Festival Classic Dinner: Smoky Street BBQ Feast

Allergens

Sulfites (from wood chips), Gluten (from Worcestershire sauce)

Ingredients

• 4 pounds bone
• in pork ribs 1 cup apple cider vinegar 2 cups wood chips (hickory or apple) 1/2 cup brown sugar 1/2 cup ketchup 1/3 cup yellow mustard 1/4 cup Worcestershire sauce 1/4 cup molasses 1 tablespoon smoked paprika 1 tablespoon garlic powder 1 tablespoon onion powder 1 teaspoon ground cumin Salt and pepper to taste

Instructions

1. Soak wood chips in water for at least 30 minutes.
2. In a large bowl, mix brown sugar, ketchup, yellow mustard, Worcestershire sauce, molasses, smoked paprika, garlic powder, onion powder, cumin, salt, and pepper to create the BBQ sauce.
3. Place the pork ribs in a large roasting pan, pouring half of the BBQ sauce over them. Cover with foil and let marinate in the refrigerator for at least 2 hours or up to overnight.
4. Preheat grill to medium high heat (around 350°F). Drain and place wood chips on hot coals or in smoker box, per manufacturer's instructions.
5. Remove ribs from marinade and place them directly over indirect heat. Grill, covered with the lid, for 1 hour.
6. After an hour, apply remaining BBQ sauce to ribs generously and continue grilling for another 30 minutes or until ribs are tender and have a slight char. Prep Time: 5 mins Cook Time: 90 mins Total Time: 1 hr 35 mins

Chef’s Insight

The smoky aroma and sizzling flavors will transport you straight to the festival, while the tenderness of the ribs will make it a favorite for years to come.

Notes

Marinate the ribs for up to 24 hours for maximum flavor.