Ribs Louisiana-Style Recipe

Recipe Category: Barbecue

Ribs Louisiana-Style Recipe


  • 2 sides spareribs or your favorite ribs


  • 2 vine-ripened tomatoes
  • 2 small yellow onions
  • 1/4 cup chopped roasted red bell peppers — bottled variety
  • 1 cup dry red wine
  • 1/2 cup ketchup
  • 1/2 cup cider vinegar
  • 2 tablespoons honey
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon Tabasco sauce
  • 1 tablespoon chile sauce
  • 4 cloves garlic — finely minced
  • 2 tablespoons minced oregano leaves
  • 2 tablespoons chopped fresh thyme leaves
  • 1 teaspoon minced orange zest


  1. Place the ribs, meaty side down, on a flat surface.
  2. Using your fingernail, loosen a little of the membrane along the end of the last rib bone.
  3. Then, grasp the membrane firmly with a paper towel (so that the membrane doesn’t slip from your grip).
  4. Holding the ribs down with the other hand, pull the membrane away.
  5. If it doesn’t pull away in one piece, dislodge any remaining membrane, grip it with a paper towel, and pull the membrane away.
  6. Then place the ribs in a rectangular dish or baking pan.
  7. To make the marinade, cut each tomato into 3 slices.
  8. Peel and cut each onion into 3 slices.
  9. Heat a gas grill or build a fire.
  10. Soak 1/2 cup of wood chips.
  11. When the coals are ash colored, scatter the wood chips over the coals.
  12. Brush the cooking grate with oil.
  13. Place the tomatoes and onions on the grill.
  14. Cover the grill and smoke the tomatoes and onions 15 to 20 minutes, turning them once, until they are golden.
  15. Discard the tomato skins.
  16. Transfer the tomatoes and onions to a food processor and chop coarsely.
  17. Transfer the mixture to a saucepan and add the remaining ingredients.
  18. Bring to a boil.
  19. Boil until only 3 cups remain.
  20. Transfer the marinade to a small bowl and allow it cool to room temperature.
  21. Coat the ribs evenly on both sides with half the marinade.
  22. Marinate the ribs, refrigerated, for at least 15 minutes.
  23. For more flavor; marinate for up to 8 hours.
  24. Reserve the remaining marinade to serve as a sauce for the ribs.
  25. If using a gas barbecue, preheat it to medium (325F).
  26. If using charcoal or wood, prepare a fire.
  27. When the coals or wood are ash covered, push them to the outside of the grill.
  28. Place a pan of water in the bottom of the grill among the coals, and cover the coals with the cooking grate.
  29. Place a rib rack on the cooking grate and add the ribs.
  30. Alternatively, brush the cooking grate with a flavorless cooking oil, such as safflower oil, and then lay the ribs meaty side up in the center of the grill.
  31. Cover the grill.
  32. Regulate the heat so it remains at a medium temperature.
  33. Occasionally during cooking, baste the ribs with extra marinade.
  34. Grill the ribs until the meat begins to shrink from the ends of the rib bones.

Approximate Grilling Times.pork baby back ribs and country-style spareribs, 75 minutes; spareribs and beef ribs, 90 minutes; lamb ribs, 40 minutes.

  1. Occasionally during cooking, baste the ribs with extra marinade, stopping 15 minutes before removing the ribs from the grill.
  2. To serve, cut each side of ribs in half, into 3 sections, or into individual ribs.
  3. Transfer to a heated serving platter or 4 heated dinner plates and serve at once accompanied by the reserved sauce.

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