Submitted as part of the BBQ Recipe Contest

Miranda's Bangin' Bones BBQ

Miranda’s Bangin’ Bones BBQ

Submitted By: Miranda Childers

Location: Homestead , Florida, 33031
Website:
Recipe Name: Miranda’s Bangin’ Bones BBQ
Recipe Information:

Although I am a city girl at heart I currently live on a 40 acre tomato farm in Homestead, Florida. Living on the farm has taught me to appreciate fresh food and the love of working hard to produce an amazing result. Around here people take their BBQ very seriously and I am proud to say this recipe is an absolute hit! For a Farmer cold weather is not a friend. On the nights where the crew is working 24 hours to make sure the crop is safe my “Bangin’ Bones” are what help them to keep going. Although most of the ingredients in my recipe are from my farm they can also easily be found in the local market. I truly hope you enjoy this recipe.

Ingredients:

Ingredients: For Marinade
2 Racks Beef Baby Back Ribs
1 ¼ cup Molasses
1/2 Package of dark brown sugar
¼ cup Dijon Mustard
2 tbsp. White vinegar
8 Garlic Cloves- minced
2 tsp. Kosher Salt
1 tsp. Cracked Black Pepper
4 tbsp. Olive Oil
Aluminum Foil
Large mixing bowl
1 or 2 Roasting Pans

Ingredients For Barbeque Sauce:

¼ cup Molasses
¼ cup Packed dark brown sugar
1 tbsp. Chili powder
1 tbsp. Sweet smoked paprika
1 tbsp. Ground cumin
1 tsp. Kosher salt
½ tsp. Fresh black pepper
2 tbsp. Olive Oil
1 Med white onion thinly sliced
bunch chives
6 Garlic cloves halved
1 cup Hoisin sauce
½ cup White vinegar
4 dashes Liquid smoke
1 tbsp. Red pepper flakes
1 can Tomato paste
¼ cup Worcestershire sauce
1 jarred roasted red bell peppers
2 Farm Fresh Tomatoes

Recipe Instructions:

Recipe for Bangin’ Bones Marinade:
Directions:
1.Remove ribs from package and place in large mixing bowl. Add all marinade ingredients into bowl on top of the meat in the order in which they are listed.
2.Massage mixture into the meat for two minutes until sugar is dissolved and all ingredients are mixed completely.
3.After mixing and massaging meat place a large piece of aluminum foil on work surface. Lay 3 to 4 ribs in center of foil. .Place them so that the ends of the ribs are curling up. Next Create your pouch (This is very important)
4.Fold the aluminum foil bottom towards top, then top towards bottom and lastly side to side to totally cover the Ribs. Right before you tighten the pouch add enough marinade to almost cover the ribs. Then fold any ends so that the ribs are fully covered and steam does not escape. If necessary add an additional piece of aluminum foil.
5. Place each pouch in a roasting pan then cover entire roasting pan tightly with a sheet of aluminum foil.
6.Refrigerate the roasting pans for 24 hours
7.Remove ribs from Fridge and set on counter still covered for at least an hour while oven is warming up
8.Preheat oven to 300*F
9.Take entire roasting pan (still covered) and place in oven cook, until very tender, about 2 hours.
10.While ribs are cooking in oven prepare the Barbeque Sauce Recipe
11.Remove from Oven and cool to room temperature.
12.At this point ribs can be covered and refrigerated up to 2 days or cooked right away.
13.If grilling right away preheat grill to medium-high heat.
14.Rub the grill with rag soaked in Olive Oil to prevent sticking.
15.Place ribs on grill and cook, turning only once about 3 minutes
16.When ribs start to get crusty brush them with barbeque sauce and grill until the sauce caramelizes, about 2 minutes. Turn once and brush sauce on rib and grill 2 more minutes
17.ENJOY!

Recipe for Bangin’ BBQ Sauce:
Directions:
1.Place medium sized pot over medium heat and coat bottom with oil.
2.When oil is hot add garlic and onion and cook till softened
3.Next add Hoisin, vinegar, Worcestershire, tomato paste, roasted pepper, molasses, brown sugar, chili powder, paprika, cumin, salt, pepper, and 1 cup of water.
4.Reduce heat to low and simmer until sauce is thickened about 20 minutes
5.Puree or blend together in a blender and sauce is ready to use.
6.If not using all of the sauce it is good in fridge for up to 5 months

Recipe Summary:

 

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