Buffalo Sauce Ribs
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I gotta say, there’s a near and dear place in my heart for baby back ribs alongside chicken wings. Ribs give you much the same diversity! And, like wings, Buffalo Sauce Ribs are sticky, flavorful finger food.
We are going low and slow with this recipe using hickory wood. In Buffalo, the hot sauce of choice is Frank’s RedHot.
Ingredients:
- 1 rack of baby back ribs
- Buffalo Hot Sauce
- Cuso’s Smoky Garlic Buffalo Barbecue Rub
- Oil for frying
- Flour
- Honey
- Butter
- Chives
- Blue Cheese Dressing
Instructions
- Remove the membrane from the back of the ribs.
- Coat both sides of the ribs with hot sauce
- Sprinkle the Smoky Garlic rub evenly on both sides
- Set aside
- Heat your smoker to 225 F.
- While the ribs cook, baste them with a little more hot sauce when you turn them
- When the ribs pull back from the bones, they are done.
- Cut the ribs into single pieces using a Chef’s Knife
- Heat up the frying oil to 375
- Flour the ribs and then fry them until crispy on the outside.
- Put the ribs in a large mixing bowl with more hot sauce, melted butter, honey, and chives.
- Serve with Blue Cheese Dressing (or you can drizzle it right onto them before serving).
PitMaster’s Memo
Frank’s RedHot Sauce is somewhat of an institution in Buffalo. Historically, it was 1918 when Jacob Frank and Adam Estilette put their heads together to create a perfect hot sauce based on cayenne peppers. Fast forward to 1964, Buffalo NY. The Anchor Bar and Grill creates Buffalo Wings and uses Frank’s to make them spicy. Today, Frank’s remains among the best-selling brands of hot sauce in the world.
Sides
- Barbecue beans
- 5 cheese Mac n cheese
- Loaded baked potato
- Smoked deviled eggs
- Fritters
- Broccoli salad
From the Bar
- Bourbon
- Tea
- Grape juice
- Zinfandel
- American Pale Ale
- Watermelon Margarita
