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Adams' Ribs

Adams' Ribs

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.

Ready in
5 h, 15 m
8
Servings
1436
Calories Per Serving

Notes

Note: We tested with Dale’s Steak Seasoning sauce and Luzianne Cajun Seasoning.

Ingredients

For the basting sauce

  • 3 Cups red-wine vinegar
  • 1 Cup dry white wine
  • 3/4 Cups ketchup
  • 1/4 Cup firmly packed light brown sugar
  • 1/4 Cup Worcestershire sauce
  • 1/4 Cup yellow mustard
  • 2 Tablespoons freshly ground black pepper
  • 1-2 Tablespoon ground red pepper or dried crushed red pepper
  • 1 Cup water

For the ribs

  • 1 Tablespoon garlic powder
  • 1 Tablespoon Creole seasoning
  • 2 Tablespoons freshly ground black pepper
  • 1 Tablespoon Worcestershire sauce
  • 8 Pounds pork spareribs

For the serving sauce

  • 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 Tablespoons light brown sugar
  • 1 Tablespoon Cajun seasoning
  • 2 Tablespoons hickory liquid smoke

Directions

For the basting sauce

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.

For the ribs

Combine the garlic powder and next 3 ingredients. Rub on all sides of the ribs.

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.)

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.

For the serving sauce

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.

Nutritional Facts
Servings8
Calories Per Serving1436
Total Fat108g100%
Sugar22gN/A
Saturated35g100%
Cholesterol367mg100%
Protein72g100%
Carbs34g11%
Vitamin A35µg4%
Vitamin B122µg29%
Vitamin B63mg100%
Vitamin C11mg18%
Vitamin D10µg3%
Vitamin E3mg13%
Vitamin K34µg43%
Calcium163mg16%
Fiber2g9%
Folate (food)17µgN/A
Folate equivalent (total)17µg4%
Iron7mg40%
Magnesium108mg27%
Monounsaturated39gN/A
Niacin (B3)22mg100%
Phosphorus702mg100%
Polyunsaturated18gN/A
Potassium1520mg43%
Riboflavin (B2)1mg75%
Sodium1050mg44%
Sugars, added9gN/A
Thiamin (B1)2mg100%
Trans1gN/A
Zinc12mg79%