Monday, January 30, 2012

The Best Ribs

These are my famous ribs.  I make them for special occasions usually Thanksgiving and Christmas.  That is because they take a full day to cook.  I started this tradition years ago and now everyone always requests them.  The secret formula to amazing ribs are long time + slow temperature = delicious.   And I have to add patience, you can not rush these things.  Trust me I have tried to do shortcuts to speed things up and they never turn out as good.

Some of the crazy stuff I have tried is to make them in two days, cook them in the sauce, boil them in water, BBQ them.  Never turned out the same.

But I love ribs so if you have an awesome ribs recipe please let me know, I am ready to try it out.

As far as the pregnancy is going – I have to say I have had it pretty easy, really no complaints.  No pains, no sickness, no nothing.  I was never sick and I usually get a cold during the winter, I have the best skin of my life, my face is baby soft. I have thicker hair and no headaches.  Now if I could only keep these hormones afterward it would be awesome.  The worst part has been that I haven’t been able to run, I miss running, hard to put on your shoes and socks, and sometimes the belly is just in the way.  But I am ready, I am really ready to meet this little person now, I am so curious of what she looks like and her personality.  Can’t wait!

The Best Ribs

Adapted from: Flavour Guy

Yields: 2-4 racks of baby back ribs (or 1 lbs per person) | Prep Time: 24 hours | Cook Time: 10 hours

2-4 racks of baby back ribs (1 lbs per person)

The rub (good for 10 lbs of ribs):
1 bulk of garlic
1 tbsp of Sea salt
1 tsp of cayenne
2 tsp of paprika
2 tsp of black peppar
2 tsp of onion power
2 tsp of thyme
2 tsp of majoram
2 tsp of celery seed
1/3 cup olive oil

The best thing is to make this in a mortar, but if you don’t have a big one then use a food processor, but only a few pulses, you want this to be chunky rub.

Take the bulb of garlic smash each clove with the side of a knife or cleaver, peel them and put a few in a mortar/food process. Mash these to a pulp with the sea salt.

Now add all the seasoning.  The 1 tbsp of each is an estimate, I usually just pour a little of each, just be careful with the cayenne.

If you like other seasons you can add that to but do not add sugar or honey that will make the ribs burn.

Add the oil – enough to make this into a paste. It should be moist but plentiful.

Massage this into the ribs on both sides. Stack them and wrap them loosely. Leave them in the fridge overnight.

Cooking the ribs:
Let the ribs come to room temperature and turn the oven to 250F. Stack the ribs on racks in the oven, fat side up. Leave lots of room for air to circulate. Put a drip pan underneath all the ribs but not directly on the floor of the oven. Turn the oven down to between 180 and 200 F. The ribs will cook for about 10 hours. Remember the formula: long + slow = delicious.

The Mop:
2 tbsp of butter
1 onion chopped
½ cup of water
1 tbsp + 1 tbsp of Dijon mustard
½ cup of apple cider vinegar
2 tbsp of Worcestershire sauce
1 tsp cayenne pepper (optional)
2 cups of beef Stock
1 cup of canned tomatoes
Salt
Pepper
2 tbsp of honey

Using a pot melt the butter and add the chopped onion. When the onion is cooked (but not starting to brown), add the water, 1 tbsp of Dijon mustard, apple cider vinegar, and the Worcestershire sauce. If you want the ribs spicy you can add cayenne pepper here.

Bring this to a boil and leave it on the side of the stove, at just barely a simmer. Add more beef stock (or water or chicken broth or whatever liquid is hanging around, as needed). I usually end up adding about 2 cups of beef stock.  Let the ribs cook for 2 hours. Then start basting the meat with the mopping sauce every half hour or so. Turn the ribs occasionally.

Finally, the sauce in the last hour add the canned tomatoes, a little of the drippings from the ribs. Add extra liquid if needed at this time.  Bring this to a boil and then simmer for about 15 minutes.  Add salt, pepper, 1 tbsp of Dijon mustard and honey.

The overall flavor should be a nice mix of sweet and sour. If it needs more sour add apple cider vinegar, if you want spicier add cayenne, if you want sweeter add more honey.  I usually add more drippings before adding more spice.  Now mix this mop in a food blender until it is smooth. Turn up the oven to about 225F and baste the ribs every 10 minutes starting a half hour before serving.

Take the ribs from the oven and leave them on warm platters. Remove as much fat as possible from the dripping pan. Deglaze the pan with a little stock and add this to the mop.  Server the mop on the side as dipping sauce, if the sauce is too chunky you can put it in the food processor again before serving.

Enjoy!

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27 Responses to “The Best Ribs”

  1. 1

    Sumit Singh — January 30, 2012 @ 5:44 am

    These seem delicious. My mouth is already watering. Can’t wait to try them out.

