Adams' Ribs

Adams' Ribs
Staff Writer
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.

8
Servings
1662
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.

Nutritional Facts

Total Fat
121g
100%
Sugar
31g
34%
Saturated Fat
57g
100%
Cholesterol
286mg
95%
Carbohydrate, by difference
64g
49%
Protein
78g
100%
Vitamin A, RAE
94µg
13%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
14mg
19%
Vitamin K (phylloquinone)
2µg
2%
Calcium, Ca
86mg
9%
Choline, total
8mg
2%
Fiber, total dietary
8g
32%
Folate, total
61µg
15%
Iron, Fe
12mg
67%
Magnesium, Mg
23mg
7%
Niacin
4mg
29%
Phosphorus, P
115mg
16%
Selenium, Se
8µg
15%
Sodium, Na
2855mg
100%
Water
50g
2%
Zinc, Zn
1mg
13%

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.