I love ribs - one of the most delicious summertime treats imo. And there is almost nothing I like more than hearing about new ideas for fixing them. I mentioned one way in my b'day menu, but how do you all prefer them? Here's a couple to get us started...(I hope this thread goes for pages and pages... )
This first recipe was in B.A. last summer and Sharon (Harborwitch) and I have really had fun with it!! Be sure to at least think about playing with the 'goop' - it is so good!!!
BROWN SUGAR & BOURBON RIBS
Bon Appetit, July '05
Serving Size : 4
BASTING SAUCE:
1/2 c packed golden brown sugar
1/2 c apple butter
1/4 c bourbon whiskey
1/4 c apple cider vinegar
3 T. apple cider
2 T. Dijon mustard
RIBS:
1 T. coarse kosher salt
1 T. packed golden brown sugar
1 1/2 tsps dry mustard
1 1/2 tsps dried thyme
1 tsp ground ginger
1/2 tsp ground cinnamon
1/2 tsp cayenne pepper
2 2-2 1/4 lb. racks baby back pork ribs
---------
1 lg onion, sliced
1 cinnamon stick, broken in half
6 thin rounds peeled fresh ginger
1 1/4 c apple cider
FOR BASTING SAUCE:
Whisk all ingred. in medium bowl to blend.
FOR RIBS:
Mix first 7 ingred. in small bowl.
Using small sharp knife, loosen membrane from underside of each rib rack & pull off (or score membrane).
Rub 1 T. seasoning mix into each side of each rib rack.
Place ribs in large roasting pan.
Cover & chill at least 6 hours and up to 1 day.
Preheat oven to 325° F.
Lift ribs from pan.
Scatter onion, cinnamon stick, & ginger in pan.
Pour in Cider.
Return ribs, meat side down, to pan; cover pan with foil.
Roast ribs till meat is tender and begins to pull away from bones, about 2 hours.
Uncover; cool at least 30 minutes and up to 2 hours. (I left longer before using)
Prepare barbecue (med-high heat).
Grill ribs, till heated thru and slightly charred, about 5 min. per side.
Brush generously on all sides with basting sauce.
Grill till sauce becomes sticky glaze, about 3 min. longer per side.
Transfer rib racks to cutting board.
Cut racks tween bones into individual ribs.
Arrange on platter and serve, passing remaining sauce separately.
(After the first time of cooking these, we started playing with the recipe)
O.K. - I could not stand to throw the wonderful 'goop' in the bottom of the roasting pan away, so -
I strained the juice and added enuf more cider to make 2 cups. Reduce to ~ 1/2 cup to a nice syrupy sauce.
Pick the cinnamon stick pcs. and ginger pcs. out of the onion and saute the onions till just starting to caramelize.
I served the ribs with no more basting sauce, but topped with the onions and drizzled the reduction over all.
IT IS WONDERFUL!!
Harborwitch
Sat Nov 05 2005 - Okay! When we make the ribs we make about 4 or 5 times the rub recipe. It comes in so handy! Last week we adapted the recipe to do a couple of pork chops.
Tonight Bob did the rub on a great big pork butt roast, then we did the same stuff for the baking the ribs under a rack with the butt roast on top with foil tented. We added the bourbon and the apple butter to the pan juices after they were reduced. OMG!!!!!!! Served the whole thing with mashed Yukon golds, broccoli in cheese sauce and biscuits. It was an amazing dinner. Jean the variations on this theme are amazing!
Description:
"Be sure to remove the membrane on the underside of the ribs so that the seasonings can penetrate & fully flavor the meat."
----------
HONEY-BBQ RIBS
Recipe By :a Chef's Journey
Serving Size : 8
Ribs & Rub:
2 lbs. pork babyback ribs
Salt, white pepper, and garlic powder
Sauce:
1 pouch Onion Soup mix
3/4 c ketchup
3/4 c water
1/3 c honey
1/2 tsp pepper
1/4 tsp garlic powder
FOR RIBS:
Mix salt -- pepper, garlic powder in small bowl.
Using small sharp knife -- loosen membrane from underside of each rib rack & pull off (or score membrane).
Rub about 1 T. seasoning mix into each side of each rib rack.
SAUCE:
In 1-qt. pan, combine sauce ingredients & bring to a boil; reduce heat to low; cook 5 min., stirring occasionally.
TO BAKE:
Preheat oven to 300°.
Put ribs on oiled sheet, bone-side down. Fill bottom of pan with water & cover ribs tightly w/foil. Put ribs in oven.
Bake ribs 2 1/2 hours or till ribs are tender when pierced w/a knife. If bottom of pan dries out during cooking, add more water. Discard foil & brush ribs w/sauce. Continue baking ribs for 30 min. longer.
(At this time I chilled and kept for service.)
Preheat the grill on med-high heat. Remove ribs from oven (or frig.) & brush both sides w/sauce. Grill 3-5 min. per side, basting with sauce.
Transfer ribs to a board and let rest 5 min. Cut each rack into 2 sections and serve...with lots of napkins!!
