Soldato
- Joined
- 11 Sep 2009
- Posts
- 14,064
- Location
- France, Alsace
A big love and something covered a bit. Happy for this to go in BBQ thread? Although technically I didn't use a BBQ in this one.
Anyway, did some awesome ribs. Here is my post on it.
Everyone loves ribs. If you don’t love ribs, you’re probably not going to be interested in this post. Keep reading anyway, and you might be pleasantly surprised. You may not, and then waste 5 minutes of your life reading this, but that’s your risk.
Last time I did ribs, we couldn’t get them in racks, just single ribs. Which is a little offensive, right? So this time when I saw some racks of these bad boy racks, I was on it. 3 please.
Now, I’m going to inform you of what I did for these, and the recipe involved for that, but this is no way the only way to do it. Cooking methods all vary, even mine and recipes there are many many of, so this is one way, one recipe.
The rub I used was called the rendezvous rib rub. Rolls off the tongue nicely. I’ve even seen variiations of this recipe but this is how I did it:
Stage 1, the rub.
1/3 cup of paprika
2 tablespoons of chilli powder
6 tablespoons of powdered garlic
3 tablespoons of oregano (dried)
1 tablespoon fresh ground black pepper
1 tablespoon mustard powder
1 tablespoon celery seed
3 tablespoons of salt
½ cup of vinegar
½ cup water
Habanero hot sauce (to taste)
Simply grind and mix all of these together and it should form a nice paste. Add the vinegar and water gradually as you don’t want it too wet. With your paste, you can now apply it to your racks of ribs.
Firstly, take the racks of ribs and on the back (bone) side of the rack, you will need to remove the membrane that is there. Get a sharp knife slide it under and you will be able to start to peel a film like membrane back and off the ribs.
Lay some cling film down on your worktop, paste the rub mixture on to both sides of the ribs. Then wrap up the rack, individually, in the cling film nice and tightly. Fridge these for the next day.
This is stage one of the process. You now need a BBQ sauce to go on the ribs.
Stage 2; The Sauce.
You will need for this:
2 cups ketchup
1/4 cup cider vinegar
1/4 cup Worcestershire sauce
1/4 cup packed brown sugar
2 T. molasses
2 T. prepared mustard
1 T. Tabasco sauce
1 T. of your favorite barbecue rub (I used this Basic Barbecue Rub – see below)
1/2 tsp. black pepper
1 tablespoon of Heinz 57 sauce
Basic Barbecue Rub:
1/4 cup packed brown sugar
1/4 sweet paprika
2 T.black pepper
3 T. kosher salt
2 tsp. garlic powder
2 tsp. onion powder
2 tsp. celery seed
1 tsp.cayenne pepper
We tend to make it and have a stash of it in the cupboard, so you don’t have to make it every time.
With the sauce, slap it all in to a saucepan, simmer it for 20 minutes until it mixes up and thickens down. Cool and use. Again, I have a batch of this in the cupboard/ fridge ready for rib occasions. This makes life easier for rib action.
The cooking:
This is where you can change what you do, based on what you’re ultimately using. For me, I was using in this case, an oven. I haven’t busted out the BBQ yet this year, but it will come. So to the oven with these ribs.
Get out the ribs from the fridge and allow to get to room temperature. Preheat your oven to 110c and wrap your racks individually in foil. Put them in the oven for 4hrs. Also, I add a tray of water to the oven as well, just sitting at the bottom to make sure there is plenty of moisture in the oven.
Once cooked for 4hrs remove the ribs from the foil and they should be falling apart. You now need to apply your BBQ sauce to the racks of ribs, whack back on a tray and in the oven for around 40minutes at 180c to get all nice and sticky in sauce.
Serve those bad boys up. They go great with some homemade slaw, proper BBQ beans, corn, well anything. Enjoy.
All pics on site here: http://www.randomshenans.com/#/this-idiot-abroad/4556125295/Ribs-Ribs-Ribs/1742397
Anyway, did some awesome ribs. Here is my post on it.
Everyone loves ribs. If you don’t love ribs, you’re probably not going to be interested in this post. Keep reading anyway, and you might be pleasantly surprised. You may not, and then waste 5 minutes of your life reading this, but that’s your risk.
Last time I did ribs, we couldn’t get them in racks, just single ribs. Which is a little offensive, right? So this time when I saw some racks of these bad boy racks, I was on it. 3 please.
Now, I’m going to inform you of what I did for these, and the recipe involved for that, but this is no way the only way to do it. Cooking methods all vary, even mine and recipes there are many many of, so this is one way, one recipe.
The rub I used was called the rendezvous rib rub. Rolls off the tongue nicely. I’ve even seen variiations of this recipe but this is how I did it:
Stage 1, the rub.
1/3 cup of paprika
2 tablespoons of chilli powder
6 tablespoons of powdered garlic
3 tablespoons of oregano (dried)
1 tablespoon fresh ground black pepper
1 tablespoon mustard powder
1 tablespoon celery seed
3 tablespoons of salt
½ cup of vinegar
½ cup water
Habanero hot sauce (to taste)
Simply grind and mix all of these together and it should form a nice paste. Add the vinegar and water gradually as you don’t want it too wet. With your paste, you can now apply it to your racks of ribs.
Firstly, take the racks of ribs and on the back (bone) side of the rack, you will need to remove the membrane that is there. Get a sharp knife slide it under and you will be able to start to peel a film like membrane back and off the ribs.
Lay some cling film down on your worktop, paste the rub mixture on to both sides of the ribs. Then wrap up the rack, individually, in the cling film nice and tightly. Fridge these for the next day.
This is stage one of the process. You now need a BBQ sauce to go on the ribs.
Stage 2; The Sauce.
You will need for this:
2 cups ketchup
1/4 cup cider vinegar
1/4 cup Worcestershire sauce
1/4 cup packed brown sugar
2 T. molasses
2 T. prepared mustard
1 T. Tabasco sauce
1 T. of your favorite barbecue rub (I used this Basic Barbecue Rub – see below)
1/2 tsp. black pepper
1 tablespoon of Heinz 57 sauce
Basic Barbecue Rub:
1/4 cup packed brown sugar
1/4 sweet paprika
2 T.black pepper
3 T. kosher salt
2 tsp. garlic powder
2 tsp. onion powder
2 tsp. celery seed
1 tsp.cayenne pepper
We tend to make it and have a stash of it in the cupboard, so you don’t have to make it every time.
With the sauce, slap it all in to a saucepan, simmer it for 20 minutes until it mixes up and thickens down. Cool and use. Again, I have a batch of this in the cupboard/ fridge ready for rib occasions. This makes life easier for rib action.
The cooking:
This is where you can change what you do, based on what you’re ultimately using. For me, I was using in this case, an oven. I haven’t busted out the BBQ yet this year, but it will come. So to the oven with these ribs.
Get out the ribs from the fridge and allow to get to room temperature. Preheat your oven to 110c and wrap your racks individually in foil. Put them in the oven for 4hrs. Also, I add a tray of water to the oven as well, just sitting at the bottom to make sure there is plenty of moisture in the oven.
Once cooked for 4hrs remove the ribs from the foil and they should be falling apart. You now need to apply your BBQ sauce to the racks of ribs, whack back on a tray and in the oven for around 40minutes at 180c to get all nice and sticky in sauce.
Serve those bad boys up. They go great with some homemade slaw, proper BBQ beans, corn, well anything. Enjoy.
All pics on site here: http://www.randomshenans.com/#/this-idiot-abroad/4556125295/Ribs-Ribs-Ribs/1742397
