Memphis Hogaholics Award-Winning Ribs

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Total Time
2hrs
Prep
2 hrs
Cook
0 mins

I was watching a show on TV about a BBQ contest and the "Hogaholics" were a group that won with their ribs. I went online and found the recipe and everyone at my house loves it.

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Ingredients

Nutrition

Directions

  1. Dryrub: Mix together.
  2. Basting Sauce: Combine first four ingredients in a saucepan and mix well. Cook very slowly for 1 hour. Add sugar, butter, and root beer to mixture and slow boil for 30 minutes. Recommended for pork and game.
  3. Wet Sauce: Mix all ingredients in a saucepan and simmer for 1 hour. Let sauce stand for 2 hours before serving on the side with barbecue.
  4. Rub Dry Rub into both sides of skinned ribs. Place meat on grill away from coals, bone side down. Cook ribs 1-1/2 to 2 hours, never turning, before using basting sauce. Cook slowly for 3-1/2 to 4-1/2 hours, basting every 45 minutes to hour. Serve with Wet sauce on the side, or (not recommended by purists) baste with Wet sauce the last 1/2 hour.
  5. NOTES: I have never cooked them for the 4 hours it calls for. I usually use the indirect grilling method on my gas grill and keep them on fairly low heat for an hour and a half.
Most Helpful

5 5

Great recipe. But a suggestion I would make would be to substitute all salt and pepper for "Montreal Steak Spice". I don't know if this is available in the U.S.A. but if you can get it it makes a large difference. Also on many other recipes.

5 5

My family really enjoyed these ribs. Have to say, that I rarely buy ribs - too expeensive for us. These are really tasty.

First, I pulled that silvery layer off the back of the ribs before rubbing them.

I would say that the rub is about the right amount of ingredients for 2 slabs. However, the basting sauce and the dipping sauce are huge amounts. I would cut the basting sauce in half at least and perhaps the dipping sauce into a quarter of the recipe. I made half the dipping sauce, and we still had a ton left over.

DD helped make the rub and basting sauce. She finally escaped the kitchen whining about the nasty smell of the basting sauce - vinegar. However, she exclaimed that she loved the taste.

Also, we are not bbq afficianados, but I%u2019ll bet ours were down nicely in 1 1/2 hours.

I had to do a few substitutions based on what I had on hand. I used a bit of lemon pepper instead of lemon peel and no msg in the rub. In the basting sauce, I just threw in a handful of dry red peppers, and I used regular soy in the dipping sauce.

Family said it%u2019s a keeper.