Slow Cooked Barbequed Ribs
Unfortunately having a busy day job and a relatively active social life, has meant something’s got to give and unfortunately it looks like it was food writing. But I’m back and to make up for it, I thought I’d make a double post and follow up from one of my previous go to dishes of, Poached Fish in a Herb White Sauce with one of my favourite dishes, RIBS!
There are literally so many different ways of cooking them. What most people can agree on however is low and slow, to get that fall off the bone tenderness. Some people prefer a dry rub, some people like a wet rub/sauce to infuse all that flavour into these little morsels of piggy goodness. In this instance, I’ve decided to combine the best of both worlds and make a sweet tangy sauce, along with a flavoursome rub down.
The fantastic thing about this dish, with a little planning, you can basically prep the dish in advance and leave it in the oven, for as long as you like on a low heat, rendering the meat ever so succulent the longer you leave it to cook.
1-1.5 kg of pork ribs
BARBECUE SAUCE RECIPE
6 tablespoons of malt vinegar
4 tablespoons of Worcestershire sauce
85 grams of brown sugar
800 grams if chopped tomatoes
1 onion finely chopped
6 cloves if garlic, finely chopped
1 nub of ginger finely chopped
3 chilli’s chopped
2 heaped tablespoons if tomato purée
A pinch of salt
DRY RUB INGREDIENTS
1 tablespoon if smoked paprika
1 tablespoon of allspice
1 tablespoon of turmeric
1 tablespoon of nutmeg
1 tablespoon of cracked black pepper
1 tablespoon of cayenne pepper
– Mix the dry spices together, this will act as your dry rub
– Flip the ribs with the ends facing up in a U shape, where you’ll notice, that there us a thin white membrane running over the surface if the ribs. If you want fall off the bone ribs you need to remove this membrane.
The good news is, with a standard butter knife, you can easily slip it between the ribs and the membrane, releasing all that porky goodness, from that membrane prison.
– Once the membrane has been separated and discarded, you can gently give those ribs, a good old dry rub, rub down, coating both sides with that spicy goodness.
– Setting the ribs aside now you can focus on quickly whipping up a batch of barbecue sauce.
– Begin by gently frying the garlics, to release the aromatics into the air, then add the onions into the pan, gently moving them around the pan and sweating them.
– Once you’re happy with their golden glow, you can add the ginger in with them, followed by the tomatoes, Worcestershire sauce and malt vinegar.
– Stirring the sauce, add a little sugar, salt and the chilli’s and allow to simmer for 20 minutes, reducing the sauce, intensifying the flavour.
– By now your kitchen should be filled with a pleasant aroma. Lay down each rack of ribs, their own sheet if kitchen foil.
– Ladle the barbecue sauce evenly across the ribs, ensuring its coated in those delicious flavours you’ve brought together.
– Folding the ribs into a tidy package, make sure you’ve crimped the ends and repeat the process so that each rack should have 3 layers around them, trapping the moisture in, so that for the next few hours, that’ll be cooking in their own juices, rendering them so sift and tender, you’ll have issues picking them up.
– Having prepped the oven around 130 degrees Celsius, you can now place them in the oven and out your feet up while they slowly tenderise.
– 30 minutes before the end, you can open up the foil, to allow the sauces sugars to caramelise around the ribs, before you can chop them up and share them with friends. If sharing isn’t your thing, which I don’t blame you with these meaty sticks of goodness, you can forgo separating the ribs and simply eat the whole rack yourself.
Posted on May 2, 2015, in Food, Recipe and tagged baked, barbecue sauce, dry rub, low and slow, malt vinegar, membrane, oven, Ribs, Slow cooked, smoked, smoked paprika, wet rub, Worcestershire . Bookmark the permalink. 2 Comments.