Sticky Barbecue Side Ribs with Hush Puppies
Recipe Overview
Overview
This recipe for sticky barbecue side ribs is a game changer for summer cookouts. The process begins with slicing the ribs to ensure even cooking, followed by a generous coating of a homemade barbecue sauce made from ketchup, brown sugar, and a variety of spices. The sauce is not only sweet but also tangy, creating a perfect balance that complements the rich flavor of the pork.
As the ribs braise in the oven, the aroma fills the kitchen, making it hard to resist sneaking a taste. The addition of hush puppies and coleslaw rounds out the meal, providing a delightful contrast in textures and flavors. The hush puppies, made from cornmeal and fried to golden perfection, add a crispy element that pairs beautifully with the tender ribs.
This dish is not just about the food; it’s about the experience of gathering around the table with friends and family. The sticky ribs are perfect for sharing, and the coleslaw adds a refreshing crunch that balances the richness of the meat. Whether you’re celebrating a holiday or just enjoying a weekend meal, these ribs are sure to impress.
Recipe Details
Steps & Tips
Slice the side ribs into even pieces.
Tip: Remove silver skin from ribs for tenderness.
Trim any excess meat from the ribs.
Combine ketchup, mustard, brown sugar, maple syrup, vinegar, and spices in a bowl.
Tip: Use a variety of spices to enhance the flavor of your barbecue sauce.
Tip: Add water to the barbecue sauce to help it reduce and become sticky.
Pour the barbecue sauce over the ribs in a casserole dish.
Bake the ribs in the oven at 400°F without covering.
Mix flour, cornmeal, baking powder, brown sugar, and salt in a bowl.
Melt unsalted butter in the microwave.
Whisk eggs and buttermilk, then combine with the dry mixture.
Tip: Chill the hush puppy batter in the fridge for better texture.
Cover the hush puppy batter and refrigerate.
Dice pickles, onion, carrot, and cabbage for coleslaw.
Tip: Add vinegar to coleslaw to enhance flavor and help release juices.
Combine all coleslaw ingredients and add vinegar and sugar.
Tip: Use hot water to warm knives for cutting cold batter.
Heat oil for frying hush puppies.
Tip: Fry hush puppies in small batches to ensure even cooking.
Drop hush puppy batter into hot oil and fry until golden brown.
Tip: Flip hush puppies halfway through frying for even browning.
Take the ribs out of the oven and check for doneness.
Pour additional barbecue sauce over the ribs and return to the oven.
Tip: Reduce barbecue sauce over heat for a stickier consistency.
Boil hot dogs in water.
Tip: When frying, only fill the pot halfway with oil to prevent overflow.
Tip: Boil hot dogs for a juicy texture before serving.
Steam hot dog buns over boiling water.
Tip: Use fresh toppings for hot dogs to enhance flavor.
Place hot dogs in buns and add toppings.
Serve hot dogs with fries and coleslaw.
Ingredients
Ingredient: Dairy
→ Substitution: Almond Milk
Ingredient: Eggs
→ Substitution: Flaxseed Meal + Water
Ingredient: Gluten
→ Substitution: Gluten-Free Flour Blend
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Barbecue sauce can be customized with various spices to enhance flavor.
- •Hush puppies are a traditional Southern dish made from cornmeal.
- •Coleslaw is often served as a refreshing side to balance rich barbecue dishes.
- •Cooking ribs at a low temperature allows the meat to become tender and flavorful.
