Wednesday, September 17, 2008

More shopping than Cooking Amazing Ribs

I recently shared this recipe for the first time. I created it through years of trial and error.

I love ribs, of all types but I could never get past the horrific sweetness of most rubs and sauces. Of course most purchased in stores are High Fructose Corn Syrup based, but even a lot of homemade just had too much sugar for my taste.

I played and played and finally came up with what I thought were the best elements of all the rubs and sauces. The sweetness fades into the background when you hit the sharp tang of the vinegar sop and the warmth of the spices. You need a good spice store, and some time to shop but you won't regret having all these seasonings and peppers on hand. The subtle flavors they impart into so many dishes will make you happy you made the investment.

If you want the basics but a few fewer ingredients...adapt. They will still be good.

The Rub
ÿ 1/3 cup sea salt
ÿ 1/4 cup white sugar
ÿ 1/4 cup packed brown sugar
ÿ 2 tablespoons garlic powder
ÿ 4 tablespoons onion powder
ÿ 2 tablespoons Hungarian paprika
ÿ 2 tablespoons smoked paprika
ÿ 3 tablespoons New Mexico red Chile powder
ÿ 2 tablespoons ancho chili powder
ÿ 2 tablespoons jalapeno powder
ÿ 2 tablespoons ground black pepper
ÿ 2 teaspoons cayenne pepper
ÿ 1 tablespoon dried thyme
ÿ 2 tablespoons crumbled dried thyme
ÿ 1 tablespoon crushed dried rosemary
ÿ 2 tablespoons ground cumin
ÿ 1 tablespoon coriander
ÿ 1 tablespoon ground nutmeg
ÿ 1 tablespoon ground allspice
ÿ 1 tablespoon dried mustard
Rub the spice mixture onto the meat 24 hours in advance of cooking and let the flavors meld with the meat. Uncovered in the refrigerator is fine.

Cook the ribs on a rack in a slow oven 325 for an hour (longer for beef) before moving to the grill or wok for the finishing cooking.

If grilling use indirect heat and sop with sauce every 10 minutes.

If finishing in the wok, cook for an additional 45 minutes in the oven giving a sop every 15 minutes for the last 45.

Then cut the ribs into portions and place in the work sopping and sopping on a low heat until they are glazed and beginning to fall apart.

ÿ 2 cups cider vinegar
ÿ 2 cups apple cider
ÿ Juice of two limes
ÿ 1 cup tomato juice
ÿ 1/4 cup soy sauce
ÿ 2 tablespoons molasses
ÿ 1/4 cup mustard
ÿ 1 cup white wine
ÿ 1/4 cup salt
ÿ 2 tablespoons cayenne pepper
ÿ 3 tablespoons red pepper flakes
ÿ 1/2 cup light brown sugar
ÿ 1 tablespoon hot pepper sauce
ÿ 1 tablespoon white pepper
ÿ 1 tablespoon black pepper
ÿ 1 tablespoon curry paste
ÿ 1/4 cup olive oil
ÿ 3 tablespoons grated ginger
ÿ 8 cloves garlic WITH 11 anchovies (use the food processor and add some liquid to make a fine paste that can be beaten into the sauce.
ÿ 5 drops liquid smoke

I love these and the problem with my making them again to make sure I had my timing and measurements down was the fact that I now am eating ribs, lots of ribs. I even had some for breakfast with figs.

1 comment:

Anonymous said...

I love how you post the pictures of the raw meat. I think in much of the U.S. people are pretty disconnected from the animal the meat came from. It is good we should be reminded.

That said...I can't wait to taste these ribs. They sound perfect for football season.