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North Carolina-Style Ribs with Mop Sauce
I love a great rib dinner. A lot of people are intimidated by making them for some reason. Many recipes I have seen always involve smokers and chips, I mean who has one of those lying around. They are actually quite easy with the right recipe. There are so many layers of flavors in these ribs from the rub and the mop sauce that marry beautifully. You can also cheat and use a store-bought sauce if you prefer save some time. The slow par-roasting of these ribs keeps them tender and juicy and the grilling gives them that crunchy crust on the outside. I like to serve these with some homemade potato salad, chile cornbread, plenty of napkins and an ice cold beer or some lemonade to wash it all down with. To complete your all-American meal, throw in some cherry or apple pie for dessert. My husband would like to point out that he was a part of the cooking process because he was the one who grilled up these bad boys for me. He would also like to point out that they are so good, “they make you wanna slap yo mamma.”
Serves 4-6
North Carolina-Style Ribs
- 1/8 cup salt
- 3 tablespoons brown sugar
- 1 tablespoon dry mustard
- 2 tablespoons chipotle chile powder
- 1 tablespoon paprika
- 1 tablespoon cayenne
- 2 tablespoons black pepper
- 1 teaspoon garlic powder
- 1 tablespoon onion powder
- 4 tablespoons vegetable oil
- 2 yellow onions, sliced
- 5 garlic cloves, chopped
- 2 cups ketchup
- 1/2 cup water
- 1/2 cup lager-style beer
- 1/8 cup chipotle chile powder
- 1/8 cup ancho chile powder
- 1 tablespoon paprika
- 2 tablespoons black pepper
- Few dashes Worcestershire sauce
- 1/2 cup Dijon mustard
- 2/3 cup cider vinegar
- 2 chipotle chiles en adobo, chopped
- 1/3 cup brown sugar
- 1/4 cup molasses
- Salt