Smoked Ribs with Maple and Horseradish Sauce

6

Smoked BBQ ribs with Maple and Horseradish Sauce Recipe from Chefremi.com 

With BBQ season well under way, and with Memorial Day coming up soon, this week, we’re going to concentrate on recipes for BBQ favorites, but with a little twist.

 

We know you love it when someone asks you ‘How did you get your burgers / ribs / brats etc to taste so good?

 

And you get to reply ‘Secret ingredient!

 

In today’s recipe, you’re going to learn how to make an unusual BBQ sauce substitute that’s bound to get the neighborhood talking…

 

Preparation time: 30 mins

Cooking time: 1 1/2 hours

Total time: 2 hours

Servings: 8

 

Your ingredients:

2 tablespoons of Dijon mustard

2 cups of pure maple syrup

1/2 cup of prepared horseradish

4 tablespoons of chili powder (use Ancho, if possible)

1/3 cup of paprika (use Spanish, if possible)

3 tablespoons of New Mexican chili powder

2 tablespoons of ground coriander

1 tablespoon of ground cumin

2 tablespoons of salt

2 teaspoons of freshly ground black pepper

3 cups wood chips (use Applewood, hickory, or mesquite)

4 racks pork ribs (12 pounds in total)

  

How to make your Smoked Ribs with Maple and Horseradish Sauce:

 

1) In a bowl, add the Dijon mustard, the maple syrup, the horseradish, and one tablespoon of the Ancho chili powder. Whisk the ingredients until the come together and season with a little salt and freshly ground pepper to taste.  Set aside your sauce.

 

2) In a different bowl, add the 3 remaining tablespoons of Ancho chili powder, the Spanish paprika, the New Mexican chili powder, the coriander, the cumin, the salt and the freshly ground black pepper, and stir together. Set aside your spice rub.

 

3) About 30 minutes or so before you want to cook your ribs, place the wood chips into a container with enough water to cover.

 

Hot Tip!

 

Use the Chef Remi Kitchen Timer to help you keep track of time. Best for cooking, baking, bbq, and smoking meats.

 

Digital Kitchen Timer with Loud Alarm available at Chefremi.com

 

 

4) After a couple of minutes, drain off the water. In a covered grill, place charcoal (slow burning) on both sides of the drip pan and then sprinkle some of the drained wood chips over.

 

5) Take each rack of ribs and rub the topside with around 3 tablespoons of the spice rub you set aside earlier.

 

6) Place each rib down on the hot grill, bone side down, and then close the grill cover. Grill for about 90 minutes and add fresh woodchips every 20 minutes. 

 

7) Wait until the last 10 minutes of grilling (about 70 minutes into cooking) and then brush your ribs with plenty of your maple and horseradish sauce.

 

8) Push a cooking thermometer into the center of each rib and make sure it registers to 145°F. 

9) Serve and prepare to answer lots of questions on how you make ribs so delicious!

 

 

 

 

 

Comments

Antoine Lequinn Shephard#1

this sounds and looks delicious I honestly may attempt to cook this tonight. It’s also comes with a recipe for a sauce which looks delicious and I’m always looking to add new sauces to my arsenal.

Brooke#2

I would’ve never thought of combining horseradish, dijon mustard, maple syrup, and Ancho chili powder to make a barbecue sauce, but it sounds pretty good. I cant wait to try it!

Josh K#3

Hello,
I just wanted to know if it HAD to be New Mexican chili powder? Is it absolutely necessary?
Also, I would like to say that i like how the site looks and feels. I look forward to many new cooking experiences through Chef Remi.

Josh K#4

Hello,
I just wanted to know if it HAD to be New Mexican chili powder? Is it absolutely necessary?
Also, I would like to say that i like how the site looks and feels. I look forward to many new cooking experiences through Chef Remi.

Leah#5

The combination of the sauce are quite interesting. Maple and Custard? It might be worth trying. So, will this BBQ be very spicy? Because there is two type of chili(s) being used. And can I lessen the measurement of the salt? Will that affect the taste of BBQ?

Helena#6

This is indeed an unusual BBQ sauce and I cannot wait to try it this weekend! Like the comment above, I’m also wondering if New Mexican chili powder is a must?

Please note: comments must be approved before they are published.

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