Cheryl Alters Jamison’s Spare Ribs Recipe From ‘Texas Q’ Cookbook

Cheryl Alters Jamison’s latest cookbook, Texas Q, serves up a smoked spare ribs recipe that may take your barbecue to the subsequent degree.

WITH NEARLY 270,000 sq. miles of undulating hills, sun-scorched savanna, speeding rivers, and ocher desert, the Lone Star State is big and various. Nonetheless, its kaleidoscopic culinary traditions are sometimes represented by a single ambassador: the peppered barbecue of Central Texas. Completely nothing improper with that iconic model, reared from 19th-century Czech and German settlers, however a brand new cookbook, Texas Q, reveals a broader vary.

“Texas is a spot the place a number of large, daring flavors mix collectively to create a extremely particular meals vacation spot,” says writer Cheryl Alters Jamison, a James Beard award-winner who’s been writing about Southwestern delicacies and barbecue for greater than 4 many years.

The e-book’s standout smoked pork ribs, for instance, draw from East Texas traditions shaped by the African-American neighborhood that migrated west from Louisiana and different Southern states.

Oak-smoked and slathered in a molasses-based sauce, the ribs are so totally different from what most consider as Texas barbecue, it would develop your meals horizons extensive because the Texas plains.

Texas is a spot the place a number of large, daring flavors mix collectively to create a extremely particular meals vacation spot.

EAST TEXAS SPARE RIBS

From Texas Q • Serves 6

For the rub and ribs
Three tbsp finely floor black pepper
2 tbsp candy paprika
2 tbsp packed gentle or darkish brown sugar
2 tsp kosher or coarse sea salt
1⁄2 tsp floor cayenne
2 full slabs pork spare ribs, about Three lbs every, minimize St. Louis-style, trimmed of the chine bone and brisket flap, silver pores and skin eliminated (ask your butcher)
1 cup alternative of white or cider vinegar
1 tsp alternative of Worcestershire sauce, scorching sauce, or fish sauce

For the barbecue sauce
1 (8-oz) can tomato sauce
1⁄Four cup molasses
1⁄Four cup cider vinegar
2 tsp finely floor black pepper
1 tsp onion powder
1 tsp Tabasco or different Louisiana scorching sauce
1⁄2 tsp kosher salt or coarse sea salt

1. THE NIGHT BEFORE: Marinate ribs in a single day. Mix black pepper, paprika, brown sugar, salt, and cayenne in small bowl. Apply rub evenly to ribs. Place ribs in plastic bag or on baking sheet lined with plastic wrap and refrigerate.

2. THE MORNING OF: Take ribs from fridge. Allow them to sit uncovered at room temperature for 30 to 40 minutes. Put together smoker, bringing the temperature to 225°F to 250°F and mix vinegar and Worcestershire, scorching, or fish sauce in a twig bottle. Switch ribs to smoker, putting them instantly on grate.

3. FOR FIRST Three HOURS: Flip ribs over and rotate each hour and spray with vinegar combination. After Three hours, wrap every rack in heavy-duty aluminum foil and return to smoker.

4. FOR NEXT 2 HOURS: The pork will steam and simmer within the foil. You don’t want so as to add wooden to the smoker throughout this time except the wooden is your cooking medium, as with a log-burning pit. Unwrap ribs and return them to the smoker. Add sufficient wooden for cooking 1 hour extra, if obligatory.

5. FOR THE FINAL HOUR: Whereas ribs are cooking, put together sauce. Mix sauce elements in a medium saucepan. Cook dinner over medium warmth for 10 to 15 minutes. In final 30 minutes, brush ribs thickly with sauce. Simply earlier than eradicating them from the grill, baste with sauce. The ribs ought to be very properly achieved with meat that comes off the bone simply when tugged. Slice into particular person ribs and serve with any further sauce on the aspect.


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