St Louis Red Steven Raichlen Recipes
ST. LOUIS RED (STEVEN RAICHLEN)
Make and share this St. Louis Red (Steven Raichlen) recipe from Food.com.
Provided by ratherbeswimmin
Categories Sauces
Time 35m
Yield 2 quarts
Number Of Ingredients 11
Steps:
- Combine all the ingredients in a large saucepan; gradually bring to a simmer over med-high heat, whisking to mix.
- Decrease heat to medium and let the sauce simmer to blend the flavors, 5 minutes.
- If not serving immediately, transfer to clean glass jars and refrigerate until serving; the sauce will keep for several months; bring to room temperature before using.
Nutrition Facts : Calories 1048, Fat 1.9, SaturatedFat 0.3, Sodium 5907.3, Carbohydrate 273.7, Fiber 2.6, Sugar 216.1, Protein 9.2
MEMPHIS PORK RIBS (STEVEN RAICHLEN)
Another variation for pork ribs. This recipe is for 2 racks (5lbs) and includes a dry rub and an optional mopping sauce. Serve it with your favorite BBQ sauce. This recipe works equally well in the oven with the ribs on a roasting rack. Raichlen also says to marinate in the dry rub 4 hours to overnight, but I don't find this necessary.
Provided by threeovens
Categories Pork
Time 1h45m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Set up your grill for indirect heating at 350 degrees F; place a drip pan in the middle of your coals.
- Remove the silver skin from the ribs with your hands.
- Combine all the rub ingredients and rub 2/3 of it on both sides of ribs.
- Place ribs on the grill and close the cover.
- Combine all the ingredients for the mopping sauce.
- After 30 minutes of cooking, mop the ribs with the sauce; repeat mopping every 20 minutes thereafter.
- Continue to cook the ribs until they are tender and the meat has shrunk a bit from the bones, about 1 1/2 hours.
- Remove ribs from the grill, once they are done, and place on a cutting board; mop ribs one last time and sprinkle with remaining dry rub.
- Cut into serving size pieces as desired.
Nutrition Facts : Calories 645.1, Fat 48.5, SaturatedFat 17.5, Cholesterol 173.8, Sodium 1018.1, Carbohydrate 3, Fiber 1, Sugar 1.4, Protein 45
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Combine all the ingredients in a large, heavy, nonreactive saucepan and bring to a simmer over medium heat. Continue simmering, uncovered, until richly flavored, 5 minutes, stirring or whisking to prevent scorching. Use right away or transfer to jars, cover, cool to room temperature, and refrigerate. The sauce will keep for several months.
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