set over a fire for cooking on. The word can refer to the cooking method, style of food, cooking apparatus, and a meal or gathering serving this style of food. Barbecue sauce is the most common condiment to accompany meat prepared by barbecuing. Many regional variations of barbecue sauce can be found throughout the United States. Typically the sauce is tomato based with sweet, spicy, and tangy flavors. Barbecue restaurants and "pig stands" are common, especially throughout the South. Barbecuing techniques include smoking, roasting or baking, braising, and grilling. The original technique of smoking is done by cooking using smoke at low temperatures and for long periods of time. Some cooks like to baste the meat with barbecue sauce during the final minutes of cooking or just after it is removed from the heat, while many prefer to serve the sauce on the side.
Recipe Servings: 4
Ingredients
- 1 rack pork ribs
- 2½ cups ketchup
- ¼ cup brown sugar, packed
- 1 onion, chopped
- 2 garlic cloves, minced
- ¼ cup vegetable oil
- 2 Tbsp Worcestershire sauce
- 1 tsp hot pepper sauce
- ½ tsp ground black pepper
Directions
- Mix all sauce ingredients in a nonreactive saucepan. Bring to a boil, reduce heat to low, and simmer for 15 minutes, stirring frequently.
- Remove from heat and set aside or refrigerate until needed.
- Fill a smoker with hickory wood and heat to 210°F.
- Pat the whole rack of ribs dry using paper towel. Place the rack meat-side down on the counter. With a sharp knife, loosen a corner of the membrane that covers the bones and remove. Rinse and dry the meat.
- Place the meat in the smoker, cover, and cook until tender, 6–7 hours. Turn the ribs occasionally so that the meat cooks evenly.
- Cut into serving portions and serve with the sauce on the side.
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