Yummy Stuff You'll Need
2 large pork back ribs
1 large half pan with rack(to keep your babies out of the steam bath)
tin foil
plastic wrap
~the steam bath
1 can dark ale
1 cup malt vinegar
1/2 cup water
~ ay there's the rub
1tsp each of:
cayenne pepper
black pepper
garlic salt
onion powder
mustard powder
hungarian paprika
thyme
crushed bay leaves
~so saucey
1/2 cup ketchup
1/4 cup tomato paste
1/4 cup worcestershire sauce
1/4 cup malt vinegar
3 tbsp brown sugar
3 tbsp honey
1/2 tsp each of white pepper and salt
2 cloves minced garlic
2 tbsp minced onions (that means chop em up till you can't chop em no more....or use a grater)
2 tbsp butter...yes the real stuff...none a that margarine crap
~ melt the butter in a sauce pan. Saute onions and garlic until onions are clear. Melt in sugar and honey. Then stir in the vinegar and worcestershire. Bring to a soft boil, reduce and add remaining ingredients. Keep warm until ready to use or refrigerate for later use.
How ya do er up
Ok so the key to this is time and patience. Never rush a good rib. So you may be a little bored waiting, but in the end your blood thirsty ways will be well fed. To start you need to mix the rub and then spread it across the top of your ribs. Be firm yet gentle. Then wrap em up good and tight in several layers of any old plastic wrap. Now let your ribs sweat it out (in the fridge of course) for atleast 12 hrs or over night as they say.
When you're good and bored, pull them puppies out and preheat your oven to 325F. Pour the bath into the bottom of your half pan. Then set in the rack and lay the rubbed ribs on top. Wrap the top tightly with tin foil. Let your ribs steam for 1 hr. Now in the mean time, to keep up your interest, whip up a fresh batch of my BBQ sauce and get yer grill fired up good and hot. Remove your steamed ribs and lay them on the grill coated in BBQ sauce. The key here is not to cook them much further. At this point we're only searing them with sauce and building a bit of a char, so make sure the barby's good and hot. Remove, plate and scarf back with the same brand of dark ale you used in the bath.
Your welcome ;o)
6 comments:
Are you making these soon? Cuz I'm not too busy these days... hint hint
I could, I could. Yes. Infact I haven't made them since last summer so we'll have to make a date :o)
knfbwqxt- by far the worst wv yet.
That sounds scrummy! If I can't motivate myself to do the whole dish, I'm going to make that BBQ sauce real soon anyway.. I'll let you know how it goes!
Wow...I love BBQing and all, but ribs is just too much damn work (to cook and eat).
Tell ju wot...I'll give it a try later this week and let you know the results.
Making an orange glazed pork tenderloin with an apricot chutney for din-din tonight...fancy sounding, but a bit easier than ribs.
Aha...just got the title of the recipe. Thanks!
{licking my fangs in antici-p-p-p-p-pation)
wv: hugpytao
earl-is that wv like a zen thing or what? And cmon' you gotta try the ribs...you're turning into the lazy vampire. "ah do i hafta suck some blood...can't someone suck it for me?"....so ya you better try it! It really is worth it. Patience Daniel son.
cheezy-cmon' you gotta make the whole dish...I'll give ya points for just the sauce but you'll need something to put it on...so why not the ribs?? uh? huh? I have faith in you. You can do it.
see I'd make them for ya you lazy bums but I don't know how well Ribs fly particularily over the ocean.
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