Adams' Ribs

Staff Writer
Adams' Ribs
Adams' Ribs
Mary Britton Senseney

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
Deliver Ingredients

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.

Rib Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Rib Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.

Nutritional Facts

Total Fat
108g
100%
Sugar
22g
N/A
Saturated Fat
35g
100%
Cholesterol
367mg
100%
Protein
72g
100%
Carbs
34g
11%
Vitamin A
35µg
4%
Vitamin B12
2µg
29%
Vitamin B6
3mg
100%
Vitamin C
11mg
18%
Vitamin D
10µg
3%
Vitamin E
3mg
13%
Vitamin K
34µg
43%
Calcium
163mg
16%
Fiber
2g
9%
Folate (food)
17µg
N/A
Folate equivalent (total)
17µg
4%
Iron
7mg
40%
Magnesium
108mg
27%
Monounsaturated
39g
N/A
Niacin (B3)
22mg
100%
Phosphorus
702mg
100%
Polyunsaturated
18g
N/A
Potassium
1520mg
43%
Riboflavin (B2)
1mg
75%
Sodium
1050mg
44%
Sugars, added
9g
N/A
Thiamin (B1)
2mg
100%
Trans
1g
N/A
Zinc
12mg
79%

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