Tuffy Stone's Ribs
These ribs are going to take you a day. But if you’re up to put in the sweat, you’ll be rewarded with better tasting ribs than you ever thought would be possible. You can tell everyone that you learned from a true pitmaster: Tuffy Stone.
INGREDIENTS
For the Rub
4 racks Snake River Farms Kurobuta Spare Ribs
1/2 cup light brown sugar
1/4 cup sweet paprika
1 Tbsp chili powder
1 Tbsp onion powder
1 Tbsp garlic powder
1 Tbsp cayenne pepper
1 Tbsp kosher salt
1 Tbsp ground black pepper
1/4 cup canola oil
For the Sauce
3 cups ketchup
1 cup dark brown sugar
3/4 cup distilled white vinegar
2 Tbsp molasses
1 Tbsp Worcestershire sauce
1 Tbsp chili powder
1 Tbsp sweet paprika
1 tsp onion powder
1 tsp garlic powder
1/2 tsp cayenne
1/2 tsp. ground black pepper
1/2 cup honey
2 tsp apple cider vinegar
1/2 cup apple juice
8 Tbsp unsalted butter (melted)
1/4 cup light brown sugar
INSTRUCTIONS
Mix sugar, paprika, chili powder, onion powder, garlic powder, cayenne pepper, salt, and pepper in a bowl. Brush oil on ribs on baking sheet and sprinkle with this rub. Let the ribs sit 1 hour.
Meanwhile, make the sauce: Whisk together ketchup, sugar, vinegar, molasses, Worcestershire, chili powder, paprika, onion powder, garlic powder, cayenne pepper, black pepper and 3/4 cup water in a 4-quart saucepan and bring to a simmer over medium heat.
Cook, stirring until thickened, for about 20 minutes. Remove from heat, measure 1 cup into a bowl and stir in 1/4 cup honey and the apple cider vinegar. Set aside. Reserve remaining sauce. Pour apple juice into a spray bottle and set aside.
Prepare your grill using apple wood chunks or chips. Place ribs meat side up on grill grate. Maintaining a temperature of 225 degrees to 275 degrees, cook spraying with juice every 30 minutes for 3 hours. Remove ribs from grill and transfer to 2 large stacked sheets of foil. Drizzle butter, honey and sugar evenly over both sides of ribs. Position ribs meat side up and close foil around ribs. Return to grill and cook for 2 hours. Uncover ribs and discard foil. Return ribs to grill and cook, basting with sauce after 30 minutes, until the tip of a small knife slips easily in and out of the meat, about 1 hour. Serve with remaining sauce.
Recipe originally published on Saveur.com and can be found here.
Our story
Snake River Farms is celebrated world-wide by chefs and connoisseurs. Our family-owned business is focused on creating the most delicious beef and Kurobuta pork available.
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My current search right now is for BEEF RIB BONES aka Dinosaur Bones. Do toy carry them and at what price? Thank you. Rich S.
08/06/2016 by Richard Steinhurst
http://www.snakeriverfarms.com/american-kobe-beef/ribs/american-kobe-short-ribs.html
08/07/2016 by Sean Olson
Hi! Do you know if there's a way to modify the Tuffy Stone's Ribs recipe to make entirely inside in the oven and/or broiler? Can't grill outside. Want to make this for New Year's Eve and would need to order today so please reply ASAP. THANK YOU!!! ...Michele
12/27/2016 by Michele Giordano
You would place the ribs in the oven on a rack with something below to catch drippings at 225 degrees and follow the instructions otherwise - leaving out the parts about wood chips and anything else grill-specific. While this will create some ribs worth eating, we stress that the smoke flavor from the grill is a big part of Tuffy's recipe. Your ribs will be good, but they won't be the same.
01/18/2017 by Sean Olson
I know it is probably too late to respond to Michele's question about oven ribs, but just thought I would add my 2c worth. Oven ribs are great too. Try substituting SMOKED paprika for the sweet paprika in the recipe above - this will give quite a good sweet smoke flavor without having to resort to that terrible liquid smoke stuff. If you want the hint of apple flavor - try McCormick Grill Mates Applewood Rub during the last 30 min of uncovered cooking. Also, oven ribs tend to be more tender than smoker ribs, so you may need to reduce the cook times slightly to prevent overly soft ribs (unless that is what you want). If you like your sauce to be slightly charred, you can turn on the broiler during the last 5 min or so after basting with sauce or sugar based rub (WATCH CONSTANTLY & REMOVE BEFORE IT GETS BURNED). You can re-foil the ribs after cooking & let them cool slightly (30 min or so) before eating and this will add tenderness also.
03/24/2017 by John Long