Tag Archives: ribs

Sweet and Spicy Ribs

Cooking ribs takes some dedication and patience. The only things that makes a good rack of ribs are the sauce and a nice crunchy bark. (Notice I didn’t say marinade or rub? – “Aint, nobody got time for that!”) Sure there are some folks that do all of the above – wait, let’s break it down.

Marinade – if you marinade ribs, most of the marinade will be absorbed by the rib bone -when was the last time you ate a rib bone?

Rub  – (aka “burn”) There is almost no fat on ribs (where it counts) and none of that flavor will be able to “hitch a ride” into the meat  – like an Eye Round Roast; it will just burn like flash paper on the outside of the rib rack.

Sauce – effectively a marinade with a more intense flavor profile that is cut with broth or water to cover the meat during a long cooking process. Using a sauce on low heat over a longer period of time, better penetrates leaner cuts. Never boil a lean cut in a sauce – there is no point – Willy Wonka already tried to make a similar chewing gum.

We are going to make a sauce for the ribs that has intense flavor, similar to my Lake House Ribs, but this time – they are going to be sweeter and richer:

The Sauce:

Chili Powder
Paprika
Honey
Agave
Lime
Garlic
Salt
Papper
Sriracha
Mustard
Tomato Paste
Brown Sugar
Sesame Oil
Olive Oil
Vinegar
Beef Broth

Note: make enough sauce to cover the ribs 1/4 of the way up; you never want to completely submerge the bone! But poor some sauce in the center of the rack to help penetrate the flavor.

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Cook the rack(s) in the oven on 275 for 4-5 hours, top side down. (patience)

Next, preheat your grill to 450 degrees, and “slap those ribs” down (face down) for about 4 minutes to start the barking process. Reduce the heat to low and move the racks to the top shelf (face up). Maintain a temperature of about 415 degrees lid down. We are trying to caramelize all those sugars we added in the sauce.

Baste every 5-6 minutes with the pan “juice,” flipping the rack(s) every second baste. You should flip three times until the rack is face up again.

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First baste

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Third baste

After cooking the meat for the last 5-6 minutes, during the third baste, remove the meat and let it rest for 5 minutes under the cover of aluminum foil. Then cut with a serrated knife and serve warm.

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Enjoy with some good friends and beer!

Cheers!

 

Lake House Ribs

A few weeks ago the family went up visit my uncle on the lake. One night he cooked these amazing ribs that I now call “Lake House Ribs.”

He and I both have similar cooking styles, where you add a little of “this” and “that” as you go along – and if it turns out good, you commit it to memory and try it again next time. We were talking in the kitchen and I got to observe his process.

Tonight I tried to remember how he prepared his ribs and make them for my family and myself. This is what I came up with (with my own embellishments):

The sauce:

Stick of butter melted
Chicken stock
Soy sauce
Sesame oil
Ketchup
Mustard (brown or Dijon)
Honey
Salt
Pepper
Minced Garlic
Sriracha
Worcestershire sauce
Parsley
Oregano
Thyme
Stout Beer (optional)

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Cut the rack of ribs and place them flesh side down in a baking tray. Don’t spare any of the juice from the package.

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Pour enough sauce into the tray to submerge the ribs about half way. I dusted them with Chili powder and Paprika for safe keeping.

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Preheat the oven to 215 degrees. When heated let the meat cook for 4 hours. Giving them a wiggle every once in a while.

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Remove from the oven and preheat the grill to 420 degrees. W are now going to give the meat a nice “bark.” Braising the outside and basting as we go…

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Once your satisfied with them and they have a nice and crispy outer edge…

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Serve with a tall beer!

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As Always please like, comment and share! Check me out on Social Media.

Enjoy!