B. B. King’s Restaurant Barbequed Ribs: A Taste of the Blues

The memory is as vivid as the first bite. I was a wide-eyed kid, probably ten years old, on a family road trip through the South. We stopped at a small, unassuming BBQ joint, the kind with checkered tablecloths and the aroma of smoky meat clinging to the air. It wasn’t B. B. King’s, but it captured the same soulful essence. The ribs arrived, glistening with a deep, mahogany-colored sauce. The meat practically fell off the bone, and the flavor – a symphony of sweet, spicy, and smoky – transported me. It was a taste of pure, unadulterated comfort, the kind that sticks with you and always brings you back home. This recipe attempts to recapture that very feeling.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 6 to 8 hours (including 3 hours simmering the sauce)
• Total Time: 6 hours 20 minutes to 8 hours 20 minutes
• Servings: 2
• Yield: Approximately 2 pounds of ribs
• Dietary Type: Not specified, contains meat and soy

Ingredients

• 2 lbs pork loin ribs

Dry Spice Rub:

• 1 cup chili powder
• 1 tablespoon garlic powder
• 1 teaspoon onion powder
• 1⁄2 teaspoon cumin
• 1 1⁄2 teaspoons salt
• 2 tablespoons seasoning salt

Barbeque Sauce:

• 4 cups tomato sauce
• 1⁄2 cup tomatoes, diced
• 1⁄4 cup brown sugar, firmly packed
• 1⁄4 tablespoon Worcestershire sauce
• 2 tablespoons onions, dried
• 1⁄4 cup soy sauce
• 1⁄4 cup water

Equipment Needed

• Large bowl
• Saucepan
• Grill or Smoker
• Aluminum foil (optional)

Instructions

1. Prepare the Ribs: Generously rub the pork loin ribs with a portion of the dry spice rub. Ensure all surfaces are well coated. Reserve the remaining dry spice rub for the barbeque sauce.
2. Refrigerate: Place the spiced ribs in a covered container or wrap tightly in plastic wrap and refrigerate for 4-6 hours. This allows the flavors to penetrate the meat.
3. Make the Barbeque Sauce: In a medium to large saucepan, combine the tomato sauce, diced tomatoes, brown sugar, Worcestershire sauce, dried onions, soy sauce, water, and 1/2 cup of the remaining dry spice rub.
4. Simmer the Sauce: Cook the sauce over very low heat for 3 hours, stirring occasionally to prevent sticking and ensure even cooking. The low heat and long cooking time allow the flavors to meld and deepen, creating a rich, complex barbeque sauce.
5. Prepare the Grill or Smoker: Preheat your grill or smoker over low heat until hot. Aim for a consistent, low temperature to ensure the ribs cook evenly without burning. If using a charcoal grill, arrange the coals to create an indirect heat zone. If using a smoker, follow the manufacturer’s instructions for maintaining a low and steady temperature.
6. Cook the Ribs: Add the ribs to the preheated grill or smoker. Cook, covered, for 3-5 hours, depending on the thickness of the ribs and the temperature of your grill or smoker. Maintaining a low and slow cooking process is key to tender, fall-off-the-bone ribs. You can wrap the ribs in aluminum foil for a portion of the cooking time to help retain moisture, this is known as the Texas Crutch. Typically, you’d wrap them after about 2-3 hours of smoking, then unwrap them for the final hour to allow the bark to set.
7. Baste with Sauce: During the last 30 minutes to an hour of cooking, brush the ribs with the barbeque sauce. Apply the sauce in thin, even layers, allowing each layer to caramelize slightly before adding the next. This builds a flavorful and sticky glaze.
8. Check for Doneness: The ribs are done when the meat is very tender and easily pulls away from the bone. You should be able to insert a fork between the bones with little resistance.
9. Rest and Serve: Remove the ribs from the grill or smoker and let them rest for about 10 minutes before cutting. This allows the juices to redistribute, resulting in more tender and flavorful ribs. Serve with the remaining barbeque sauce, coleslaw, and corn on the cob.

