Alabama Slow Cooked Ribs

Submitted by: Carter Snead

Laurie, enclosed is my Alabama Ribs recipe that I have made for Marilyn, your mother, et al. the last few Labor Days. The following recipe is good for about 4-5 lbs of ribs. I routinely double it. . .

The sauce:

Dice one medium onion and sautee in a tablespoon of butter; add about 2 tsp minced garlic and sauté some more – do this in a pot big enough to hold about 2 quarts. Then, once everything is sautéed and soft: 

Add 2 cups catsup

Add 1/2 cup white vinegar

Add 1/4 cup of either Dales Steak sauce, or, if you can’t get any, use Worcester sauce

Add 1-2 teaspoonfuls of liquid smoke

Add two – three teaspoonfuls of Cajun seasoning

Add two-three teaspoonfuls of black pepper

Add one tablespoonful of Dijon mustard

Add one tablespoonful of brown sugar

Juice from one lemon

Dash of tobasco

Cook on low heat for 15-20 min.

This is the basic. You can start tasting after about 10 min of cooking and add things as needed for spice (Cajun), heat (pepper), smokiness (liq. Smoke), tanginess (lemon), or sour (vinegar). I usually wind up using two lemons, but you should taste it first. The nice thing about this sauce is that the last ingredient is the flavor from the pork.

The Ribs:

I use baby  back ribs.  I generously sprinkle salt, pepper, and Cajun seasoning on the ribs and then rub them with Tobasco sauce. I then put them in an oven at about 200 degrees for several hours and then dump them in the sauce to sit for a while longer and then sear them on the grill. 

this is pretty spicy, so you can always go easy on the tobasco rub or the pepper.