Sunday, March 7, 2010
Time to Make some RIBS!!!
I am taking quite a risk here posting the directions for my Fall-off-the-bone-Ribs.
It's probably more of a risk to my husband than to me.
By teaching you all how to make your own ribs, I am fully aware that certain invites might be fewer and farther between.
I am truly sorry baby if you have seen your last Super Bowl or Play Off Party because of my recklessness.
If you know me and you know my cooking style, you already know there is no actual recipe for these ribs...I'm kind of a "fly-by-the-seat-of-my-pants-cook"...Baking , I use recipes, (with a twist here or there of course).
I have included lots of pictures for that reason...well, that and the fact that I want to be just like Pioneer Woman when I grow up. Scrap that, I want to BE Pioneer Woman when I grow up.
Now, if you want the traditional looking ribs, use pork back ribs...make sure they are back and not side. (For the local ladies/guys, they are on sale this week for $1.97 lb).
A little while ago, I discovered these babies...incredible value as they are almost all meat and much easier to serve and eat.
I don't buy beef ribs as the bones are huge and the flavor is not the same at all.
Whatever you decide for the cut, here is the process:
These are the ribs that came from that single package at the top...just look at all the meat!
Place them as evenly as possible on a shallow roaster with a rack.
**If you are using a rack of ribs, there is a thin membrane on the underside that you will want to remove before seasoning. The easiest way to do this, is to take a sharp knife and working from the side that the bones protrude from the most, use the tip of the knife to lift the membrane enough to grab a hold of it with your fingers. Now, start carefully pulling the membrane away from the ribs. Continue down the full rack of ribs. Next time I make a rack of ribs, I will take photos of this as it is tricky at first.
Removing the membrane will allow the seasoning to penetrate the underside of the meat as well as help with tenderness.
Sprinkle them generously with a rub, I happened to have this and it works wonderfully, but you can use whatever you have starting with salt, pepper, and garlic...add anything that will give the meat a great savory flavor. (think chicken when you are working with flavors for pork)
Now they are ready for the first stage of cooking.
Oh! I will usually add a liquid to the pan.
water, apple juice, beer,(Can't stand the taste of the stuff to drink, but for BBQ type meats....yumm!), whatever you have...moisture is key, if it adds flavor great.
I also add onion, fresh chopped garlic....again, whatever you want for flavor.
Cook them uncovered at 325* .
Timing will depend on the cut, these guys are really fast...maybe 20 minutes or so. Traditional ribs take longer, but what you want is to see the meat just starting to pull away from the ends of the bones.
When you reach that stage, cover the whole thing with foil TIGHTLY...no leaky spots.
****This is the whole key to getting them so tender they will literally fall off the bones....STEAM!!!!****
Lower the oven temp. to about 250*
Timing again depends on the cut as well as how easily you want to be able to serve them.
If you are wanting to finish them off on the BBQ you are going to need to be able to pick them up without them falling apart.
I like to get them so I can CAREFULLY pick them up with tongs, but those bones are just barely hanging on.
Start with an hour...should be just about right for "Buttonbones/end ribs".
Check them carefully...remember the steam will come rolling out so don't open them while you are leaning over the pan!
Unless of course, you are looking to accomplish a facial peal while you cook.
The bones should be quite exposed and when you lift or bend the ribs you want to see this:
NOW You have got some tender ribs.
Time for the sauce.
Here's where I deviate and no 2 pans of my ribs will ever be identical.
This is great if you think variety is the spice of life...not so much when you make an extra incredible batch that everyone raves over...and there is no way to duplicate.
Above are the ingredients I used once.
All of this is standard for me except what BBQ sauce(s) are involved.
Just depends on what I find in my pantry or fridge.
If I don't have BBQ sauce, I use ketchup adding soy sauce to the above ingred.
If you are not terribly adventurous, or want consistency, use any bottled sauce you love...my problem is I haven't found one that tastes perfect to me just as it is, so I always add some of the things above.
My girls like to mix up the sauce, probably because we just start dumping...no measuring.
Don't be afraid, you already have incredibly tender ribs, this is all for flavor and gooiness.
If your sauce tastes great when you are done throwing things together, your ribs will too.
Not sweet enough? Add more Brown sugar,
Needs a kick...maybe some hot sauce....go with what you love.
Brush the sauce on both sides of all the ribs, coat them really well.
If you are finishing them on the BBQ...still the very best flavor, I think.
Heat 'er up and carefully put the ribs on the grill.
In the winter or when we just want to keep it simple, I crank the oven back up to about 375* or so.
Bake UNCOVERED for a little while...you can also use the broiler, (just keep a close eye on them)
Remember, they are already really tender, you are just looking to caramelize the sauce and send them over the edge. Don't over do it.
Also, Please don't ostracize my hubby from the guy parties just because his wife was reckless!