'The Chew's' Chef Jason Roberts' Recipe For Perfect Texas-Style BBQ Ribs
It doesn’t matter which part of Texas you’re in or which restaurant, they all claim to have the best barbecue in the world. Texas is well known for its big servings of BBQ meats, dry rubbed with herbs and spices, before being pit-smoked to perfection. For good ribs, there is no way around the four to six hours of slow cooking for that essential smoky flavor and gelatinous texture.
2 American Pork Spare Rib Racks (approximately 3 1/3 lbs)
BBQ Sauce: 1 cup tomato sauce/ketchup 1 cup tinned crushed tomatoes, pureed 1/2 cup brown sugar 1 tsp Worcestershire sauce 1/2 tsp Tabasco sauce 1 lemon, zest and juice 2 oz cider vinegar 1 hot chili pepper, seeds removed and chopped finely 1/4 cup grated onion
Spice Rub: 1/2 cup brown sugar 1/4 cup paprika 1 tbls ground black pepper 1 1/2 tbls sea salt 1 tsp cayenne pepper, (add less if you want less heat) 2 tbls grated onion or 1 tbls onion powder 1/d tsp chili flakes
The Sauce: Place all ingredients in a saucepan, bring it to a boil, then lower the temperature and slowly simmer and reduce for about 20 minutes. Season with salt and pepper. This sauce will keep for a good month in the fridge. It certainly can be made in advance.
The Ribs: After mixing all the of the rub ingredients together, reserve half. Massage the rub into the ribs and let stand for a minimum of 10 minutes.
Pre-heat oven to 230 to 240F. Sprinkle the rest of the spice rub over the ribs, place on a wire rack and slow roast for four to six hours.
Bring half of the barbecue sauce to room temperature and baste ribs after two hours, then every 45 minutes thereafter until cooked. The ribs are cooked when a knife can be pushed into the meat between the bones with no resistance. Remove from oven and chill.
The ribs are now ready for barbecuing. Place ribs on the char-grill part of you barbecue, making sure to pre-heat the grill so it’s hot when you place on the ribs. Cook for 5 to 10 minutes on each side. Serve with the remaining sauce.