Cooking Southern

Last night I tried a new recipe for ribs that is in the October issue of Southern Living Magazine.
There's an article about Sorghum Syrup and Atlanta chef Linton Hopkins' use of the syrup with several recipes. I grew up eating Sorghum Syrup, but mainly on biscuits so I was excited to see these recipe ideas and eager to give a recipe a try.

I had a jar of Sorghum Syrup in my pantry, so all I needed was ribs! I bought some pork and some beef, just to taste test.

The recipe says to use the oven, but since I have a Big Green Egg, I knew it would be that much better so we got out the Egg.

First we cooked the ribs at about 250 degrees for two hours, with the rub on and wrapped in foil.  They were already looking good. Then, we removed the ribs from the foil and put them right on the grill rack and began basting with the syrup glaze, for about another hour and a half.

I'm telling you, this recipe is definitely worth a try! The glaze was this awesome sticky, sweet, but not too sweet, delicious burst of flavor in your mouth! Yum and yum.

The recipe, in my own words:

2 1/2 lbs ribs

1/4 cup sugar, 1/4 cup kosher salt, 2 tbsp ground black pepper, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp smoked paprika, 1/2 tsp ground red pepper

1 cup sorghum syrup, 1 cup apple cider vinegar, 1 tbsp coarsely ground black pepper

Remove membrane from ribs. Mix sugar through red pepper together to make the rub and massage into ribs. Wrap and refrigerate up to 12 hours. Cover ribs with foil and cook in 275 degree oven for 2 hours.

Mix syrup, vinegar and salt and pepper in small saucepan. Bring to boil and simmer till reduced by half. Cool.  Remove foil and cook another 3 hours, basting with sorghum syrup mixture.

Thanks Linton Hopkins and Enjoy!