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Posts Tagged ‘Barbecue’

Maybe what I should call these is Forever Ribs, huh? Cuz that’s how long it feels like it took me to post this durn recipe. Ribs certainly are a menu item that benefit from some time and tender loving care, but they definitely don’t take as long as this post took! LOL So first, I apologize for my long absence. What can I say? Life intervened. School, the flu, etcetra. But back to the ribs! They actually had these on sale this past week at my local market, so I guess it’s not completely past barbecue season. (Of course, in sunny So Cal, we barbecue pretty much all year round!) So let’s make some Fat Bottomed BBQ Ribs!

Ingredients

Ribs & Rub:

  • 3-4 racks Pork Baby Back Ribs
  • Olive Oil
  • 3 cloves Garlic, minced
  • 1 Tablespoon Sugar
  • 1 Tablespoon Paprika
  • 2 Teaspoons Salt
  • 2 Teaspoons Chili Powder
  • 2 Teaspoons Ground Cumin

Barbecue Sauce:

  • 2 Shallots, finely chopped (or 1 small onion)
  • 2 cloves Garlic, minced
  • 2 Tablespoons Butter or Margarine
  • 1 Cup Catsup
  • 1/4 Cup Brown Sugar, firmly packed
  • 3 Tablespoons Lemon Juice
  • 3 Tablespoons Worcestershire Sauce
  • 2 Tablespoons Vinegar
  • 1 Tablespoon Molasses
  • 1 Teaspoon Liquid Smoke
  • 1 1/2 Teaspoons Ground Mustard
  • 1 Teaspoon Celery Seed
  • 1 Teaspoon Ground Cumin
  • 1/8 Teaspoon Cayenne Pepper
    
Prepare roasting pan with heavy duty foil and rack. Give yourself a break and spray the rack to make clean up easier. Now let’s see those fancy knife skills! Mince 3 cloves of garlic.

    

Place in a shallow roasting pan and drizzle ribs with olive oil and  then give them a nice garlic massage.

Cover and bake at 300 degrees for 2 hours. Cool slightly.

Now let’s do a little rub!

    

Combine sugar, paprika, salt, chili powder and ground cumin; rub over ribs.

Cover and refrigerate 8 hours or overnight.

Time to get Saucy!

More mincing fun with shallots and garlic!

   

In a saucepan, sauté shallots and garlic in butter until tender.

          

            

Stir in remaining sauce ingredients and bring to a boil. Reduce heat; cook and stir until thickened, about 10-20 minutes. Remove from heat and set aside 3/4 cup.

    

Brush ribs with some of the remaining sauce. Grill, covered over medium heat for 12 minutes, turning and basting with sauce. Watch carefully so you don’t burn the sauce. As you can see mine got a teensy bit…ummm…charred in a couple of spots, so I know what I’m talkin’ about! If this happens to you, just cover it up with a little extra sauce, like me! 🙂 Place back in 250 degree oven after grilling for 20-30 minutes or until ready to serve. Low and slow is the name of the game here. The longer they cook on low temperature, the more tender they will be.

  

Serve with extra sauce and your favorite bbq beans, corn on the cob, or macaroni salad.

We usually go with the corn on the cob so we can just eat the whole meal with our hands and don’t have to mess with silly things like utensils.

Finger lickin’ good!

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It’s on sale!  I have to admit… this phrase is music to my ears!  I don’t know about you, but it seems like we’ve got pork on sale several times throughout the year.  It used to be $.99/lb, however it’s creeped up to $1.99/lb on sale now.  Still…. too good to pass up for me.  We love ribs, especially the country style pork ribs.  We buy them often and I have made it my responsibility to find different ways of making them.  It’s not that I don’t enjoy the BBQ’d…. but we all like a little variety now and then, don’t we???  My beautiful mother taught me this recipe when I was first married, over 30 years ago.  Lucky for me, my husband will try just about anything!  He fell in love with them and to this day, it is one of our favorites.  I hope you will try it ’cause I’m sure you’ll fall in love too…. and you might also like the meal!

Don’t let the fact that this is a crock pot recipe put you off.  I’ve come to love my crock pot.  Living in AZ, it’s nice when we don’t have to use the stove or the oven.  I used to love the fact that I could put some meat and veggies into the crock pot in the morning before work and when I got home all I had to do was dish it up for the kids.  It just doesn’t get any easier than that.  The crock pot is best for using tougher cuts of meat – it seems like everything comes out juicy and tender from the crock pot…. and you don’t have to watch it all day!!!

This is going to be a pretty durn easy recipe… make sure you don’t blink – or you might just miss it!!

Take some pork ribs and cut them up a bit.  I like to use bone in – but boneless are fine too.  I think I like the flavor the bone gives the meal (or that’s what I tell myself anyway), besides… the ones with the bones are less expensive!

After they are cut into pieces, I like to brown in skillet with some garlic powder.  This isn’t necessary, just preferred.

After all the meat is browned, place it all into your crock pot.

While browning the last batch of meat, I like to de-glaze the pan with some white wine, beer or this time I used balsamic vinegar.  I just like to get all those little bits of flavor off the bottom of the skillet and into my dish!

So in to the pot goes all the browned pieces… and then we pile on the sauerkraut!

Make sure to use the entire jar!

Now, add just enough water so you can see it, about a 1 cup or 1 1/2 cups. Cover and set on low for the next 8 hours.  I prefer to cook on low, it seems that when I try using the high setting the meat is sometimes a bit tough – your call.

 This is your yummy, finished product!  So good I ate two bowls and then I couldn’t move!!!

Ingredients:

  • 2 lbs Country Style Pork Ribs (cut into chunks & browned)
  • 1 jar Sauerkraut (32 oz or 2 lbs)
  • dash garlic powder

It’s as simple as that!!  There are some who will add bacon, onion, or other veggies – I’ve tried them that way too, but this way is just too easy and too flavorful to fool around with!  Enjoy Friends!!

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