St Louis Red Steven Raichlen Recipes

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ST. LOUIS RED (STEVEN RAICHLEN)



St. Louis Red (Steven Raichlen) image

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

4 cups ketchup
1 (10 ounce) bottle A.1. Original Sauce
1 (10 ounce) bottle Heinz 57 steak sauce
1 1/2 cups apple juice or 1 1/2 cups apple cider
1/3 cup Worcestershire sauce
1/3 cup Dark Karo syrup
1/3 cup honey
1/4 cup molasses
1 1/2 teaspoons liquid smoke
2 teaspoons fresh ground black pepper
1 teaspoon granulated garlic

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)



Memphis Pork Ribs (Steven Raichlen) image

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

2 tablespoons paprika
1 tablespoon fresh ground black pepper
1 tablespoon dark brown sugar
1 1/2 teaspoons kosher salt
1 1/2 teaspoons celery salt
1 teaspoon garlic powder
1 teaspoon dry mustard
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
2 cups distilled white vinegar
1/2 cup water
1/2 cup Dijon mustard
1 tablespoon kosher salt
5 lbs pork ribs (2 racks)

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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