Culture

Adams' Ribs

Adams' Ribs
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Adams' Ribs are the hot and spicy product of a marriage. It is said that the wife's Cajun background is the source of the spicy heat, while her husband's commitment to the best equipment and a perfectly built fire contributes to the smoky tenderness. A spice rub and two adapted sauces give their ribs their signature taste and texture. Click here to see 9 Mouthwatering Rib Recipes.
Servings
8
servings
Ingredients
  • 3 cup red-wine vinegar
  • 1 cup dry white wine
  • 3/4 cup ketchup
  • 1/4 cup firmly packed light brown sugar
  • 1/4 cup worcestershire sauce
  • 1/4 cup yellow mustard
  • 2 tablespoon freshly ground black pepper
  • 1-2 tablespoon ground red pepper or dried crushed red pepper
  • 1 cup water
  • 1 tablespoon garlic powder
  • 1 tablespoon creole seasoning
  • 2 tablespoon freshly ground black pepper
  • 1 tablespoon worcestershire sauce
  • 8 pound pork spareribs
  • 1 tablespoon butter
  • 1 medium-sized onion, chopped finely
  • 1 1/2 teaspoon minced garlic
  • 1 cup ketchup
  • 1/2 cup white vinegar
  • 1/4 cup lemon juice
  • 1/4 cup steak seasoning
  • 2 tablespoon light brown sugar
  • 1 tablespoon cajun seasoning
  • 2 tablespoon hickory liquid smoke
Directions
  1. Combine all of the ingredients in a saucepan and bring to a boil over medium-high heat. Reduce the heat to medium, and simmer for 1 hour.
  2. Combine the garlic powder and next 3 ingredients. Rub on all sides of the ribs.
  3. Light one side of the grill, heating to 300-350 degrees on medium heat; leave the other side unlit. Arrange the ribs over the unlit side, and grill, covered with the grill lid, for 2-3 hours, turning and basting with the basting sauce every hour. (The longer the ribs cook, the more tender they will be.)
  4. Increase the heat to 350-400 degrees on medium-high heat. Grill, covered with the grill lid, 1 more hour, basting with the basting sauce every 10 minutes.
  5. Meanwhile, melt the butter in a large skillet over medium heat. Add the onion and garlic, and sauté until the onion is tender, about 5 minutes. Add the ketchup and remaining ingredients and bring to a simmer. Simmer for 15 minutes. Cool completely, about 1 hour. Serve the ribs with the serving sauce.
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