finished Dominos Raw Sugar ribs

Darnoc

You can smell the molasses when you open the bag but the end result was very tasty indeed.

Honey and brown sugar on foil.


After the first two hour cook at 275 degrees put the ribs on top of the honey and brown sugar.


Then applied more honey and brown sugar on the other side.


Then wrapped them up in foil with some apple juice and cooked for one more hour.



Out of the foil and the first basting of sauce.



After twenty minutes tis time to eat.My wife said these were the best ever.



My new find in raw sugar turned out to be a very tasty one.

DrZaius

they sure look good. That is an interesting way to apply the honey/sugar. I will keep it in mind. Thanks

gdenby

I'm not a huge fan of saucy ribs, but Dang if those don't look tempting. Good work. When the wife offers a compliment, that's the best spice.

Chubby

I may be misunderstanding...but are you saying "Sugar in the Raw" is new to you?

Evans

Gator Bait

Hey bill

Those look awesome, is there anymore to the recipe that you can share with us? I would like to have that one on file in detail if possible. I'm drooling buckets here. Thanks.

Gator

stike

keep in mind, turbinado, brown sugars, demarra, so-called "raw" (there aren't any real raw sugars widely avaible)... anything colored even slightly brown is essentially, well, brown sugar. that is, white table sugar with color added back by molasses being reintroduced to the previously refined white sugar

some might be colored by adding back cane juice.

dark brown and light brown sugar have higher percentages of molasses, but "sugar in the raw" for example (turbinado) is basically just large grained table sugar with a very thin coloration from cane juice. 99.9% similar to white table sugar.

i use regular old brown sugar in the dry rub for flavor. the bigger grained raw stuff just LOOKS better. i use it too. it's like kosher salt as compared to table salt. larger grains, easier to use and control.

Darnoc

Heck no.Been using that brown box from Hawaii for years.The bag from Domino is a product that I have never seen before so I gave it a try.

Darnoc

I like the crunchy effect that the turbinado gives.My sauce for one serving has two cups of Hunts red stuff and one cup packed brown sugar.The combination of the two sugars make for a sweet batch of ribs.OK here is the rest of the mix.
1/2 tsp onion powder
1/2 tsp Goya Adobo all purpose seasoning
1/4 tsp cayenne pepper
1/2 tsp ancho chili powder Penzys
1 Tb oyster sauce
1 tsp sesame oil
1/4 cup soy

This is great if you like sweet and sticky.

Darnoc

Gator here you go.
Dry rub was three tablespoons raw sugar and one tablespoon of Dizzy Pigs Dizzy Dust Rub.

Rub down both sides of the ribs with the mix and put in plastic bag then into the fridge for a hour or so.

Get the Egg going at 275 indirect.I use the plate setter with a drip pan and grate on top.

Put the ribs in the Egg bone side down and cook for two hours.Turn over and cook for one more hour.

Tear a sheet of heavy duty foil large enough to wrap a slab in and put a thin coat of honey on the foil then sprinkle the sugar on top of that.Lay the rack in and bring up the sides of the foil to make like a boat and pour 1/4 cup apple juice in.Fold and seal the ribs in the foil packet being careful not to tear it.

Lay the ribs back in the cooker and cook for one more hour.

Remove from the foil and watch out for steam and put them on the grill and brush both sides with sauce.Cook for about ten minutes and baste both sides again and let them cook for fifteen to twenty minutes and by then they will be done.

Enjoy. The sauce recipe is in with my comment back to stike.

stike

zackly, i don't care what kind of sugar it is, the texcture is great. hahaha

ribs look good, by the way.
and thanks for the sauce recipe