Texas barbequed pork ribs and sausages
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | pounds | Pork country style ribs, in slabs |
| ½ | teaspoon | Salt |
| 1 | teaspoon | Black pepper, freshly ground |
| 4 | tablespoons | Fresh lemon juice |
| 1 | teaspoon | Garlic powder |
| 2 | teaspoons | Texas chili powder |
| 1½ | teaspoon | Paprika |
| ¼ | cup | Butter |
| ¼ | cup | Peanut oil |
| ½ | cup | Onions, minced |
| 4 | Garlic cloves, peeled and minced | |
| 1 | cup | Chicken stock (See recipe for TEXAS CHICKEN STOCK) |
| 1½ | cup | Catsup |
| ½ | teaspoon | Tabasco sauce |
| ¼ | cup | Molasses |
| ¼ | cup | Vinegar |
| ¾ | cup | Water |
| 12 | Sausages (See note) | |
| 1 | teaspoon | Louisana-style hot sauce |
| 1 | tablespoon | Worchestershire sauce |
| 2 | cups | Beef stock (see recipe for TEXAS BEEF STOCK) |
| ¼ | cup | Rendered bacon fat or butter |
| ¼ | cup | Vegetable oil |
| 1 | tablespoon | Fresh lemon juice |
| 1 | tablespoon | Liquid woodsmoke flavoring |
| 2 | tablespoons | Worchestershire sauce |
| 3 | tablespoons | Brown sugar |
| 1 | Bay leaf, broken in half | |
| 1 | teaspoon | Paprika |
| 2 | teaspoons | Dry mustard |
| ⅛ | teaspoon | Thyme |
| ½ | teaspoon | Cayenne pepper |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Black pepper, freshly ground |
Directions
BASTING SAUCE
TEXAS-STYLE BARBEQUE SAUCE
1. In a barbeque with a cover, prepare fire with mesquite charcoal briquettes, or usa another type of briquettes with mesquite chips.
Let burn down to glowing white coals (45 minutes to 1 hour).
2. Meanwhile, prepare Basting Sauce and Texas-stype Barbeque Sauce.
3. When charcoal is ready, push the briquettes to the edge of the barbeque. (If there is room in your barbeque, place a flameproof pot filled with hot water in the center of the coals.) Mop pork slabs on the bony side with Basting Sauce and place mopped side down about 8 inches above the coals in the center of the oiled grill. Moisten the upper side with the sauce. Cover and smoke pork for about 2½ hours, basting every 15 minutes. Leave the bony side down until the last few minutes. If rack is closer than 8 inches to the coals, decrease cooking time to about 1 hour. Add a few fresh briquettes to the fire every 30 minutes. If using a circular grill with perforations on one side of the cover, rotate the perforations about every 15 minutes to keep charcoal from going out.
4. When pork is nearly cooked, turn meaty side down and brown meat well. At the same time, add sausages to the grill, placing them directly over the coals, and grill, turning every few minutes until done through (10 to 15 minutes). Cut pork slabs into serving portions and cover with Texas-style Barbecue Sauce. Serve sausages with the pork.
BASTING SAUCE: Mix ingredients together in a 1 ½-quart saucepan and heat until fat melts. Makes 2 ¾ cups.
TEXAS-STYLE BARBEQUE SAUCE:
1. In a medium saucepan over medium heat, melt butter and oil. Add onion and saute until it is slightly carmelized, about 5 minutes. Add garlic and saute another 2 minutes.
2. Add remaining ingredients, raise heat, and cook at a full boil for 10 minutes, stirring frequently.
3. Reduce heat, cover partially, and simmer for 1 hour, stirring occasionally. Sauce may be refrigerated for up to one week and reheated when needed. Makes about 4 cups.
NOTE: You can use back ribs also. Sausage can be any of the following: hot links, garlic sausage, kielbasa, chorizo, bratwurst, or knackwurst.