    Thanks a lot.
    - Sumit

  2. 2

    Eliana — January 30, 2012 @ 6:23 am

    WOW – these look like the best ribs EVER. I seriously wish I could eat them off the screen and it’s only breakfast time right now.

  3. 3

    Deanna — January 30, 2012 @ 9:53 am

    According to my dad, the only way to make ribs is to smoke them (we really should have been Southern), but I think I can convince him to use this mop on some!

  4. 4

    Heather (Heather's Dish) — January 30, 2012 @ 10:11 am

    Yeah if I could keep the hair and skin I’d totally do it…but holding the little guy is going to be so much better than feeling good while preggo! Good luck, thinking about you!

  5. 5

    Anna @ the shady pine — January 30, 2012 @ 11:29 am

    Wow I can see why they would be your famous ribs…the ingredient list sounds delicious and the pictures are really making me crave ribs all of a sudden!

  6. 6

    Anya Ty — January 31, 2012 @ 3:32 am

    This looks ravishing! I would love to try this. I need to add this to my cook list for this coming weekend. Your instructions are easy to follow. I’d like to commend you for that.

    Thanks for sharing.

    Anya Ty

  7. 7

    Magic of Spice — January 31, 2012 @ 6:53 am

    Wow, my guys would go crazy for this…wonderful recipe full of love!
    Wishing you the best with your little ones arrival :)

  8. 8

    Juliana — January 31, 2012 @ 3:45 pm

    Wow, these ribs look awesome…I already see myself all over them.
    I am glad that you feel so good…enjoy your pregnancy :)
    Have a great week!

  9. 9

    Lovejoy — January 31, 2012 @ 4:01 pm

    I cant wait the weekend to try this ribs..Thank you for sharing on how to make this delicious food..

  10. 10

    Asmita — January 31, 2012 @ 4:51 pm

    This looks so yummy! Cannot wait to try it.

  11. 11

    Monica — January 31, 2012 @ 10:45 pm

    I agree with your technique of slow cooking over low temperature. It gives a lot of time for the flavors to get in the meat.

  12. 12

    Gloria — February 1, 2012 @ 7:26 pm

    You’ve named your blog DELISHHH and no wonder, all of your photos of the recipes that you made certainly look delish! :)
    I’ve subscribed for awhile, and I am sorry I don’t visit her often enough. But please know that even if I don’t make the recipes, I SO enjoy your recipes and the pics! I do keep a copy and hope to try some someday…. I’m the type that make the same things over and over when I know they are winners for my family and friends; I rarely, UNFORTUNATELY, branch out. BUT, I am saving this for the Summer! Thank you for sharing!
    Best,
    Gloria

  13. 13

    Nicca — February 1, 2012 @ 9:05 pm

    This is definitely delicious! And I can’t help but it really makes my mouth melt..

  14. 14

    Lance — February 2, 2012 @ 2:07 am

    I want to try this food thanks for sharing…

  15. 15

    Sommer@ASpicyPerspective — February 2, 2012 @ 6:16 am

    It’s hard for me to think of ribs without bbq sauce, but I loved to try this.

  16. 16

    Charry — February 2, 2012 @ 7:10 am

    I agree that this is really the best!

  17. 17

    Gail — February 2, 2012 @ 7:33 am

    Awesome! It is really look delicious.. Aside from ribs i want also a wings.

  18. 18

    Kankana — February 2, 2012 @ 5:22 pm

    Every time I see it in the menu .. i just blindly order ribs! Got this special love for it. Never really tried any recipe at home with it .. should probably start with your recipe :)

  19. 19

    Suzanne — February 2, 2012 @ 6:01 pm

    These sound fabulous!
    My family loves ribs; as
    a matter of fact, I am cooking
    short ribs in the crock pot,
    tomorrow night : )

    So glad you are feeling
    well and ready to meet
    your new little sweetheart.

    Best Wishes,
    xx Suzanne

  20. 20

    carolinaheartstrings — February 2, 2012 @ 6:23 pm

    Wow do those ribs look fantastic. Great pictures! Come visit us. We have a terrific quinoa recipe this week.

  21. 21

    Nami | Just One Cookbook — February 3, 2012 @ 12:22 am

    Saved the recipe and I can’t wait to try. I looooooooove ribs. I can eat crazy amount and I really can’t wait to try this recipe! I’m ready to be surprised how delicious this is… drooling already. ;-)

  22. 22

    Sabinna — February 6, 2012 @ 7:09 am

    I love this so much! I have tried this one time and it is awesome!

  23. 23

    Xzannia — February 6, 2012 @ 11:45 pm

    Looks really delicious!

  24. 24

    Megan's Cookin' — February 14, 2012 @ 9:20 am

    I’m a big rib girl and that top picture had me drooling even before I could read the recipe. Gotta try this one!

  25. 25

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  27. 27

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