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FREDDY'S RIBS INSPIRED BY HOUSE OF CARDS

Picture for Freddy's Ribs inspired by House of Cards

6,383,027 views  Frank Underwood is many things: A husband. A politician. A machiavellian sexual deviant with a bloodlust for power. A purveyor of fine Carolinian barbecue. Opening just for him at 7:30AM is Freddy's Ribs, a southern barbecue joint that we can surmise is serving 'cue up in the style of Underwood's hometown of Gaffney, South Carolina. Just in time for Father's Day, here's three different means by which to achieve that genuine Southern barbecue, even from the confines of a 4th-story walkup.

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INGREDIENTS

chili powder

3 tbsp chili powder

garlic powder

1 tbsp garlic powder

onion powder

1 tbsp onion powder

paprika (sub with smoked paprika for oven method)

1 tbsp paprika (sub with smoked paprika for oven method)

ground mustard

2 tbsp ground mustard

dried oregano

1 tbsp dried oregano

kosher salt

1 tbsp kosher salt

black pepper

1 tbsp black pepper

white pepper

1 tbsp white pepper

cumin (optional, omit for oven method)

1 tbsp cumin (optional, omit for oven method)

cayenne pepper (optional)

1 tsp cayenne pepper (optional)

full racks of pork spare ribs

3 full racks of pork spare ribs

apple cider vinegar

2 cups apple cider vinegar

tomato puree (sub with 1 1/2 cups ketchup for oven method)

2 cups tomato puree (sub with 1 1/2 cups ketchup for oven method)

dark brown sugar (increase to 3/4 cup for oven method)

¼ cup dark brown sugar (increase to 3/4 cup for oven method)

paprika

½ tsp paprika

garlic powder

1 tsp garlic powder

onion powder

1 tsp onion powder

salt

1 tsp salt

ground mustard (sub with 1/4 cup yellow mustard for oven method)

2 tsp ground mustard (sub with 1/4 cup yellow mustard for oven method)

Worcestershire sauce

2 tsp Worcestershire sauce

smoky bourbon

½ cup smoky bourbon

liquid smoke

1 tbsp liquid smoke

apple juice in a spray bottle

1 cup apple juice in a spray bottle

DIRECTIONS

1.

Combine first 11 ingredients in a medium bowl, whisk to combine.  Pat ribs dry, remove membrane, and coat liberally with dry rub, making sure to cover every nook and cranny.  Wrap tightly with plastic wrap and refrigerate for at least 4 hours, ideally overnight.

chili powder

3 tbsp chili powder

garlic powder

1 tbsp garlic powder

onion powder

1 tbsp onion powder

paprika (sub with smoked paprika for oven method)

1 tbsp paprika (sub with smoked paprika for oven method)

ground mustard

2 tbsp ground mustard

kosher salt

1 tbsp kosher salt

dried oregano

1 tbsp dried oregano

black pepper

1 tbsp black pepper

white pepper

1 tbsp white pepper

cumin (optional, omit for oven method)

1 tbsp cumin (optional, omit for oven method)

cayenne pepper (optional)

1 tsp cayenne pepper (optional)

full racks of pork spare ribs

3 full racks of pork spare ribs

2.

In a large saucepan, combine remaining ingredients, whisk to combine, and cook at a bare simmer for 1 1/2 hours, or until thick and syrupy.  Can be made and refrigerated ahead of time - reheat before use.

apple cider vinegar

2 cups apple cider vinegar

tomato puree (sub with 1 1/2 cups ketchup for oven method)

2 cups tomato puree (sub with 1 1/2 cups ketchup for oven method)

dark brown sugar (increase to 3/4 cup for oven method)

¼ cup dark brown sugar (increase to 3/4 cup for oven method)

paprika

½ tsp paprika

salt

1 tsp salt

onion powder

1 tsp onion powder

garlic powder

1 tsp garlic powder

ground mustard (sub with 1/4 cup yellow mustard for oven method)

2 tsp ground mustard (sub with 1/4 cup yellow mustard for oven method)

smoky bourbon

½ cup smoky bourbon

Worcestershire sauce

2 tsp Worcestershire sauce

liquid smoke

1 tbsp liquid smoke

apple juice in a spray bottle

1 cup apple juice in a spray bottle

3.

Prepare smoker according to manufacturer directions or your favorite time-honored family tradition.  Stabilize heat at 225°F - arrange ribs as desired, and smoke for 2-3 hours, or until meat is tender but still holding onto the bones.  Repeatedly baste the meat with barbecue sauce and spray with apple juice every 30 minutes.  Remove from grill, allow to rest in aluminum foil for 10 minutes before slicing, saucing, and serving.

4.

Prepare dry rub and barbecue sauce as described above, making substitutions as noted in the ingredients list.  Prepare ribs as usual, and preheat oven to 250°F.  Place the ribs on an aluminum foil-lined rimmed baking sheet, on a wire rack.  Combine whiskey and liquid smoke, and sprinkle evenly over ribs.  Wrap tightly in aluminum foil and bake for 2-2 1/2 hours, until tender but not falling apart.  Uncover, baste with barbecue sauce, and continue to roast for another 1 1/2 hours.  Baste with barbecue sauce every time the sauce looks sticky and loses its sheen, every 20-30 minutes.  During the last 10 minutes of cooking, increase oven temperature to 500°F to create a crust on the exterior of the ribs.  Brush with sauce, slice, and serve.

5.

Prepare ribs as described above (liquid smoke version), but omit liquid smoke.  Before sprinkling with whiskey, place ribs on a wire rack.  Line a deep wok with aluminum foil, and fill with about a cup of wood chips (hickory & oak).  Place over medium-high heat, and cook until just starting to smoke, about 5 minutes.  Place ribs on top, and cover with aluminum foil, crimping the edges tightly so no smoke escapes.  Lower heat to medium, and smoke for 10 minutes, before removing from the heat and resting for an additional 20.  Remove ribs from foil, sprinkle with plain whisky, and continue recipe as described above.

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