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Country Kitchen
July 1, 2013 Previous Recipe | Next Recipe
Carolina Ribs Alexander Hunter, Mobile County
Posh Piggies Pat Presley, Coffee County
Bacon Cheddar Cups Pat Schrand, Coffee County
Bacon Surprise Mary Tucker, Fayette County
Plantation Grilled Pork Chops WITH Grilled Vidalia Onion Debra Lamberth, Coosa County
Tenderloin Medley Delle Bean, Calhoun County
Crock-pot BBQ Carolyn Alexander, Russell County
Pulled Pork Party Nachos Morgan Brown, Cullman County
Carolina Ribs Alexander Hunter, Mobile County

10 pounds pork ribs
¼ cup canola oil
Tony Chachere Blend Dry Rub
½ teaspoon Cayenne pepper
1 tablespoon kosher salt
¼ teaspoon fresh ground black pepper
2 cups apple cider vinegar
2 tablespoons light brown sugar

BBQ Sauce:
1 cup prepared yellow mustard
½ cup granulated sugar
½ cup light brown sugar
¾ cup cider vinegar
¼ cup water
2 tablespoons black pepper
2 tablespoons Worcestershire sauce
1 teaspoon white pepper
¼ teaspoon Cayenne pepper
½ teaspoon soy sauce
2 tablespoons butter
1 tablespoon liquid hickory smoke

Rub short ribs with oil. Blend dry spices together and rub ribs until well covered. Pour cider vinegar in bottom of broiler/steamer pan and add light brown sugar. Stir well. Place ribs on top of broiler pan or steamer. Place in 450 F preheated oven and steam 10 minutes. Remove from oven and let sit for 10 minutes while preparing BBQ sauce.

BBQ Sauce: Mix all ingredients together except soy sauce, butter and liquid smoke. Simmer 30 minutes on medium heat. Stir in soy sauce, butter and liquid smoke. Simmer 10 minutes. Grill short ribs over medium high flame until 165 F. Mop ribs periodically with BBQ sauce. Serve hot.

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