Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Apple City Barbecue Rub And Sauce
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- #107284
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
DRY RUB
10 tablespoons black pepper
10 tablespoons paprika
5 tablespoons chili powder
5 tablespoons red pepper
5 tablespoons garlic powder
3 tablespoons celery salt
1 tablespoon dry mustard
FINISH SAUCE
32 ounces ketchup
8 ounces soy sauce
4 ounces Worcestershire sauce
1 tablespoon garlic powder
8 ounces apple cider vinegar
4 ounces apple juice
1 tablespoon white pepper or to taste
SAUCE ADD-INS
1 finely grated onion
1 grated medium Golden Delicious apple
1/4 grated small bell pepper
directions
Mix dry rub ingredients. Rub into pork ribs. Put rubbed ribs into the refrigerator for 4 to 10 hours before cooking.
Bring sauce ingredients to a boil. Then add onion, apple and pepper. Cook until desired thickness.
Cook prepared ribs for about 5 1/2 to 7 hours over charcoal kept at 180 to 200 degrees F. Baste occasionally with warm apple juice. Use soaked applewood chips in the fire to create a sweet flavor.
About 30 minutes before serving, brush ribs with finish sauce.
Right before serving, sprinkle on dry rub. Serve sauce on the side.
added by
doublejj
nutrition data
Nutritional data has not been calculated yet.
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