Expert Tips & Tricks

• Spice Rub Customization: Feel free to adjust the dry spice rub to your liking. Add a pinch of cayenne pepper for extra heat, or a tablespoon of smoked paprika for a smoky depth.
• Smoking Wood: If using a smoker, experiment with different types of wood chips to impart unique flavors to the ribs. Hickory and mesquite are classic choices for a strong smoky flavor, while applewood and cherry wood offer a milder, sweeter smoke.
• Low and Slow is Key: The key to tender, fall-off-the-bone ribs is to cook them low and slow. Resist the urge to increase the heat, as this will only result in tough, dry ribs. Patience is your friend!
• Make-Ahead Sauce: The barbeque sauce can be made several days in advance and stored in the refrigerator. This allows the flavors to meld even further.
• Dry Brining: For even more flavorful ribs, try dry brining. Apply the dry spice rub 24 hours before cooking and leave the ribs uncovered in the refrigerator. This allows the salt to penetrate the meat and draw out moisture, resulting in a more flavorful and tender final product.

Serving & Storage Suggestions

Serve these B. B. King’s Restaurant Barbequed Ribs hot off the grill or smoker. Garnish with a sprinkle of fresh parsley or chopped green onions for a pop of color. They pair perfectly with classic BBQ sides like coleslaw, corn on the cob, potato salad, and baked beans.

Leftover ribs can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, wrap the ribs tightly in plastic wrap and then place them in a freezer bag. They can be frozen for up to 2-3 months.

To reheat, thaw the ribs in the refrigerator overnight. Reheat in a preheated oven at 250°F (120°C) for about 20-30 minutes, or until heated through. You can also reheat them on the grill or in a skillet, basting with extra barbeque sauce to keep them moist.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value*
Calories	462 kcal	N/A
Calories from Fat	93 g	20%
Total Fat	10.4 g	16%
Saturated Fat	1.8 g	8%
Cholesterol	0 mg	0%
Sodium	7422.1 mg	309%
Total Carbohydrate	95.3 g	31%
Dietary Fiber	31.6 g	126%
Sugars	54.8 g	219%
Protein	20.5 g	41%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Variations & Substitutions

• Spicier Ribs: Add a pinch of cayenne pepper or a dash of hot sauce to the barbeque sauce for a fiery kick.
• Sweeter Ribs: Increase the amount of brown sugar in the barbeque sauce for a sweeter flavor. You can also add a tablespoon of honey or maple syrup.
• Smoked Paprika: Substitute regular paprika with smoked paprika for a smoky flavor in the spice rub.
• Vinegar-Based Sauce: For a tangy barbeque sauce, replace some of the tomato sauce with apple cider vinegar or white vinegar.
• Different Cuts of Meat: While this recipe calls for pork loin ribs, you can also use spare ribs or baby back ribs. Adjust the cooking time accordingly.

FAQs (Frequently Asked Questions)

Q: Can I use a different type of ribs?
A: Yes, you can use spare ribs or baby back ribs instead of pork loin ribs. Just adjust the cooking time accordingly, as different cuts may require longer or shorter cooking periods.

Q: Can I make the dry spice rub ahead of time?
A: Absolutely! In fact, it’s recommended. Making the rub a day or two in advance allows the flavors to meld together, resulting in a more complex and flavorful rub.

Q: How do I know when the ribs are done?
A: The ribs are done when the meat is very tender and easily pulls away from the bone. You should be able to insert a fork between the bones with little resistance.

Q: Can I use a slow cooker instead of a grill or smoker?
A: Yes, you can cook the ribs in a slow cooker. Place the ribs in the slow cooker, pour the barbeque sauce over them, and cook on low for 6-8 hours, or until the meat is very tender.

Q: What if I don’t have dried onions?
A: You can substitute fresh minced onion for the dried onions in the barbeque sauce. Use about 1/4 cup of finely minced onion and sauté it in a little oil until softened before adding it to the sauce.

Final Thoughts

These B. B. King’s Restaurant Barbequed Ribs are a labor of love, requiring patience and attention, but the reward is well worth the effort. The smoky, tender meat and the rich, flavorful barbeque sauce are a true delight. So, fire up your grill or smoker, gather your ingredients, and prepare to embark on a culinary journey to the heart of Southern barbeque. I encourage you to try this recipe, experiment with the variations, and share your feedback. Pair these ribs with a cold beer or a refreshing glass of iced tea, and enjoy the taste of summer!