Sunday, June 5, 2011
BBQ Ribs and Sauce
Now don't misunderstand me....it's all smoke and mirrors. There is no super human cooking skill here. Just a little bit of patience, a lot of tin foil, and a really dirty oven at the end of the day. In fact, if you embark upon a ribfest (or should it be ribquest) of your own please, please, please remember to put foil in the bottom of your oven before you start. The sauce WILL drip. You will probably not think through the whole "when I flip the oven to clean there isn't a way to open the door once it gets going" thing and you will manage to start your oven on fire, have smoke billowing from the windows and necessitate your children answering questions about when they became chain smokers. Not that I know anything about that but that is my cautionary tale for the day. I'm fairly sure that that could actually happen....to someone else of course.
My son hosted a mission reunion with several of his former companions and some of their "women folk" yesterday. Ribs and Bacon Stuffed Burgers were on the menu. They didn't want salads or veggies, just meat, chips and something to wash it down with. In my head I was thinking there is no way they will eat all of that...well they did. I am still in shock. They all enjoyed it though and are looking forward to doing it again next year. I may have recovered by then. These people look like they are enjoying themselves, right?....
Because of the mass quantities of ribs I cooked yesterday I didn't make my own sauce but when I cook on a more reasonable scale this is the recipe I use. It will keep in the fridge for a couple of weeks so I make a little extra to have on hand.
Dude, I'm way wordy today. On to the recipe!
BBQ Ribs and Sauce
serves 2-4 as an entree
4 lbs baby back pork ribs
BBQ sauce, lots of it.
Honey BBQ Sauce
1 c. ketchup
1/2 c. dark molasses
1 tsp liquid smoke
1/4 tsp garlic powder
1 cup apple cider vinegar
1/2 c. honey
1/2 tsp salt
1/2 tsp Tabasco sauce, or to taste
Combine all ingredients in a large sauce pan and whisk together. Bring to a boild. Reduce heat and simmer for 40-50 minutes until reduced down and as thick as you like it.
Cut ribs into sections of 4-6 ribs (I usually just cut the rack in half). Coat with BBQ sauce on both sides. Place on a large, doubled thickness, heavy duty foil and wrap tightly, like you are making a tin foil dinner or a packet to cook in the fire. Let marinate in the fridge overnight, it makes them very tender and tasty. Place the rib packets seam side up (critical hint right there) in a 300 degree oven and let bake for 2-3 hours. When you see the meat pulling back from the bone it's done. You will be able to tell by smell as well.
Heat grill up on med high. Grill ribs on the hot grill for 2-4 minutes per side or just until you get those nice blackened streaks. Baste with some reserved sauce.
This post is linked to the following linky parties:
Melt in Your Mouth Mondays
Made it on a Monday
This Chick Cooks
Totally Tasty Tuesdays