Sunday, June 8, 2014

Ribs with Homemade BBQ Sauce

Let me just preface this post by saying I find it borderline impossible to get an attractive picture of ribs.   They completely fall apart when you try to plate them, are best drenched in delicious BBQ Sauce, and are generally very messy.  Con: not the best picture I've taken.  Pro: these challenges are just a few of the reasons these ribs are so amazing. 

I have tried so many different methods for making ribs, from boiling them in Pepsi, to grilling and slow roasting.  In my opinion, slow roasting is not only the least messy option, but also makes the most tender, fall off the bone ribs.  

But why stop with the perfect ribs?  Topping these babies with homemade BBQ sauce is the icing on the cake. This recipe is a great basic that you can put your own spin on - once you  master the standard version, try mixing in different flavors of preserves or even whiskies!

*1 slab baby back ribs
* 1 tsp. paprika
* 1 tsp. garlic powder
* 1 tsp. onion powder
* 3/4 c. chicken stock
*2/3 c. BBQ sauce, plus more for serving

BBQ Sauce:
*2 tbsp. olive oil
* 3 garlic cloves, minced
* 2 c. ketchup
* 3/4 c. chicken stock
* 2 tbsp. soy sauce
* 6 tbsp. brown sugar, loosely packed
* 4 tbsp. molasses
* 3 tbsp. apple cider vinegar

Preheat oven to 325.  Prepare the ribs by removing the thick membrane from the bony side of the ribs (to start it, I gently cut the layer of the fat at one end of the slab).  Combine paprika, garlic powder, and onion powder and rub all over the ribs.  Add ribs to a baking dish, add chicken stock to the pan, cover tightly with aluminum foil and bake for 2 hours.  After 2 hours, brush with 1/3 c. BBQ sauce, recover with foil, and return to the oven for 30 minutes or until the ribs start to come away from the bone and are very tender. Remove the ribs, move the oven rack to the top third of the oven, and increase heat to broiling.  Broil for 8-10 minutes (watch closely!) or until nicely browned on top.  Serve with more BBQ sauce.  Enjoy!

For Sauce:
Heat a saute pan over medium heat.  Add olive oil and garlic and sauté for 30 seconds or so.  Add all remaining ingredients, whisking often, and bring to a simmer.  Simmer for 20 minutes or so, or until thickened and reduced to about 3 cups.  

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