Freddy’s Sticky Saucy Barbecued Ribs Recipe From Chef Curtis Stone And Netflix

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This is a Sponsored post about Barbecued Ribs written by me on behalf of Netflix. All opinions are 100% mine.

Freddy’s Sticky Saucy Barbecued Ribs

{Can be made gluten/dairy/soy/corn/potato/tomato/egg/coconut free}

Freddy’s Sticky Saucy Barbecued Ribs Recipe - Paleofied

I love ribs. I mean, who wouldn’t love fall of the bone, lick your fingers clean, pork?! This recipe for Barbecued Ribs was shared with me via Chef Curtis Stone and Netflix. The recipe isn’t Paleo and doesn’t work for my food allergies, so what I’ve done is provided his recipe PLUS my Paleo version (which you’ll find bolded).

Many of the ingredients in the two versions are actually the same – like the spices, the apple cider vinegar, and the honey. But then I adapted some of the ingredients – like using red pepper instead of tomato (because of my tomato allergy) and skipping the alcohol. Another change to note is that Curtis’ recipe calls for 10 lbs of ribs, where as my adaptation only uses 2.5 lbs, which was more than enough to feed my family of 3. I would be more inclined to make 10 lbs of ribs if I was feeding a larger family. Also, using the 10 lbs would be great if I had company over :)

Chef Curtis Stone created this recipe based on the show “House of Cards” on Netflix. Here’s what he had to say about his creation:

I want to taste those ribs that Frank eats from Freddy’s BBQ Joint. Now we all can sink our teeth into those sticky saucy ribs right along with Frank! These ribs are served with a barbecue sauce more like the one you’ll find in North Carolina (where Frank is from originally) – one with plenty of vinegar, mustard, and a touch of heat. I’ve included two cooking methods for you to try – the original true barbecue method where the ribs are slowly smoked in the barbecue, and the quicker oven-baked version – both are finger lickin’ good!

I’ve never seen the show “House of Cards”, but I do watch Netflix a lot, and really enjoy a lot of shows and movies they carry. One of my favorite things about it is how portable it is. I’m able to watch it on our TV via a Wii, on our iPad, on an iPhone, or on our computer. I can even watch it in the kitchen while I’m making dinner! I like to stay in the kitchen while I cook or bake, but sometimes things like boiling water or watching for the Thanksgiving turkey to cook through are a bit boring. Enter Netflix. I can bring the iPad into the kitchen, open up the Netflix app, and watch a show while I wait.

My son really loves Netflix as well. He’s a big fan of the kid’s section, with shows like Bananas in Pajamas and Jake And The Neverland Pirates. One of my hubby and my favorites is Last Man Standing. We just started watching it on live TV when the guys from Duck Dynasty were on. Then we found out Netflix had all of the seasons, so we’ve begun watching from the beginning. It’s become one of our date-night-in weekend things to do.

And now to the amazing delicious recipe! Woot! You can’t go wrong with either version :)

Freddy’s Sticky Saucy Barbecued Ribs Recipe - Paleofied

Freddy’s Sticky Saucy Barbecued Ribs Recipe - Paleofied

Freddy’s Sticky Saucy Barbecued Ribs Recipe - Paleofied

 

Ingredients For Curtis Stone’s Freddy’s Stick Saucy Barbecued Ribs:

Spice Rub:

1/4 cup packed light brown sugar

3 tablespoons sweet paprika

2 teaspoons freshly ground black pepper

2 teaspoons kosher salt

1/2 teaspoon cayenne pepper

1/2 teaspoon ground cumin

Barbecue Sauce:

2 tablespoons canola oil

1 yellow onion, chopped

3 garlic cloves, finely chopped

1 teaspoon smoked paprika

1/2 cup whiskey

1 1/4 cups cider vinegar

2 cups reduced-sodium chicken broth

1 1/2 cups ketchup

1 cup honey

2 tablespoons Worcestershire sauce

2 tablespoons yellow mustard

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/4 teaspoon cayenne pepper

Ribs:

4 racks pork baby back ribs (2.5 pounds each)

3/4 cup cider vinegar

Ingredients For the Paleo Version:

Ribs:

2 ½ lbs pork baby back ribs

3 tablespoons apple cider vinegar

Spice Rub:

1 tablespoon maple syrup

1 tablespoon paprika

½ teaspoon black pepper

½ teaspoon sea salt

⅛ teaspoon cayenne pepper

⅛ teaspoon cumin

Barbecue Sauce:

½ cup olive oil or melted coconut oil

¼ cup + 1 tablespoon apple cider vinegar

¼ cup balsamic vinegar

½ cup vegetable broth

¼ cup honey

½ tablespoon dijon mustard

4 large (or 6 small) red peppers, cut into large strips or chunks with the seeds removed.

½ of a yellow onion, chopped

1 clove of garlic, finely chopped

¼ teaspoon paprika

¼ teaspoon black pepper

⅛ teaspoon cayenne pepper

 

Optional Special Equipment to Barbecue the Ribs:

One 13 × 9-inch (or larger) disposable aluminum foil pan

3 cups hickory wood chips, soaked in cold water to cover for 1 hour

Clean spray bottle

 

Making It:

To prepare the spice rub:

  1. The day before you cook the ribs, make the spice rub. In a medium bowl, mix the brown sugar, paprika, black pepper, salt, cayenne pepper, and cumin together. Place the ribs on 2 large baking sheets and rub the ribs all over with the spice mixture. Cover and refrigerate for at least 4 hours and up to 24 hours.

