Pork Ribs
Buddy, Can You Spare a Rib?
Ribs. Rich, unctuous pork striated with fat. Smoke and spices vying for dominance and ultimately doomed to a supporting role in the production of this most Southern of feasts. And don't let the Texans fool you, beef ribs are good but simply can't compare to the gustatory magic of slow-roasted pork.
Were this an ideal world I would have started my smoker at 9:00 yesterday morning. At 10:00 I would have added chunks of water-soaked hickory to the bed of coals, stacked the ribs on edge in the top of the smoker, and begun the six-hour process of created barbequed heaven.
But, alas, the world isn't ideal. At the moment I don't have a smoker and, even if I had, it was too cold and windy to do a good job. However, about a month ago Doc Biggles at Meathenge reported on successfully oven-roasting some ribs and I decided to give it a shot.
You can get the recipe here. I'm not sure what was in my rub (except that it too was paprika-based) because I'd made it up last summer.
Not bad. I really missed the smoke flavor, and when you smoke the ribs on edge as I do the end result is somewhat less fatty because more of the fat escapes. But for a wintry night they're pretty good.
I made my standard sauce except that somehow or other I'd run out of molasses without replacing it. I substituted dark brown sugar, but it not as good as pure molasses.
Ribs. Rich, unctuous pork striated with fat. Smoke and spices vying for dominance and ultimately doomed to a supporting role in the production of this most Southern of feasts. And don't let the Texans fool you, beef ribs are good but simply can't compare to the gustatory magic of slow-roasted pork.
Were this an ideal world I would have started my smoker at 9:00 yesterday morning. At 10:00 I would have added chunks of water-soaked hickory to the bed of coals, stacked the ribs on edge in the top of the smoker, and begun the six-hour process of created barbequed heaven.
But, alas, the world isn't ideal. At the moment I don't have a smoker and, even if I had, it was too cold and windy to do a good job. However, about a month ago Doc Biggles at Meathenge reported on successfully oven-roasting some ribs and I decided to give it a shot.
You can get the recipe here. I'm not sure what was in my rub (except that it too was paprika-based) because I'd made it up last summer.
Not bad. I really missed the smoke flavor, and when you smoke the ribs on edge as I do the end result is somewhat less fatty because more of the fat escapes. But for a wintry night they're pretty good.
I made my standard sauce except that somehow or other I'd run out of molasses without replacing it. I substituted dark brown sugar, but it not as good as pure molasses.
Barbeque Sauce
1 btl ketchup, 14 oz
1/2 ea sm. onion -- chopped
2 cloves garlic -- chopped
1 tbsp oil
3 tbsp molasses
1/4 c beer
1/4 c cider vinegar
1/2 tsp ground chipotle
1/2 tsp ground black pepper
1/4 tsp ground cayenne pepper
1/2 tsp ground mace
1/2 tsp cumin
1 tsp paprika
1/2 tsp salt
1/4 tsp ground celery seed
Heat oil over medium low heat in a small sauce pan, add onions, and simmer -- stirring occasionally -- until onions caramelize, about 15 minutes. Add garlic and cook another minute.
Mix in remaining ingredients, bring to a simmer, and cook 15 minutes -- stirring occasionally. Taste and adjust seasonings.
10 Comments:
Ha, okay so I didn't ruin your meal. I feel better.
You bet, missed the smoky flavor and if you can't do without, don't try it. But in your situation they can be just fine. MmmMm, pork.
Biggles
Doc,
Consider yourself vendicated.
Mmmmmmm ribs..... Makes it seem like summmer already! ( 'Cept for the fact tht its 14 degrees out right now...)
Ribs..humm so good !
Richmond,
It wasn't that cold here, but close enough.
Cindy,
If you ever make it to the South Eastern US I'll smoke some ribs that'll knock your socks off.
Jeez, I went out for lunch today and it was 71 with a slight breeze from the bay.
Well, Kevin it looks as though we're going to need to smoke some ribs proper like. Oh well, the things we do for the world.
Biggles
Talk about food porn! That photo is amazing and the recipe ... oh yes!
Doc,
It's a dirty job (as you can attest) but someoe's gotta do it.
Ivonne,
I'm just trying to appeal to folk's base instincts.
Sounds great. I usually don't use sauce, but I may have to try your recipe. I generally just slather on a mustard base and then pat on a rub, mop a few times whilst on the grill and I find there's enough flavor I can skip the sauce.
Totenkuchen,
To sauce or not seems to be a regional preference, just as your use of mustard reminds me of the sauces used in the Carolinas.
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