Red Run Golf Club Barbecued Ribs
Submitted by Edward Evans, Executive Chef, Red Run Golf Club, Royal Oak, Mich.
Yield: 12-16 ribs
Ingredients
12-16 ribs
2 lbs. brown sugar
1 lb. granulated sugar
2 cups chili powder
½ cup granulated garlic
1 cup cumin
1 cup kosher salt
1 cup freshly cracked black pepper
½ cup mustard powder
½ cup onion powder
¼ cup cayenne pepper
(optional) Red Run Golf Club Barbecue Sauce
(see recipe at right)
• Mix all of the ingredients, except the ribs, together.
• Clean ribs, then put in sheet pans. Coat ribs with rub and then let them sit for 6 to 12 hours in the refrigerator.
• Cook ribs in a 375º F oven for 30 to 40 minutes, until sugar is caramelized.
• Place ribs shingle-style in a roasting pan. Add about 2 inches of water to the roasting pan.
• Cover with foil and cook 1 ½ to 2 hours, until meat falls from the bone with a fork.
• You may let the ribs cool, then put on the barbecue grill for reheating prior to serving.
• Serve with or without barbecue sauce (see recipe below).
For the Red Run GC Barbecue Sauce:
Yield: 3 gallons
Ingredients
3 onions, diced
2 lemons, quartered
1/8 cup granulated garlic
1 ½ cups brown sugar
1/3 cup cider vinegar
2 cups molasses
¼ cup ground mustard
1 qt. orange marmalade
1 tbsp. white pepper
1 tbsp. thyme
¼ cup cumin
¼ cup teriyaki sauce
½ bottle Tabasco sauce
1/8 cup cayenne pepper
¼ cup black pepper
½ cup chili powder
½ cup lemon juice
½ cup Maggi seasoning sauce
¾ cup soy sauce
1 #10 can chili sauce
1 #10 can ketchup
2 qts. strong coffee
• Burn onions in a cast-iron pot with olive oil. Deglaze with coffee.
• Add all other ingredients to the pot and bring to a boil.
• Reduce heat to medium. Cook 3 to 4 hours until sauce thickens.
• Strain the sauce before using.
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