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Texas-style ribs that will melt in your mouth

In a special week-long series called "Ribs 5 Ways in 5 Days," "Today" goes in search of the best-tasting ribs from around the country. Day two takes viewers to Dallas, Texas, where Kent Rathbun, executive chef of the Abacus and Jasper's restaurants, was invited to share his barbecue secrets. Here are the recipes:Ancho Barbecue SauceKent RathbunServing size: 8Preparation time: 2 hours1. In a smoker
/ Source: TODAY

In a special week-long series called "Ribs 5 Ways in 5 Days," "Today" goes in search of the best-tasting ribs from around the country. Day two takes viewers to Dallas, Texas, where Kent Rathbun, executive chef of the Abacus and Jasper's restaurants, was invited to share his barbecue secrets. Here are the recipes:



Ancho Barbecue SauceKent Rathbun

Serving size: 8

Preparation time: 2 hours

1. In a smoker, smoke onions and garlic for one hour.

2. In a large sauce pot, add bacon fat and saute onions and garlic until caramelized.

3. Add ancho chilies, chipotle peppers, chili de arbol, black peppercorns and bay leaf.

4. Deglaze with champagne vinegar, Worcestershire and orange juice and reduce by 2/3.

5. Add ham hock and ketchup, and cook on very low heat until smoky flavor develops, approximately 60 minutes.

6. Finish with Tabasco sauce and lime juice.

7. Steep cilantro for 10 minutes.

8. Pass through a large hole china cap and season with kosher salt and cracked black pepper.

9. Serve.

912313126935onion1cup1 cup onion, choppedgarlic8clove8 cloves garlic, choppedbacon fat2ounce2 ounces bacon fatancho chili22 each ancho chili, stemmed and seededchipotle peppers1tablespoon1 tablespoon chipotle peppers (in adobo sauce)black peppercorns1tablespoon1 tablespoon black peppercornsbay leaf11 each bay leafchampagne wine vinegar4tablespoon4 tablespoons champagne wine vinegarworcestershire sauce4tablespoon4 tablespoons Worcestershire sauceorange juice2cup2 cups orange juicesmoked ham hocks11 each smoked ham hocksketchup4cup4 cups ketchuptabasco sauce1tablespoon1 tablespoon Tabasco saucelimes22 each limes, juicedcilantro2tablespoon2 tablespoons cilantro, choppedkosher salt1tablespoon1 tablespoon kosher saltcracked black pepper2tablespoon2 tablespoons cracked black pepper

Texas Peach Barbecue Sauce Kent Rathbun

Serving size: 8

Preparation time: 2 hours

1. In a smoker, smoke onions and garlic for 1 hour.

2. In a large sauce pot, add bacon fat and saute onions and garlic until caramelized.

3. Add peaches, brown sugar, black peppercorns and bay leaf.

4. Deglaze with champagne vinegar, Worcestershire and orange juice and reduce by 2/3.

5. Add ham hock and ketchup, and cook on very low heat until smoky flavor develops, approximately 60 minutes.

6. Finish with Tabasco sauce and lime juice.

7. Steep cilantro for 10 minutes.

8. Pass through a large hole china cap and season with kosher salt and cracked black pepper. 9. Serve.

91231312693527771onion1cup1 cup onion, choppedgarlic8clove8 cloves garlic, choppedbacon fat2ounce2 ounces bacon fatpeaches2cup2 cups peaches (fresh), peeled and choppedbrown sugar1cup1 cup brown sugarblack peppercorns1tablespoon1 tablespoon black peppercornschampagne wine vinegar4tablespoon4 tablespoons champagne wine vinegarworcestershire sauce4tablespoon4 tablespoons Worcestershire sauceorange juice2cup2 cups orange juicesmoked ham hock1 each smoked ham hockketchup4cup4 cups ketchuptabasco sauce1teaspoon1 teaspoon Tabasco saucelimes22 limes, juicedcilantro2tablespoon2 tablespoons cilantro, choppedkosher salt1tablespoon1 tablespoon kosher saltcracked black pepper2tablespoon2 tablespoons cracked black pepper

Texas Style Beef RibsKent Rathbun

Serving size: 8

For the baste:

1. Mix together the barbecue sauce and vinegar. Set aside.

For the ribs:

1. On a large sheet pan, rub the racks with olive oil and season with the barbecue rub, making sure all sides are covered.

2. On a medium to low-temperature wood grill (about 225 degrees), place the ribs on the grill and slow cook the ribs on both sides.

3. While the ribs are cooking begin to baste the ribs with the barbecue baste. Continue to cook and turn the racks so they don’t get too charred.

4. Once the meat can be pulled away from the bone and the meat starts to become tender, remove from heat and serve. This process should take 2 to 3 hours. (Remember: Good ribs take time.)

