Monday, June 14, 2010

Bbq'd country-style pork ribs

Peter bought a few pounds worth of country-style pork ribs on Friday. As I start this post (Sunday, late morning) they are marinating in a bbq sauce that is a composite of at least 3 sources.

Last night we watched an episode of “Jamie (Oliver) at Home” on the Cooking Channel. He was doing absolute magic with bbq on the grill. I don’t grill any more but loved a lot of the ingredients he included in the sauce/marinade. I was missing a couple of his inclusions, but just put together a bunch of stuff and, when it was all mixed together, it tasted great. I guess everybody has favorite flavors. For bbq I gravitate toward cumin, plenty of pepper (red and black) and liquid smoke.

So here’s what I did this morning:

Stevie’s bbq sauce (for pork, chicken or beef)
1 tsp cumin seed
1 tbsp fennel seed
1 tsp dried rosemary
1 tbsp black pepper
1 tsp red pepper flakes
2 tsp garlic powder, or to taste
1 tsp smoked Spanish paprika (or more if using Hungarian)
½ cup orange juice
lemon zest (1 lemon, peeled off with a sharp paring knife)
1 cup of your favorite ketchup
4 tbsp olive oil
1 tbsp liquid smoke

Grind the cumin, fennel and rosemary in a spice grinder or mortar and pestle (in which case a couple pinches of salt help).

Mix all ingredients in a bowl, pour over ribs and refrigerate them for several hours (or even overnight).

That’s what I did this morning. When I resume this post tomorrow I’ll bring the whole thing together.

Monday morning now…wow, those ribs were good! I hadn’t done this in quite a while and couldn’t remember just how long it would take for them to tenderize. Here’s the plan:

Preheat oven to 300 degrees.

Put the ribs on a baking rack (I needed to use two) on a baking pan. Reserve leftover marinade. Pour in 1 cup of chicken stock or water. Cover tightly with foil and put into the oven.

After 30 minutes reduce oven temp to 275 degrees. I do the slightly higher temp at the beginning just to jump start the cooking. Continue baking for a total of 2 ½ hours. Nuke the leftover marinade and brush it onto the ribs when you take them out of the oven.

That’s it. Now, eat!


Andrea said...

Can't wait to see the finished result. Cumin is always in my bbq as well, its just so darn good!

Jenn said...

I loved the Jamie Oliver episode. Made me wish I had a setup outside like he does!! These sound great. Next time I made ribs I'm going to try this. Actually, I could easily try the sauce on chicken!!! mmmmmmmm...

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