Description:
"This sauce is wonderful if you ever roast a whole pig also!!!"
This first recipe was in B.A. last summer and Sharon (Harborwitch) and I have really had fun with it!! Be sure to at least think about playing with the 'goop' - it is so good!!!
BROWN SUGAR & BOURBON RIBS
Bon Appetit, July '05
Serving Size : 4
BASTING SAUCE:
1/2 c packed golden brown sugar
1/2 c apple butter
1/4 c bourbon whiskey
1/4 c apple cider vinegar
3 T. apple cider
2 T. Dijon mustard
RIBS:
1 T. coarse kosher salt
1 T. packed golden brown sugar
1 1/2 tsps dry mustard
1 1/2 tsps dried thyme
1 tsp ground ginger
1/2 tsp ground cinnamon
1/2 tsp cayenne pepper
2 2-2 1/4 lb. racks baby back pork ribs
---------
1 lg onion, sliced
1 cinnamon stick, broken in half
6 thin rounds peeled fresh ginger
1 1/4 c apple cider
FOR BASTING SAUCE:
Whisk all ingred. in medium bowl to blend.
FOR RIBS:
Mix first 7 ingred. in small bowl.
Using small sharp knife, loosen membrane from underside of each rib rack & pull off (or score membrane).
Rub 1 T. seasoning mix into each side of each rib rack.
Place ribs in large roasting pan.
Cover & chill at least 6 hours and up to 1 day.
Preheat oven to 325° F.
Lift ribs from pan.
Scatter onion, cinnamon stick, & ginger in pan.
Pour in Cider.
Return ribs, meat side down, to pan; cover pan with foil.
Roast ribs till meat is tender and begins to pull away from bones, about 2 hours.
Uncover; cool at least 30 minutes and up to 2 hours. (I left longer before using)
Prepare barbecue (med-high heat).
Grill ribs, till heated thru and slightly charred, about 5 min. per side.
Brush generously on all sides with basting sauce.
Grill till sauce becomes sticky glaze, about 3 min. longer per side.
Transfer rib racks to cutting board.
Cut racks tween bones into individual ribs.
Arrange on platter and serve, passing remaining sauce separately.
(After the first time of cooking these, we started playing with the recipe)
O.K. - I could not stand to throw the wonderful 'goop' in the bottom of the roasting pan away, so -
I strained the juice and added enuf more cider to make 2 cups. Reduce to ~ 1/2 cup to a nice syrupy sauce.
Pick the cinnamon stick pcs. and ginger pcs. out of the onion and saute the onions till just starting to caramelize.
I served the ribs with no more basting sauce, but topped with the onions and drizzled the reduction over all.
IT IS WONDERFUL!!
Harborwitch
Sat Nov 05 2005 - Okay! When we make the ribs we make about 4 or 5 times the rub recipe. It comes in so handy! Last week we adapted the recipe to do a couple of pork chops.
Tonight Bob did the rub on a great big pork butt roast, then we did the same stuff for the baking the ribs under a rack with the butt roast on top with foil tented. We added the bourbon and the apple butter to the pan juices after they were reduced. OMG!!!!!!! Served the whole thing with mashed Yukon golds, broccoli in cheese sauce and biscuits. It was an amazing dinner. Jean the variations on this theme are amazing!
Description:
"Be sure to remove the membrane on the underside of the ribs so that the seasonings can penetrate & fully flavor the meat."
----------
HONEY-BBQ RIBS
Recipe By :a Chef's Journey
Serving Size : 8
Ribs & Rub:
2 lbs. pork babyback ribs
Salt, white pepper, and garlic powder
Sauce:
1 pouch Onion Soup mix
3/4 c ketchup
3/4 c water
1/3 c honey
1/2 tsp pepper
1/4 tsp garlic powder
FOR RIBS:
Mix salt -- pepper, garlic powder in small bowl.
Using small sharp knife -- loosen membrane from underside of each rib rack & pull off (or score membrane).
Rub about 1 T. seasoning mix into each side of each rib rack.
SAUCE:
In 1-qt. pan, combine sauce ingredients & bring to a boil; reduce heat to low; cook 5 min., stirring occasionally.
TO BAKE:
Preheat oven to 300°.
Put ribs on oiled sheet, bone-side down. Fill bottom of pan with water & cover ribs tightly w/foil. Put ribs in oven.
Bake ribs 2 1/2 hours or till ribs are tender when pierced w/a knife. If bottom of pan dries out during cooking, add more water. Discard foil & brush ribs w/sauce. Continue baking ribs for 30 min. longer.
(At this time I chilled and kept for service.)
Preheat the grill on med-high heat. Remove ribs from oven (or frig.) & brush both sides w/sauce. Grill 3-5 min. per side, basting with sauce.
Transfer ribs to a board and let rest 5 min. Cut each rack into 2 sections and serve...with lots of napkins!!
Description:
"This sauce is wonderful if you ever roast a whole pig also!!!"
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com