The way I see it, a meal really isn’t a meal unless your hands and face get a little bit messy and sticky. You just haven’t enjoyed a good Rib Feed without this happening.
This is a recipe of mine that requires time, and a little bit of effort, but, if prepared properly, is well worth both just to experience the deliciousness of such a sumptuous dining delight.
This recipe requires ( 4 Racks ) of Pork Baby Backribs, about ( 4 to 5 pounds ) in total weight.
Day before, Grilling Preparations:By experimentation I discovered that if I briefly blanched my ribs, it caused the meat to plump up and makes it more tender, and hold its juciness when the ribs are being slowly grilled.
Tenderizing the Ribs:
Here’s what to do.
First you have to peel off the membraine from the back bone of the ribs. This membraine is not required, should not be eaten. Removing it allows the meat to freely cook from both sides evenly.
Get out your stock pot or your largest cooking pot. Half fill it with water, 1 Cup of white sugar, 1/4 Cup of Malt or Red-wine Vinegar, 8 Black Pepper Corns, and, 4 Bay Leaf. Bring this to a boil.
Submerge your ribs into the boiling mixture and blanche your ribs, until they change color. 5 minutes is ample time for this step.
With the ribs submerged turn off the heat and remove the pot from the heat and let the ribs get tender in this mixture and then remove them and permit them to cool at room temperature.
Rib Dry Rub Mixture:In a large mixing bowl combine the following ingredients:
3/4 Cup Dark Brown Sugar
1/4 Cup Paprika
1 Table Spoon Black Pepper
1 Table Spoon Kosher Salt
1 Table Spoon Chili Powder
1 Table Spoon Dried Mustard
1 Table Spoon Garlic Powder
1 Table Spoon Onion Powder
1 Teaspoon Cayenne ( added to your taste for heat )
Get your Ribs now and dry them gently with a Paper towel
Lightly rub into the meaty side of your ribs a little Pure Olive Oil, and if desired, also rub in a little Liquid Smoke Flavoring. This will give the meat an added smoky flavor.
Thoroughly and generously rub your ribs with the Dry Rub Mixture, rubbing it deeply into the meat of the ribs.
Place your Ribs into a Sealable Freezer Bag and refrigerate your Ribs at least over-night or longer to allow the flavors to permeate the meat completely.
Homemade Barbecue Sauce:3 Table Spoons Extra Virgin Olive Oil
Ingredients:
1 Medium Onion ( Very Finely Chopped ) or, 2 Tablespoons of Onion Powder
4 Cloves of Garlic ( Finely Minced ) or 1 1/2 Tablespoons of Garlic Powder
2 Cups of Ketchup
1/4 Cup Balsamic Vinegar
1/4 Cup Worcestershire Sauce
1/2 Cup Dark Brown Sugar
1 Table-Spoon Mollasses
1 Table-Spoon Chili Powder
1/2 T-Spoon Cayenne
1/2 T-Spoon Liquid Smoke
Sauce Preparation:In a sauce pan on low to medium heat combine Oil, Onion and Garlic, Saute till translucent this is purely for flavor, so remove the onion and garlic once softened.
Add in the rest of your ingredients now,stir together and reduce heat to a simmer. Simmer until the mixture begins to thicken into a thick, saucy, consistency, and remove from the heat and let stand.
Once the sauce is cooled off enough refrigerate it.
ITS GRILLING TIME
You have allowed your Ribs to take in the flavor of your Rub at least overnight or longer so now it is time to grill them up.
Pre-heat your Grill to a temperature of 200 degrees F. or Low heat.
You will require a Minimum cooking time of between 4? to 6 Hours to slowly slowly permit your ribs to cook through until using your Meat Thermometer you achieve an inner temperature of between 140 – 145 Degrees F.
Place your Ribs ( Bone Side Down ) first, placing them side by side and then close the lid and let the grill do its work allowing for the smokiness of the grill to penetrate into the meat of the ribs. ( Keep a spray bottle of water handy incase of a flareup ) you don’t want to burn the meat only cook it.
After the first two hours it is time to turn your ribs over to finish cooking them.
At the same time you can quickly foil wrap some Potatoes and some corn on the cob, and place them on the back of your grill. Potatoes need about one hour to be cooked through. Fry up 4 strips of Bacon on your side burner because you will need it for your potato when it’s time to serve.
If you don’t feel for Baked Potato, maybe you can get your other half to make up some Cold Potato Salad.
With about no more than 20 minutes before serving place your ears of Corn onto the back of the grill to give them some char color.
In the last 2 minutes of cooking time for your Ribs, flip them over once again so they are meat side up and liberally brush on that delicious BBQ Rib Sauce you prepared earlier. Be careful not to let the sugar in the sauce burn.
Remove your Potatoes to a serving dish slice them open and top them with some Sour Cream and Chives and break up a strip of bacon over the top. Do this for each Potato you cooked.
Remove your Corn to a serving dish also then switch off yor grill and present your Ribs at the table for those present for dinner.
It’s Time to eat and enjoy a delicious and tender Rib Feast and remember if your hands and face aren’t covered with Barbecue sauce, you aren’t really enjoying this meal.