American Cuisine
Buffalo Sauce Ribs
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.
JGJaydin Gulley
Recipe Creator
Recipe Details
Ingredients
- 1 rack of Baby Back Ribs
- Buffalo Hot Sauce
- 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).
Tips
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