|
Ribs and Red Wine
Get 2 full sets of baby
back pork ribs; make sure they are the baby back cut. Spare ribs are
different and are for another recipe. Ok, now that you got the ribs I must warn you this takes some preparation and is a bit of a pain to make. This is not something you just decide to make coming home from work one day. Read on and I think you will get the picture Friday night on the way home from work stop at the butcher and pick up the ribs. When you get home open them up and check those bad boys out. Take aluminum foil and lay out a sheet of foil (shiny side down - yes this makes a difference), lay out each rib on its own sheet (each rib meaning: each slab of ribs- each slab could have about 10 individual ribs, I usually get 2 full slabs, will feed 3-4 people) In a jar take 1/2 cup of brown sugar, 4 table spoons of dried oregano, 4 table spoons salt, 2 table spoons of Hungarian paprika, 2 table spoons garlic powder, and a little bit of crushed pepper shake this up really good and spread it all over the ribs rub it in real good the back side does not really matter (where the bone shows) but if you want you can season that as well *shiny side down- when you fold it around the ribs the shiny side will be facing out which will allow heat to come in a little bit slower which is what you want, the ribs need to cook as slow as possible.
Fold the foil over and crimp it on the long side. Making sure a tight crimp is created so that no liquid could be released. Crimp one side of the short end as well, and leave the other short end semi-crimped because later on we will reopen it so that we can introduce our liquid So pretty much you have this tube type aluminum foil shape, where inside it houses a slab of ribs (remember try and make 2 at a time in 2 separate foils ... just because they are just so dam good) Put the ribs in your refrigerator and allow them to suck in spices over night (feel free to leave them in for 2 nights if you want, after 2 nights I would recommend you freeze them (then you can pull them out and defrost and pick up the recipe from here) Take your ribs out and carefully open up the one short end (of the foil) that was not crimped as tight place your slabs in some sort of pan that will fit them both (I use my turkey roaster) (the slabs remain in the foil, just open one side) I like to use a nice red wine with a lot of body, either a good Alicante (home made of course or a nice Cabernet') ... pour it into the "tube". Re-crimp the short end, this time making it a tight crimp. Now the "foil-tubes" which are in the "turkey roaster" should be placed into an oven (oven should be pre-heated to 250 degrees). (Instead of a turkey roaster you can use "store bought foil roasters, the disposable ones" - not too sure what you call them, but foil roasters sound about right) Roast (actually this would be known as braising) the ribs for 2 and 1/2 hours. Yes I know its a long time but make sure you are doing house choirs or something else so that you are not just waiting for your ribs - what is this for? This is so that we break down the muscles in the ribs, and releases the glutton. If you boil your ribs then the glutton is boiled away, rather than slowly melted into the meat. Take the ribs out and remove the liquid, (I just leave the ribs in my turkey roaster and tilt them up a bit over the side, then just cut two slits on the side and allow the liquid to leak out) pour this liquid into a small pot and add a little bit of honey, 4 cloves of garlic, 4 table spoons of brown sugar, a little bit of salt and 1 small can of tomatoes sauce, bring to a boil and simmer for about 20 min remove the ribs from the foil and wrap them in another clean foil until the sauce is ready Your sauce needs to reduce by half, if it is not the consistency of a thin barbeque sauce then you will need to thicken it a bit *Thickening your sauce: in a small bowl take 1 table spoon of softened butter and 1 table spoon of flour, mix together so that it is the consistency of a paste Remove the sauce from the heat so that it is not bubbling anymore add the paste Mix it in thoroughly and then add it back over the heat, do not bring to a massive boil we are looking for a solid simmer the sauce will be sure to thicken You have your sauce and you have your ribs You can now bring you ribs and your sauce so a buddy's for the next step or finish them home here we go Broiler: Brush some of the sauce on both sides of the ribs and broil for about 5 min As a matter of fact, do not close the oven door and do not leave, keep an eye on them as soon as they start to bubble up and it looks like they are going to burn leave it for 1 more minute then remove and brush with more sauce repeat this process 2 or 3 times and then your done server with a cold, chilly lettuce/artichoke/tomato/onion salad (oil and vinegar only on the salad please oh yea and use white or red vinegar stop with the balsamic bullshit that stuff is horrible) Grill: Brush with the sauce and place off the coals or off the gas Meaning: if you have 2 burners, turn one on and put the ribs over the other burner (the one which is not on) cover the lid and roast on low for about 10-15 min, open lid brush with more sauce and repeat 2-3 times serve with salad I know its a lot of work well worth it do it in stages and you will be alright Here is another Rib Recipe: I tried this recipe and it was great and a lot easier: After you put the ribs in the foil (above recipe) put them on your grill Your grill needs to be set up as follows: one burner on low ribs on the other side where there is no fire For those "Grill Savvy Folks" Grill with "in-direct heat" Cook them for 2 hours without opening up your grill to check on them * Open the foil up and pour your favorite barbeque sauce on the ribs * cook for another hour on low and off the heat, keep spreading more sauce every 20 minutes for that hour * spread the sauce nice and thin * Any sauce you like will do just fine * This is where you can boast to all your friends about "This is the best sauce you can get" or the ol' "It's all in the sauce, that's what makes great ribs" * In reality, at this point you can add any sauce you want and the ribs will be unreal, and falling off the bone * You can even eat them with no sauce * If you feel like making your own sauce here is a quick recipe:
Bring these ingredients to a boil, cook for at least 1 hour, and up to "reduced by half" about 3 hours
|
||||||||||
|
