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!

2 comments:

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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