More July 4 Recipes: Texas Brisket and BBQ Ribs From Sylvia's of Harlem

Culinaria's flag of American eats
Culinaria's flag of American eats
Lee Klein

Earlier today, we kicked off our Cookbook series with a patriotic July 4th-inspired look at Culinaria: The United States (A Culinary Discovery). Now we offer two of the book's recipes that might be useful for this weekend's festivities. One is for barbecue ribs from the renowned Sylvia's of Harlem. The other is for a dry-rubbed-and-mopped barbecue beef brisket Texas-style. Have a fun Fourth.



From Culinaria: "The famous Sylvia's of Harlem opened its doors in

1961 with only four tables and a counter that seated ten. Sylvia's

restaurant grew into a major food establishment serving some of the

finest soul food anywhere... Her food was in such demand that she has

had to move three times to increasingly larger spaces."

Sylvia's Barbecue Ribs

2 slabs pork ribs, about 6 pounds

1 Tbsp salt

1 Tbsp freshly ground pepper

1 Tbsp dried red pepper flakes

2 cups white vinegar

2 celery stalks, finely chopped

1 green pepper, seeded and finely chopped

1 medium onion, finely chopped

2 cups bottled hot sauce, such as Tabasco

2 cups Italian tomatoes, crushed

1 1/2 cups sugar

2 large lemons, juiced and rinds chopped

Mix salt, black pepper, and red pepper together in a bowl. Rub the

mixture into and over ribs. Add vinegar, cover and place in the

refrigerator overnight. Preheat the oven to 350F. Roast the ribs for 2

hours and transfer ribs to a new pan. Increase the heat to 400F and

continue to roast for an additional 30 minutes.

In a blender or a food processor, puree celery, bell pepper, onion and

lemon rinds and juice. Place themixture into a saucepan and simmer for

15 minutes. Spoon over the ribs. Makes 6 to 8 servings.

From Culinaria: "Texas is best known for beef brisket barbecue,

dry-rubbed with herbs and spices before it is pit-smoked. Basting

sauces (called 'mopping sauces' because they actually are applied in

commercial barbecue operations using cotton mops) are brushed on the

meat from time to time during the pit smoking."

Barbecue Beef Brisket

One 8 to 12 pound beef brisket (well marbled with fat and covered with at least 1/4 inch of fat)

Dry rub:

1/2 cup paprika

1/4 cup chili powder with spices (such as Gebhardt's)

3 Tbsp ground black pepper

3 cloves of garlic finely minced, or 2 tsp garlic powder

3 Tbsp grated onion or 2 Tbsp onion powder

3 Tbsp sugar

Mopping sauce:

12 oz light beer

1/2 cup white vinegar or cider vinegar

1/3 cup corn oil or canola oil

1/4 cup Worcestershire sauce

1 Tbsp chili powder with spices (such as Gebhardt's)

1 tsp bottled hot sauce

2 tsp dry mustard

2 tsp salt

1/2 cup bourbon whiskey

1/4 cup minced onion

3 cloves of garlic

Combine well all ingredients for the dry rub. Massage the dry rub into

the meat the night before it is to be cooked. Wrap the meat in plastic

wrap and refrigerate.

Preheat the oven to 225F. Wrap the brisket loosely with metal foil and

place in oven. Combine the ingredients for the wet mop in a heavy

non-reactive saucepan (such as stainless steel). Bring to a boil, then

simmer for 10 minutes. Cool mixture and use to baste the meat every

half hour, turning meat every hour. Cook 1 to 1 1/4 hours per pound.


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