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.
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
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.
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