We’ve outlined all the ingredients and directions for you to make the perfect Blues City Cafe’s World Famous Ribs. This dish qualifies as a Easy level recipe. It should take you about 5 hr 35 min to make this recipe. The Blues City Cafe’s World Famous Ribs recipe should make enough food for 4 to 6 servings.
You can add your own personal twist to this Blues City Cafe’s World Famous Ribs recipe, depending on your culture or family tradition. Don’t be scared to add other ingredients once you’ve gotten comfortable with the recipe! Please see below for a list of potential cookware items that might be necessary for this Blues City Cafe’s World Famous Ribs recipe.
Ingredients for Blues City Cafe’s World Famous Ribs
- Two 1 3/4- to 2 1/4-pound rack pork loin back ribs
- 2 parts chili powder
- 1 part seasoning salt
- Favorite barbecue sauce
Directions for Blues City Cafe’s World Famous Ribs
- Clean and trim fat from rib slabs. Season the dry rib racks with a 2 to 1 mixture of chili powder and seasoning salt. Rub seasoning into ribs then wrap or place in air tight containers overnight in refrigerator.
- Preheat your smoker or grill to 225 to 300 degrees F and fill woodbox with hickory wood. Cook the ribs slowly for about 4 hours, or until they are almost falling off the bone.
- When ribs are done, cool at room temperature for 20 to 30 minutes. Wrap and refrigerate.
- Preheat an oven, grill, or smoker to 225 degrees F. Reheat unwrapped ribs for 1 hour. Serve with barbecue sauce.
Cookware for your recipe
You will find below are cookware items that could be needed for this Blues City Cafe’s World Famous Ribs recipe or similar recipes. Feel free to skip to the next item if it doesn’t apply.
- Cooking pots
- Frying pan
- Steamers
- Colander
- Skillet
- Knives
- Cutting board
- Grater
- Saucepan
- Stockpot
- Spatula
- Tongs
- Measuring cups
- Wooden Spoon
Categories in this Recipe
- American – American(s) may refer to:
- Southern Recipes
- Barbecue Restaurants
- Ribs Recipes
- Pork – Pork is the culinary name for the meat of the domestic pig (Sus scrofa domesticus). It is the most commonly consumed meat worldwide, with evidence of pig husbandry dating back to 5000 BC.Pork is eaten both freshly cooked and preserved. Curing extends the shelf life of the pork products. Ham, smoked pork, gammon, bacon and sausage are examples of preserved pork. Charcuterie is the branch of cooking devoted to prepared meat products, many from pork.Pork is the most popular meat in the Western world and in Central Europe. It is also very popular in East and Southeast Asia (Mainland Southeast Asia, Philippines, Singapore, East Timor, and Malaysia). It is highly prized in Asian cuisines, especially in China, for its fat content and texture.Some religions and cultures prohibit pork consumption, notably Islam and Judaism.
- Main Dish
- Barbecuing – Barbecue or barbeque (informally BBQ in the UK and US, barbie in Australia and braai in South Africa) is a term used with significant regional and national variations to describe various cooking methods which use live fire and smoke to cook the food. The term is also generally applied to the devices associated with those methods, the broader cuisines that these methods produce, and the meals or gatherings at which this style of food is cooked and served. The cooking methods associated with barbecuing vary significantly but most involve outdoor cooking.The various regional variations of barbecue can be broadly categorized into those methods which use direct and those which use indirect heating. Indirect barbecues are associated with North American cuisine, in which meat is heated by roasting or smoking over wood or charcoal. These methods of barbecue involve cooking using smoke at low temperatures and long cooking times (several hours). Elsewhere, barbecuing more commonly refers to the more direct application of heat, grilling of food over hot coals or gas. This technique is usually done over direct, dry heat or a hot fire for a few minutes. Within these broader categorizations are further national and regional differences.
