If you’re considering opening a restaurant or food-related business, it’s important to recognize that success often hinges on offering something unique and irresistible. Take, for instance, a mouthwatering rib recipe that has been passed down through generations in your family. This delectable dish, slow-cooked to perfection with a secret blend of spices and a savory glaze, could become your signature menu item, drawing in diners from far and wide. With the right marketing and culinary finesse, this cherished family recipe could be the star attraction that sets your establishment apart and ensures a loyal following of satisfied customers. The art of blending tradition with innovation can be a powerful strategy for making your business thrive in the competitive culinary world So, here’s the recipe:
This recipe was inspired by Hey Grill Hey
Ingredients
- 1 Rack of Ribs
- 4 Tbsp of Pork Dry Rub
- 1 cup of Apple Cider Vinegar
- ½ cup of Brown Sugar
- 3 Tbsp of Butter
- 1 Cup of BBQ Sauce
Instructions
- Preheat your smoker by preheating it to 180 degrees F.
- Use a sharp knife to lift up the corner of the membrane on the back of the ribs. Using a paper towel, grip the membrane and pull firmly to fully remove the membrane.
- Liberally season both sides of the ribs using your rub, starting with the bone side.
- Place the seasoned ribs on the smoker and close the lid. Leave them to smoke for 3 hours.
- Tear off a large piece of aluminum foil and place it on a large working surface. Transfer the ribs to the foil bone side up so the bones don’t tear through the foil. Sprinkle the ribs with the brown sugar, top with the butter cut into small pads, and then pour in the apple cider. Tightly crimp the foil together to create an airtight seal.
- Return the wrapped ribs to the grill and increase the temperature in the smoker to 225 degrees F. Let the ribs braise for 2 hours in the foil.
- Remove the ribs from the grill and place them on a large working surface. Open the foil package and use tongs to remove the ribs and place them back on the grill, bone side down. Discard the foil and excess cooking liquid. Next, brush the ribs with BBQ Sauce.
- Return the unwrapped, sauced ribs to the smoker. Close the lid, and continue smoking for an hour or until the ribs reach around 200 degrees F and the sauce is sticky and set.
- Remove the ribs from the smoker and rest for 10-15 minutes. Slice into individual ribs, and serve with extra sauce, as desired.
- Enjoy
Rob’s Opinion
I have decided to start posting the different dishes and recipes that I cook each week for two reasons. Firstly, I have been told that I am a good cook, and secondly, I am tired of searching for recipes online, only to have to navigate through excessive content and pop-up ads to get to the ingredients and cooking steps.
All the recipes that I post on this blog are ones that I have personally cooked. I will make sure to share my personal touch and techniques that I use to enhance the flavor and make each dish unique. If you liked this dish, be sure to come back next week for more. If you have any questions, feel free to leave a comment below, and I will do my best to answer them.
