Hi,
I hope you are all well, settling into the warm-er weather, and got to par take in all of the long weekend activities that include, but are not limited to:
Consuming enough gin and tonics that made you feel summer-y and hot and then suddenly achey and old
Got out on the lake and went fishing, not because you like fishing, but because you LOVE your boyfriend
Ribs - Hopefully you made the best ribs in your life, because I think I make them every time I make them... You know? So here is the post dedicated to ribs.
Sides- ALL THE SIDES, all the mayo, all OF THE herbs
As I realize I am sharing my MDW spread, and MDW has come and gone, There are also LOTS of summer-y patriotic holidays ahead. These holidays WILL require some fabulous ribs and some also fabulous sides, One also being pasta salad( not included in the title) with Roasted Veg. Eggplant and zucchini- Id like to share that one soon, when I am not feeling so overwhelmed by BBQ.
The Ribs ... but firstly, a point
...Id like to mention that there is AND always is a way to execute things "fast-er" and different than someone else, however, this is not that. I love to cook, and things that need time deserve time and I find enjoyment in that time. Making a cocktail while my ribs are in the oven and puttering about the house brings me giddyness and excitement ( lol). Ribs are done on the weekends, usually and preferably a summer holiday weekend where you might have a couple extra hours on your hands - Do them then. Don't rush. While this isn't "proper" BBQ, these ARE good ribs that are done in 4 hours lending a tender, well seasoned, saucy result- Which is what you need. I consider myself a very busy person, and I made the ribs. Do not make the ribs if you do not have the time. Ribs are a process that should be enjoyed leisurely. I did a dry rub and a wet , is one better? I honestly don't know .. thats why I do both, my dry rub isn't intense, just a couple of spices, and my marinade is put on right after the dry rub goes down and then sits on the ribs for about an hour before I am ready to cook. Also- The longer the better! So let that rub linger if you want! Lastly, I tenderize in the oven and then at the end I char them up on the grill on high heat. About 5-7 minutes each side. want!
YIELD-4
Ingredients for the ribs:
4-5 pounds baby back ribs
Dry Rub:
2 teaspoons mustard powder
2 teaspoons garlic powder
2 tablespoons brown sugar
2 tablespoons kosher salt
2 teaspoons black pepper
Wet rub:
1/4 cup soy sauce
2 tablespoons white wine vinegar
2 tablespoons mustard
For the Sauce:
1/4 cup ketchup
3/4 cup drippings from the ribs
1 tablespoon white wine vinegar
1 tablespoon honey or molasses
2 table spoons whole grain mustard
Prepping your ribs for the oven:
An hour before you are ready to bake, Place the ribs in a large casserole dish of the sorts or a high sides sheet pan. Rub the dry rub all over the ribs getting all the tiny creases and spaces.
Combine the wet rub ingredients in a small bowl or measuring cup, mix to combine, and brush or our over the ribs giving it one last rub making sure the ribs are evenly coated. Cover and place in the fridge for an hour.
after an hour-ish has passed ( like I said, This is you r show! Longer or less) Take your ribs out of the fridge and let them come to room temperature, about 30 mins. Preheat the oven to 275 and bake for 4 hours ( can also go for another hour if you have the time) . If you're waiting for your grill to heat up after or on the four hour mark, just leave them in there until youre ready for charring.
Sauce and Grill: DEFINITLEY GRILL THE RIBS AFTER OVEN***
Add all of your sauce ingredients to a small sauce pan, including some of the rib juice collected in your roasting pan, heat on low and mix well to combine and occasionally to avoid burning. Heat your grill up to med-high heat.
Before you place the ribs on the grill- Brush one side of your ribs with your sauce. Throw the basted side down on the grill. Baste the other side of the ribs, close the lid and let them char, about 5-10 minutes on each side, depending on your grill ( or your liking) . Flip and char the other side.
Pull and let rest for about 5 minutes and use up any extra sauce on the side!
** If you are not grilling, Baste your ribs at the end of the 4 hours in the oven and throw the oven on a low broil until lightly charred.
DO AHEAD: You can marinate and season your ribs up to 1 day ahead if you please.
..... Coco-nutty beans to follow in next post:) xoxox
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