Monday, October 3, 2011

RIBS - BARBEQUE RIBS -the best recipe





I didn't know how good ribs are, until I ate at a summer party, with lots of beer and lots of ribs...
I had ribs at many places after that, at parties and restaurants... and I tried quite few recipes, from books, from food network and I find that this Alton Brown's recipe (a little modified by me) it is very good recipe!

Ingredients

•          2 whole slabs pork/beef baby back ribs
.           1 garlic head

Dry Rub:

•          3 tablespoons kosher salt
•          1 tablespoon chili powder/or paprika powder
•          1/2 teaspoon ground black pepper
•          1/2 teaspoon Old Bay Seasoning
•          1/2 teaspoon rubbed thyme
•          1/2 teaspoon onion powder
.           2 tablespoon oil
OPTIONAL, if you want a “little hit”:
1/2 teaspoon cayenne pepper
•          1/2 teaspoon jalapeno seasoning


Braising Liquid:

•          1 cup white wine  
           1 cup beer
•          2 tablespoons white wine vinegar
•          2 tablespoons Worcestershire sauce
•          1 tablespoon honey/ or apple juices
•          2 cloves garlic, chopped


Directions

Preheat oven to 250F degrees. 

In a bowl, combine all dry ingredients and mix well.  Sprinkle each side generously with the dry rub. Pat the dry rub into the meat.

Refrigerate the ribs for a minimum of 1 hour, up to next day.


 Combine all liquid ingredients for the braising liquid.  

Place the ribs on a baking pan and pour the braising liquid on top of it.

Push clove of garlic, into the ribs.   



 Cover the ribs with aluminum foil and bake for 4-8h at 250F. Braise the ribs every 1/2 hours. Tilt the baking pan in order to equally distribute the braising liquid. The meat has to be very soft, almost falling from the bones, when is ready.
NOTE: I don’t like to use this liquid, it is full of fat, from dripping.








Brush the ribs with your favorite BBQ sauce.





Place   directly on the pre-heated grill just until the glaze caramelizes lightly and the ribs become dark brown, about 10-15 minutes.

Slice each slab into 2 rib bone portions.

If you like to use the driping from baking, place the  mixer of dripping with the BBQ sauce  into a bowl and toss the rib portions in the glaze. 

Serve ribs hot, from the grill with french fry and lots of cold beer, and Bonne apetit!




Who Loves Ya Baby-Back? food network, 2009 Alton Brown

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