Archive for category Ribs
I’m calling these Rub n’ Slather Ribs because they are cooked in two stages. Overall, these ribs take about four hours to cook at a low temperature of 250 degrees. The first stage is to cook them for two hours after applying a rub. After the first two hours, you add barbecue sauce and cook for an additional two hours.
I really dislike store-bought barbecue sauce. It doesn’t matter what the brand is; the stuff just doesn’t taste good to me. One of the things I dislike about them is the “smoke” taste. If you, on the other hand, like that smoky flavor, you can simply add “Liquid Smoke” to the homemade barbecue sauce.
The rub calls for an ingredient called Vulcan’s Fire Salt. This indispensable little condiment can be ordered from The Spice House, and it’s one of the things I keep in my spice cabinet. If you don’t have it or don’t want to wait to try these, you can always use a Cajun spice — which can be purchased at your local supermarket. The barbecue sauce also calls for a bit of a specialty product called Slap Ya Mama. You can also replace that with a Cajun spice. However, I highly recommend that you get both of these and stock this stuff.
This recipe works with both baby back ribs and regular ribs.
3.5-4 lbs pork ribs (baby back or otherwise)
Ingredients for Pig Rub
2 tsp garlic powder
2 tsp cumin
2 tsp paprika
2 tsp chili powder
2 tsp oregano
1 tsp white pepper
1/2 cup light brown sugar
2 tsp coriander
2 tsp Vulcan’s Fire Salt
1 tsp fresh-ground black pepper
Ingredients for Pork Slather Barbecue Sauce
16 oz tomato sauce
4 tbsp tomato paste
1/3 cup ketchup
3/4 cup dark brown sugar
2 tbsp Slap Ya Mama Cajun spice
1 tbsp dry mustard
1 tsp turmeric
1 tbsp onion powder
3 tbsp minced garlic
2 tbsp Dijon mustard
1 tsp Worcestershire sauce
1 tbsp soy sauce
4 tbsp balsamic vinegar
1 tbsp fresh-ground black pepper
1.5 tsp sea salt
Mix together all the ingredients for both the rub. Be sure to mix well.
Prepare the ribs by cutting the top flap off each rack of ribs. Keep for use in another recipe, like say, a black bean soup (which I promise to get to).
Line baking dishes with aluminum foil (depending upon how many racks of ribs you’re cooking). Apply the rub liberally to both the underside and the top of the ribs. The idea here is to have absolutely none left over.
Place in the foil-lined baking dish(es) and cook for two hours, uncovered, at 250 degrees.
While the ribs are cooking, mix all of the ingredients together for the barbecue sauce. Whisk at the end to ensure that everything is incorporated.
At the end of two hours, remove the ribs from the oven and slather the top with barbecue sauce. Be sure to cover the whole area using a brush. Cover the ribs with aluminum foil and return to the oven for another two hours. After two hours, remove the aluminum foil and switch the oven to “Broil.” Leave the ribs in for an additional 5-8 minutes. Be sure to put the oven hood on and open a window. I’ve set off many a smoke detector with this kind of behavior.
I absolutely love barbecued baby back ribs. However, I’m not a fan of traditional, store-bought, ketchup-based barbecue sauce. It just doesn’t work for me, for the most part, unless I’m making my own barbecue sauce.
This recipe is unbelievably good. It’s tasty without that “smoky” flavor. I’ve always said that Asian barbecue is far superior to American, and this recipe will prove that opinion out.
2 lbs of pork baby back ribs
2 cloves of garlic, minced
Chinese barbecue sauce (recipe follows)
Ingredients for Chinese Barbecue Sauce
6 tbsp honey
3 tbsp low-sodium soy sauce or Tamari
3 tbsp Hoisin sauce
2 tsp white pepper
1 tbsp Chinese Five-Spice Powder
1 tbsp sesame oil
First, make your barbecue sauce by vigorously whisking all of the ingredients together. Put in a small pan and heat on medium-low for about 10 minutes. Set aside and allow to cool.
Once the barbecue sauce has cooled, rub the baby back ribs with the minced garlic and about two-thirds of the barbecue sauce, place in a glass roasting pan and allow it to marinate overnight. You do not need to refrigerate the rest of the barbecue sauce.
When you’re ready to cook the ribs preheat the oven to 325 degrees. Wrap the ribs in two layers of aluminum foil, making sure there is no opportunity for leakage. Roast in a 325 degree oven for about 3 hours.
After 3 hours, unwrap the ribs and place in a roasting pan. Switch the oven to “broil.” Brush the top of the ribs with the remaining barbecue sauce, and broil for 3-5 minutes. Remove from the oven, cut the ribs, and serve.
If my mother were alive, she’d hit me on the side of the head for saying that grilled pork ribs are like the Second Coming of Christ. She isn’t, so I will indeed make that analogy. I don’t know about you, but sometimes I get tired of those smoky ketchup-based barbecue sauces and like to think a bit out of the box. These are incredible ribs, mostly because they aren’t allowed to sit on the grill for longer than 15 minutes. The grill is used to apply the barbecue glaze and brown the ribs. Instead, the ribs are baked in the oven before grilling.
You can buy ribs two ways — as a rack (which you’ll have to cut after grilling) or ribs that are already separated. The last time I made these, I bought the ones already separated. It’s much less aggravating. I’d rather spend my time cooking than presenting food. I’m thinking cookout here, so this recipe is for about six pounds of ribs.
Ingredients for Baking Ribs
6 lbs. Pork Ribs
1-2 small onions, sliced into rings
1-2 lemons, sliced into rings
Sea salt and pepper
Directions for Baking Ribs
Place the ribs in shallow baking pans (I like to line mine with aluminum foil first to minimize cleanup). Cover with sliced onions and lemons. Salt and pepper to taste. Bake covered in a pre-heated 375-degree oven for 1 hour and 20 minutes or until ribs are tender. (This should not require more than 1 hour and 30 minutes tops.) Remove the ribs and set aside. Simple as that.
Ingredients for Barbecue Glaze
2 cups of plum jam (Trappist makes a great plum jam)
1/4 cup vinegar (red wine, apple cider or malt works)
1/2 cup honey
1/4 cup canola oil
6-8 cloves garlic, minced
1/2 cup finely chopped onion
2 tbsp. dried ground ginger powder
1/2 tsp. white pepper
1 tbsp. chili garlic paste (see the Stock This Stuff page for more info)
Directions for Grilling Ribs
First, put the oil, onion and garlic and chili garlic paste in a microwave safe dish and cover with plastic wrap. Microwave for about 3 minutes or until the onions are tender. Stir once or twice during the process. Remove it from the microwave and allow the mixture to cool just a bit.
Once cooled, mix all the ingredients together with a whisk. This makes a great barbecue glaze, a little sweet and a little spicy. I might add that it’s great without the chili garlic paste (if you’re inviting weenies to your barbecue), but I find that the chili garlic paste adds just the right amount of zing.
Fire up your grill and get ready! Cook the ribs for about 10-15 minutes, basting frequently with the glaze and turning them several times until they become golden brown. You can serve the ribs with the rest of the glaze. These are falling-off-the-bone outrageous.