After reviewing the book Slow Fire…The Beginner’s Guide to Barbecue by Ray “Dr. BBQ” Lampe, I decided to give his barbecue championship ribs recipe a try. Were they championship quality?
Texas Blackjack BBQ Ribs
In an attempt to replicate some Texas ribs I once had, I ran into this recipe. Coffee and Worcestershire give a slight pungent flavor that is softened somewhat by the catchup and brown sugar.
Honey BBQ Ribs
How good are sweet and sticky barbecued ribs? They just can’t be beat! This recipe uses honey and ketchup as a base and gets an influx of flavor from French onion soup. Plus there’s only 5 ingredients!
Black Magic BBQ Ribs
These aren’t your Daddy’s BBQ ribs! They’re somewhat sophisticated. A savory sauce of balsamic vinegar, molasses, Worcestershire, coffee and cocoa provides the magic flavor for these grilled spareribs.
Blueberry Glazed Ribs
You just can’t beat the flavor that fruit brings to barbecued ribs. These blueberry glazed ribs are a prime example of that. Fruit offers the sweetness we look for in a barbecue sauce.
Cambodian Ribs
These Cambodian ribs utilize the great flavor of baby back pork ribs and spice them with ginger, garlic and honey and serve them with a lime dipping sauce. Easy and tasty!
Arkansas Black Barbecued Ribs
Arkansans refer to “black ribs, they’re speaking of spare or back ribs that are literally covered with a relatively sweet sauce that has been reduced almost to a glaze, cooked to a blackened finish.
Carolina Country Style Ribs
If you’ve never had country-style ribs, you’re in for a treat. This recipe with its sweet, yet tangy flavors are reminiscent of eastern North Carolina barbecue where vinegar is king.
Orange Chipotle Pork Ribs
Citrus flavor ties in nicely with the smokey heat supplied by the chipotle pepper followed by sweetness from orange marmalade. Mesquite wood blends well with the orange flavors.
Memphis Style Ribs
Traditionally, the folks from Memphis rarely put barbecue sauce on their pork ribs. The flavorful meat rubs they use was enough to produce a great tasting rib without the addition of a sauce.
