DRY RUB
10 tbsp black pepper
10 tbsp paprika
5 tbsp chili powder
5 tbsp red pepper
5 tbsp garlic powder
3 tbsp celery salt
1 tbsp dry mustard
FINISH SAUCE
32 oz hunt's ketchup
8 oz soy sauce
4 oz worcestershire sauce
1 tbsp garlic powder
8 oz apple cider vinegar
4 oz apple juice
1 tbsp white pepper or to taste
Directions
Mix dry rub ingredients. Rub into pork ribs. Put rubbed ribs into
the refrigerator fot 4 to 10 hours before cooking. Bring sauce
ingredients to a boil. Then add i finely grated onion, 1 grated
medium Golden Delicious apple and 1/4 grated small bell pepper. Cook
until desired thickness. Cook prepared ribs for about 5 1/2 to 7
hours over charcoal kept at 180 to 200 degrees. Baste occasionally
with warm apple juice. Use soaked applewood chips in the fire to
create a sweet flavor. About 30 minutes before serving, brush ribs
with finish sauce. Right before serving, sprinkle on dry rub. Serve
sauce on the side. TIP: Don't rush the cooking process.
Servings: 1 recipe
Apple City Barbecue - 1994 Memphis In May Bbq Recipe brought to you by Recipe Ideas
Categories: Apple; Barbeque; Bbq; Beef; Fruit
The History of Recipes
Recipes as a concept can be tracked way back into the far past, in fact as far back into recorded history as early Egypt, and possibly even further. Interesting though that is, mostly, these early records were just simple pictorial, hieroglyphic or cunieform instructions for food preparation.
In an interesting twist, the most ancient recipe discovered, according to academics is a collection of clay tablets in the Sumerian language which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel wonderful and blissful. Later on, in The time of the roman empire around 25BC a roman called Apicius created a few documents which described recipes cooked by wealthy Romans. In his scrolls, he describes how the roman meals were split into starters, main meal and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef tells us how the Romans were skilled in the use of a wide range of aromatic flavours, including a few that will be familiar to modern chefs like bay, mint and parsley. During the following few hundred years, the upper classes tried to serve up the best banquets, and consequentially cooks and their recipes were highly sought after. Even so, it was during the 19th century that haute cuisine and cookery books reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted much of their lives to assembling, trying out, and publishing recipes to help cooks of their time. By the time we get to the 1900s, cookery books are starting to become popular due to better eduction, people having more free time and being a little richer. |
We hope you enjoy this Apple City Barbecue 1994 Memphis In May Bbq recipe.