For the Paleo version, follow these steps, except use the Paleo ingredients I have listed above. If you prefer, you could use a baking pan instead of a baking sheet.

Meanwhile, to make the barbecue sauce:

  1. In a large saucepan, heat the oil over medium heat. Add the onion and cook, stirring often, for about 5 minutes, or until tender. Stir in the garlic and cook for about 3 minutes, or until the garlic is tender.

  2. Stir in the paprika, then stir in the whisky and vinegar, bring just to a simmer, and simmer for 3 minutes. Stir in the broth, ketchup, honey, Worcestershire sauce, mustard, salt, black pepper, and cayenne. Bring the sauce to a simmer over high heat. Reduce the heat to medium-low and simmer uncovered, stirring often to prevent scorching, for about 30 minutes, or until the sauce reduces and thickens slightly. Remove from the heat.

For the Paleo version:

Before you’re ready to cook the ribs, preheat the oven to 350 degrees, and put together the barbecue sauce.

On a parchment paper covered baking sheet, put the onion, red peppers, and garlic. Bake for about 30 minutes, then allow the veggies to cool.

Once cooled, put all of the barbecue sauce ingredients in a blender or food processor (you might have to do this in two batches), and process until smooth. Set aside. I baked my ribs, so if you would like to know how I did that, scroll down to the bottom of the directions. If you prefer to make them on the grill, continue reading Curtis’ directions.

To barbecue the ribs:

  1. Prepare an outdoor grill for low cooking over indirect heat: For a gas grill, place the foil pan over one or two unlit burners and half-fill the pan with water. Turn on the remaining burner(s) and heat the grill to 300°F. Spread 1 cup of the drained wood chips on a piece of heavy-duty aluminum foil. Place the foil directly on the lit burner and wait until the chips are smoking before you add the ribs to the grill.

  2. For a charcoal grill, place the foil pan on the charcoal grate on one side of the grill and half-fill the pan with water. Build a charcoal fire on the other side and let it burn until the coals are covered with white ash and you can hold your hand just above the cooking grate for 4 to 5 seconds. (To check the temperature more accurately, cover the grill and drop a long-stemmed metal candy thermometer through the top vent; it should register about 300°F.) Sprinkle 1 cup of the drained wood chips over the coals.

  3. Combine the vinegar and 3/4 cup water in the spray bottle. Season the ribs with the salt. Place the ribs on the cooking grate over the water-filled pan. (Don’t worry if the ribs extend over the pan, as the pan will still catch the majority of the dripping juices.) Grill, with the lid closed, turning the ribs over and spraying them every 45 minutes or so with the vinegar mixture, adding another cup of drained wood chips at the same intervals, for about 3 hours, or until the meat is just tender. For a charcoal grill, you will need to add 12 ignited charcoal briquettes (or the equivalent in hardwood charcoal) to the fire along with the chips every 45 minutes to maintain the grill temperature. (Light the charcoal in a chimney starter on a fire-safe surface, or use a small portable grill or hibachi.) For either grill, do not add more wood chips after the 1 hour and 30 minute point, as too much smoke will give the ribs a bitter flavor.

  4. Once the ribs are tender, begin brushing them lightly with the barbecue sauce every few minutes or so, allowing the sauce to set before applying the next coat. Continue brushing the ribs with the sauce, turning occasionally, for about 30 minutes, or until the meat has shrunk from the ends of the bones. Transfer the ribs to a carving board and let rest for 5 minutes.

Alternatively, to bake the ribs:

  1. Position the racks in the center and upper third of the oven and preheat the oven to 375°F. Cover the ribs on the baking sheets with foil. Bake the ribs, rotating the baking sheets and basting the ribs after the first 45 minutes, and recovering them with foil, for 1 1/2 hours, or until the ribs are tender and the meat has shrunk from the ends of the bones.

  2. Uncover the ribs, baste them with the barbecue sauce and continue baking for 10 minutes, brushing them lightly with the barbecue sauce every few minutes or so, allowing the sauce to set before applying the next coat.

For the Paleo version:

Cover the ribs on the baking sheet or baking pan with foil and place in the oven.

After 45 minutes of cooking, baste the ribs with about ½ of the sauce, then re-cover them with foil, and bake for another 1 ½ hours, or until the ribs are tender and the meat has shrunk from the ends of the bones.

Increase the oven temperature to 375 degrees. Uncover the ribs and baste them with a little bit more sauce, then continue baking for 10 minutes, brushing them with the remaining sauce every few minutes or so, allowing the sauce to set before applying the next coat.

To serve:

  1. Using a large sharp knife, cut the racks into individual ribs. Arrange the ribs on a platter and serve with the remaining sauce on the side.

Which Netflix shows and movies are your favorite? Which of those will be accompanying you in the kitchen this holiday season?

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