912313160481620962693554554ancho barbecue sauce1cup1 cup Ancho Barbecue Saucechampagne wine vinegar2cup2 cups champagne wine vinegarbeef ribs8rack8 racks beef ribs (4 bones each)olive oil4ounce4 ounces olive oilrathbun family barbecue rub0.5cup1/2 cup Rathbun family barbecue rub

Hickory Smoked BrisketKent Rathbun

Serving size: 8

Preparation time: 5 hours

For the baste:

1. Mix together the barbecue sauce and vinegar. Set aside.

For the brisket:

1. On a large sheet pan, rub the brisket with olive oil and season with kosher salt, garlic salt, onion salt and cracked black pepper making sure all sides are covered.

2. Place meat in a wood smoker (about 225 degrees), and slow cook for 20 to 22 hours. (I know that sounds like a long time, but it’s worth it.) And you will have to add wood to maintain the temperature.

3. While the briskets are cooking begin to baste with the barbecue baste, continuing cooking and basting.

4. After 16 to 18 hours the meat should be very dark and firm.

5. Continue basting the brisket until it tenders out.

6. Remember to slice from the small corner and across the grain.

9123131604812693554554ancho barbeque sauce1cup1 cup ancho barbeque saucechampagne wine vinegar2cup2 cups champagne wine vinegarbeef brisket11 large beef brisket, trimmed of fatolive oil4ounce4 ounces olive oilkosher salt4tablespoon4 tablespoons kosher saltgarlic salt2tablespoon2 tablespoons garlic saltonion salt2tablespoon2 tablespoons onion saltcracked black pepper4tablespoon4 tablespoons cracked black pepper

Rathbun Family Barbecue RubKent Rathbun

Serving size: 1

Preparation time: 10 minutes

1. Mix ingredients together and store in dry container.

912313126935garlic2ounce2 ounces granulated garliconion2ounce2 ounces granulated onioncayenne pepper1ounce1 ounce cayenne pepperwhite pepper0.5ounce1/2 ounce white pepperblack pepper1ounce1 ounce black peppersalt4ounce4 ounces saltpaprika4ounce4 ounces paprikabrown sugar3ounce3 ounces brown sugar

Baked Potato SaladKent Rathbun

Serving size: 8

Preparation time: 1 hour 30 minutes

1. In a large bowl toss potatoes in canola oil and kosher salt until coated.

2. Place potatoes on a sheet pan and bake at 350 degrees until potatoes are tender.

3. While potatoes are baking, cook bacon in a small pan until crisp, then drain excess bacon fat and set bacon aside.

4. When potatoes are done and cool enough to work with, cut potatoes in large chucks and place in a large mixing bowl.

5. Add in bacon, sour cream, green onions, cheddar cheese and butter.

6. Season with kosher salt and black pepper and fold all ingredients together being careful to leave the potatoes chunky.

9123131604842693560497red potatoes2pound2 pounds red potatoes, washedcanola oil2ounce2 ounces canola oilkosher salt2teaspoon2 teaspoons kosher saltbacon8ounce8 ounces bacon, diced and cooked crispsour cream1cup1 cup sour creamgreen onion1bunch1 bunch green onion, choppedsharp cheddar cheese8ounce8 ounces sharp cheddar cheese, gratedbutter4ounce4 ounces butterkosher salt2teaspoon2 teaspoons kosher saltcracked black pepper2tablespoon2 tablespoons cracked black pepper

Green Tomato-Golden Beet PicklesKent Rathbun

Serving size: 8

Preparation time: 15 minutes

1. In a large bowl mix together sliced tomatoes, beets, watermelon radishes and red onions. Set aside.

2. In a large sauce pot, bring to a boil champagne vinegar, mustard seeds, garlic, chiles de arbol, sugar and salt.

3. Continue to cook on medium high heat until mixture has reduced by half.

4. Remove from heat and pour over pickles.

5. Let sit for about 2 minutes, then add crushed ice to cool the brine.

9123131269356048660492green tomatoes2cup2 cups green tomatoes, sliced in half moonsgolden beets1cup1 cup golden beets, peeled and slicedwatermelon radish1cup1 cup watermelon radish, sliced julienne stylered onion0.5cup1/2 cup red onion, juliennechampagne wine vinegar2cup2 cups champagne wine vinegarmustard seed4tablespoon4 tablespoons mustard seedgarlic4clove4 cloves garlicchiles de arbol44 each chiles de arbol, stemmed and seededsugar4ounce4 ounces sugarkosher salt1tablespoon1 tablespoon kosher saltcrushed ice2cup2 cups crushed ice

Recipes provided by the chefs of Abacus restaurant in Dallas, Texas. Copyright 2004. All rights reserved.