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Three Takes On: Barbecue
Food Service Director

Baby Back Rib Roast with Creole BBQ Sauce

Highmark Inc. (Pittsburgh) 

Cameron Clegg, executive chef for Parkhurst Dining Services, says his barbecue recipes often come about through trial and error. A Carolina native, Clegg often slow roasts for up to 10 hours as much as 72 pounds of ribs at a time to serve his employee customers. This recipe is designed for a much smaller rack. Clegg adds that it will work for chicken and other cuts of pork as well.

 

Yield: Six Ribs

Ingredients

2 cups dark brown sugar
¼ cup Montreal chicken seasoning
¼ cup chili powder
3 tbsp. paprika
2 tbsp. kosher salt
2 tbsp. ground black pepper
6 baby back ribs
Canola oil as needed

Creole BBQ Sauce
Yield: 3 quarts
2 tbsp. vegetable oil
1 cup chopped onion
2 cloves minced garlic
4 cups ketchup
1 cup water
½ cup apple cider vinegar
¼ cup packed dark brown sugar
¼ cup seasoning salt
¼ cup steak sauce
3 tbsp. molasses
1 cup stone ground mustard
½ tsp. ground celery seed
2 tsp. liquid smoke

Methods/Steps

  1. Blend all dry ingredients together in bowl.
  2. Lay ribs out on tray and lightly coat with oil. Heavily coat ribs in dry rub and refrigerate overnight.
  3. Turn heat down to 275°F and allow ribs to slow roast for 2 to 3 hours, depending on thickness of ribs.
  4. Allow ribs to rest before serving. (They should be tender with a nice outer crust or bark.) 

Creole BBQ Sauce

  1. Heat oil in pot over medium heat. Add onion and garlic, cooking until onion is golden brown, 6 to 7 minutes.
  2. Stir in ketchup, water, vinegar, brown sugar, seasoning salt, steak sauce, molasses, mustard and celery seed.
  3. Bring to a boil, then reduce to medium-low. Simmer until onion is tender, 15 minutes. Stir in liquid smoke. Strain sauce, pressing on solids to extract liquid.
  4. Add juice from barbecued meat to intensify flavor.


View original article here
Three Takes On: Barbecue
Food Service Director

Baby Back Rib Roast with Creole BBQ Sauce

Highmark Inc. (Pittsburgh) 

Cameron Clegg, executive chef for Parkhurst Dining Services, says his barbecue recipes often come about through trial and error. A Carolina native, Clegg often slow roasts for up to 10 hours as much as 72 pounds of ribs at a time to serve his employee customers. This recipe is designed for a much smaller rack. Clegg adds that it will work for chicken and other cuts of pork as well.

 

Yield: Six Ribs

Ingredients

2 cups dark brown sugar
¼ cup Montreal chicken seasoning
¼ cup chili powder
3 tbsp. paprika
2 tbsp. kosher salt
2 tbsp. ground black pepper
6 baby back ribs
Canola oil as needed

Creole BBQ Sauce
Yield: 3 quarts
2 tbsp. vegetable oil
1 cup chopped onion
2 cloves minced garlic
4 cups ketchup
1 cup water
½ cup apple cider vinegar
¼ cup packed dark brown sugar
¼ cup seasoning salt
¼ cup steak sauce
3 tbsp. molasses
1 cup stone ground mustard
½ tsp. ground celery seed
2 tsp. liquid smoke

Methods/Steps

  1. Blend all dry ingredients together in bowl.
  2. Lay ribs out on tray and lightly coat with oil. Heavily coat ribs in dry rub and refrigerate overnight.
  3. Turn heat down to 275°F and allow ribs to slow roast for 2 to 3 hours, depending on thickness of ribs.
  4. Allow ribs to rest before serving. (They should be tender with a nice outer crust or bark.) 

Creole BBQ Sauce

  1. Heat oil in pot over medium heat. Add onion and garlic, cooking until onion is golden brown, 6 to 7 minutes.
  2. Stir in ketchup, water, vinegar, brown sugar, seasoning salt, steak sauce, molasses, mustard and celery seed.
  3. Bring to a boil, then reduce to medium-low. Simmer until onion is tender, 15 minutes. Stir in liquid smoke. Strain sauce, pressing on solids to extract liquid.
  4. Add juice from barbecued meat to intensify flavor.


View original article here