Wednesday, January 6, 2010

Barbecued Ribs

Yum! This experiment was a mix of Alton Brown's braising liquid, this spice rub from Tasty Kitchen, and Famous Dave's Rich 'n Sassy sauce. I'm not sure how much of this was essential, but it turned out well!
For 2 racks of ribs:

Spice Rub
  • 1 teaspoon Garlic powder
  • 1 Tablespoon Dried Rosemary
  • 1 Tablespoon Black Pepper
  • 1 Tablespoon Marjoram
  • 1 Tablespoon Ground Cinnamon
  • 3 Tablespoons Ground Cumin
  • ½ Tablespoons Salt
  • 1 Tablespoon Brown Sugar
  • 1-½ Tablespoon Ground Cloves (SEE NOTE)
Mix and rub on the ribs (both front and back). Wrap the ribs with nonstick aluminum foil. Seal the wrap and store in the fridge overnight. (Slacker that I am, mine only marinated a few hours.)

Braising Liquid
  • 1 cup white wine
  • 2 tbls. white wine vinegar (I used raspberry blush vinegar, but just because that was what I had on hand.)
  • 2 tbls. worchestershire sauce
  • 1 tbls. honey
  • (He also called for 2 cloves of minced garlic, but his rub didn't have any garlic in it. I did not add it to this liquid.)
Make a boat out of heavy duty foil and seal all the edges (except one end) so it will hold the liquid. Put each on a sheet pan to support it and contain the liquid in case your foil is not watertight. Pour 1/2 of this liquid into each rib packet and seal the end so it will hold all the liquid while cooking.

Bake at 250 for 2 hours.

It was at this point that I departed from both recipes and started making it up for myself. :-)

I opened the foil packet and discarded it. Place the ribs on new foil and brush both sides with the prepared BBQ sauce. Bake for another hour at 350. I did not cover them because I wanted to sauce to bake on. They would also be good (and maybe more tender) covered.

I would use fewer cloves - maybe about a teaspoon total.
I used a cheap cut of ribs - pork "small spare ribs" ($1.50/lb.)

1 comment:

Margaret Mary said...

Hmmm... They look pretty charred in the photo, but really, they were good.