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Soulful Mr T
Citizen
Username: Howardt
Post Number: 593
Registered: 11-2004
| | Posted on Sunday, June 26, 2005 - 7:27 pm: |     |
Taken me a few years but I've gotten my grilled ribs recipe to where I really like it. Wow, spicy and savory, sweet and tender, meat falling off the bone, the sticky sauce stuck to each rib.
Here's MY secret recipe: I rub a dry mix of herbs and spices on baby back pork ribs (salt, pepper, rosemary, oregano, parsley, chopped red peppers, whatever else you got) and put in a shallow roasting pan. Pour a cup of chicken broth in the pan (I got that step from Emeril) and cover with foil. Bake at 325 for 2.5 - 3 hours.
Make your BBQ sauce while the ribs are baking. Start by sauteeing lots of finely chopped garlic and onions in olive oil. When they're soft and clear, add whatever measures you like of: ketchup, soy sauce, honey, beer or wine, strawberry preserves, mustard, etc, etc. You need ketchup and honey to make it savory and make the sticky glaze on the ribs.
When ribs come out of oven, let them cool and then pour, brush and/or slather with the sauce and grill over direct medium-to-high heat, only long enough to glaze ribs with sauce, maybe 10, maybe 15 minutes a side. Turn them ONCE only.
They can be served hot right off the grill, or if it's hot as hell outside, like tonight, you can let them cool and serve them at room temp with rice and a nice cucumber salad with thinly sliced red onion.
The 2.5 hours in oven makes them tender and the grilling makes the sauce glaze and sticky and sweet and ooooh, man, are they good.
Almost any kind of wine or beer is good with these but tonite I had a rum and diet coke. With lime.
Enjoy. |
tulip
Citizen
Username: Braveheart
Post Number: 2569
Registered: 3-2004
| | Posted on Sunday, June 26, 2005 - 7:42 pm: | |
That sounds delicious. By coincidence, I braised beef ribs tonight. I placed olive oil in the pan, and browned the ribs on all sides, leaving a little "caramelization" on the pan. Put meat aside, amd in the caramelization, I browned mushrooms, onions, green onions, celery. Put veggies aside. Placed beef back in pan. Added one can of tomato paste, one can of stewed tomatoes, a dollop of Worcestireshire sauce, a dash of tobasco sauce, about a fourth cup of balsamic vinegar, fresh parsley, sage, rosemary, thyme, dill, turmeric, cilantro, garlic, salt and pepper. Then simmer on low for over an hour. Boil small new potatoes in water. When soft, blend into beef mixture. Keep adding water as needed in the pan, to keep the level above the beef. Then, when the beef is soft, and the potatoes are soft, take 'em out.
Warm the veggies up, and serve with ribs.
Yum. Also, you should add red wine early in the mix, for some extra zip.
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Soulful Mr T
Citizen
Username: Howardt
Post Number: 595
Registered: 11-2004
| | Posted on Sunday, June 26, 2005 - 7:48 pm: | |
That sounds very nice, indeed, but it's more of a winter dish isn't it? |
tulip
Citizen
Username: Braveheart
Post Number: 2570
Registered: 3-2004
| | Posted on Sunday, June 26, 2005 - 7:53 pm: | |
Yup, I guess, but we have the A/C on so strong, it feels like winter in here. |
Frodo Lives
Citizen
Username: Mfpark
Post Number: 1794
Registered: 9-2001
| | Posted on Sunday, June 26, 2005 - 8:10 pm: | |
Both sound great. But for me, my favorite ribs are made by either calling Marshall to see if he has smoked any that day, or calling Jesse at Heart and Soul (if it is Thursday-Saturday). Cleaning up is a whole lot easier this way. |
Morrisa da Silva
Citizen
Username: Mod
Post Number: 214
Registered: 12-2003
| | Posted on Tuesday, June 28, 2005 - 9:02 am: | |
Thanks Soulful Mr. T. - I've always done my ribs all the way on the grill (with indirect heat) but its a big pain and takes a lot of watching to make sure the coals are good and ribs don't burn. I'm going to try your recipe soon. |
Soulful Mr T
Citizen
Username: Howardt
Post Number: 599
Registered: 11-2004
| | Posted on Tuesday, June 28, 2005 - 10:18 am: | |
Morris, it's an [almost] foolproof way of perparing ribs. Cooking them in the oven with the dry rub for 2-3 hrs makes them tender and flavorful - it cooks them completely. They should be very tender with meat begining to fall off the bone when you take them out of the oven. (Handle them carefully so the racks stay together on the grill, and subsequently on the nicely garnished platter.)
Slathering them with a nice piquint sauce (with something sweet like honey and/or jam in it to make it glaze stickily) is easy and requires only brief grilling. (Sauce should be very liquidy at first, with small chuncks of onion and garlic, soy sauce, ketchup, mustard, beer, whatever and simmered down to a slightly thicky sticky chuncky goo.)
TIP: Do NOT walk away from the ribs on the grill. They WILL burn quickly if you don't watch them, with all that sugar on them. 15 minutes each side is probably too much. And as I said above, TURN THEM ONLY ONCE or they will get tough and begin to fall apart. |
Morrisa da Silva
Citizen
Username: Mod
Post Number: 221
Registered: 12-2003
| | Posted on Tuesday, June 28, 2005 - 10:01 pm: | |
Thanks for all the tips S. Mr. T! |
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