Memphis Hogaholics Award-Winning Ribs

Submitted by Chef #548856

"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."

 

• Ready In: 2hrs
• Ingredients: 35
• Serves: 4-6

ingredients

• Memphis Hogaholics Award-Winning Ribs

• 2 pork rib racks

• Dry Rub

• 1 tablespoon lemon peel
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon chili powder
• 1 tablespoon paprika
• 1 tablespoon msg
• 1⁄2 tablespoon black pepper
• 1⁄2 tablespoon cayenne pepper
• 1⁄2 tablespoon white pepper
• 2 tablespoons sugar
• 2 tablespoons salt

• Hogaholics Basting Sauce

• 1 quart vinegar
• 1 pint water
• 2 ounces chili peppers
• 1 cup prepared mustard
• 1 1⁄4 cups brown sugar
• 1⁄4 cup butter
• 6 ounces root beer

• Hogaholics Wet Sauce

• 10 ounces dark soy sauce
• 46 ounces tomato juice
• 10 ounces Worcestershire sauce
• 24 ounces ketchup
• 2 cups apple cider vinegar
• 2 cups brown sugar
• 2 lemons, juice of
• 2 teaspoons red peppers
• 2 teaspoons black pepper
• 2 teaspoons dry mustard
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon oregano
• 1 teaspoon allspice
• 1 teaspoon ginger
• 1 teaspoon basil

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.

Reviews

[charlie 5]

My family really enjoyed these ribs. Have to say, that I rarely buy ribs - too expeensive for us. These are really tasty. <br/><br/>First, I pulled that silvery layer off the back of the ribs before rubbing them. <br/><br/>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. <br/><br/>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. <br/><br/>Also, we are not bbq afficianados, but I%u2019ll bet ours were down nicely in 1 1/2 hours. <br/><br/>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. <br/><br/>Family said it%u2019s a keeper.

 

[brainiak]

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.