With nice weather here and grilling season upon us, I thought
I would talk about grilling baby back ribs today. I’ll share a couple of sauces and rubs and 3
different ways to cook them.
The best rib I ever had and still go back for them is at Jim’s
Rib Haven in Rock Island , Illinois .
Sure wish I could make ribs like his.
I’m no grill master, but I still like to fix them. What is your favorite sauce recipe or rub?
Simple Barbeque Sauce - Base for adding your own seasoning
4 tablespoons mashed and minced garlic
4 tablespoons extra-virgin olive oil
1 cup cider vinegar
1/2 cup soy sauce
2 cups ketchup
2 cups honey
Salt and pepper
Let cool and store in refrigerator for up to 2 weeks.
Sweet and Spicy Barbeque Sauce
1 cup honey
1/4 cup molasses
3 tablespoons ketchup
1/8 teaspoon ground cinnamon
1/2 teaspoon paprika
1/8 teaspoon ground ginger
1 tablespoon seasoned salt
1/8 teaspoon ground black pepper
1/4 teaspoon salt
1/4 teaspoon minced garlic
1 tablespoons Worcestershire
sauce
1 tablespoon prepared mustard
1 1/2 cups brown sugar (if too sweet for you, leave out)
In a medium bowl, stir together the honey, molasses,
ketchup, cinnamon, paprika, ginger, seasoned salt, ground black pepper, salt, garlic, Worcestershire sauce, and mustard until well
blended.
Cover, and refrigerate until ready to use.
2 cups ketchup
2 cups tomato sauce
1 1/4 cups brown sugar
1 1/4 cups red wine vinegar
1/2 cup unsulfured molasses
4 teaspoons hickory-flavored liquid smoke
2 tablespoons butter
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon chili powder
1 teaspoon paprika
1/4 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper
1 teaspoon salt
1 teaspoon coarsely ground black pepper
In a large saucepan over medium heat, mix together the
ketchup, tomato sauce, brown sugar, wine vinegar, molasses, liquid smoke and
butter. Season with garlic powder, onion powder, chili powder, paprika,
cinnamon, cayenne, salt and pepper.
Reduce heat to low, and simmer for up to 20 minutes. For
thicker sauce, simmer longer. Brush
sauce onto any kind of meat during the last 10 minutes of cooking.
Baby Back Ribs
Pull off the thin membrane on the backside of the ribs, using your finger
nails to grab an edge of it. Use a paper towel to help you grip it because it
is slippery.
Rub your chosen dry rub all over the ribs on both sides in a thick layer. I use a very simple rub of equal amounts of salt, pepper, paprika, onion powder.
Hot and Sweet Rub
Dry rub can contain any dry spices you like, but for a sweet and savory rub, try combining 1 tbsp. paprika, 1 1/2 tsp. brown sugar, 1 1/4 tsp. salt, 3/4 tsp. cumin, 1/2 tsp. black pepper and 1/4 tsp. cayenne pepper.
Cover the ribs in plastic wrap and place in the refrigerator for no less than 2 hours, but leaving it overnight will result in more flavorful ribs. Allow the ribs to come to room temperature 2 hours before you are ready to grill them.
Grilling Method
Prepare your grill for indirect heating by placing the
charcoal on one side of the grill and lighting them until they turn ashen and
grey. Place the soaked wood chips on a sheet of foil punctured with several
holes and place on top of the hot charcoal. Place a drip pan with 1 inch of
water on the other side of the grill where the ribs will be. If you are using a
gas grill, simply turn one side of the burners to high heat and leave the other
side off.
Place the ribs on the grill on the side that doesn't have
the coals or that is not turned on and cover.
Allow the ribs to cook for about 1 hour, turning once or
twice using tongs.
Baste the ribs with barbecue sauce if you like. Some people
enjoy their ribs dry, so baste with barbecue sauce only if desired.
Cook the ribs for another 1/2 hour to 1 hour, until the meat
is very tender to the touch. If no barbecue sauce was added, the ribs should be
slightly crispy on the surface.
Remove the ribs and add more barbecue sauce, if you like,
before serving
Oven Method
Low and slow is the secret.
Preheat the oven to 250 degrees. Cut the rubbed ribs into three bone
pieces.
Brush the ribs with barbecue sauce and place them bone side
down in shallow roaster or cover with aluminum foil. Add a little water (or
beer) just to cover the bottom of the roaster. Cover and roast for a minimum of
2 hours and 15 minutes.
Remove the cover and brush more sauce onto the top of the
ribs. Cook for an additional 45 minutes or until the meat is fork tender. For the
last 45 minutes, brush additional sauce on two or three more times. Leaving the
cover off will allow the sauce to stick to the ribs.
Allow the barbecue pork ribs to rest for 5 to 10 minutes and
serve.
Crock Pot Method
Clean rib and pat them dry. Turn oven on to broil. Place
ribs on a cookie sheet and add rub. Cut ribs into serving size portions. Broil
ribs until brown about 10 to 15 minutes.
This allows them to brown.
Place browned ribs crook pot. Pour your favorite barbecue sauce over ribs.
Cook on high for six to eight hours or medium eight to 10
hours. They are really nice to come home
to! Crock pots are one of working
mothers best friends.
Be happy and may God bless your and yours.
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