Who Says You Have To BBQ Baby Back Ribs
Baby back ribs are a bit on the pricier side but they certainly are tasty. When done right, they are meaty and succulent without too much extra fat. But baby back ribs rest easily outside the budget for many a family. With the method listed herein, the high price of baby back ribs will be offset by the handy pork stock you will make after. In this article I will describe step by step how to get the tastiest results from your baby back rib investment. If done right, these ribs will be tender, meaty, juicy and full of flavor. I will then explain how to get an entirely different meal from the bones of your baby back ribs. Yes folks, when you are finished with this meal you will save everyones bones.The RubAll great barbecued meats have one thing in common. Barbecued meats are treated with a rub that is applied to them before cooking. A rub is a mixture of sugar, salt and seasonings that is applied to meat prior to cooking. It’s used for flavor and tenderization. Rubs require at least 5 hours contact with the meat but personally I like to let a rub do it’s magic overnight. It is very easy to find rub recipes out there on the internet. Simply google “rubs” or make one up yourself. If you make one up yourself, follow this simple rule. Every rub should have 8 parts brown sugar to 3 parts salt to 1 part chili power and then 1 part seasoning. That remaining 1 part can be made up of as many different seasonings you like. I encourage you to experiment as I do to find the rub that “rubs you the right way”.Using the RubTake a large sheet of tin foil, big enough to wrap your rack of ribs in and place it on a cookie sheet and lay your ribs on it. Liberally apply this rub to both sides until it is completely covered. Really cake it on for the best results. Then proceed to wrap the foil around the ribs but wrap the ribs in a way that you can easily open one end of the package because you will pour in our braising liquid later. Also make sure the seam is on the top so that the braising liquid will not leak out of the bottom of the package. Close securely and place in the refrigerator for at least 10 hours and up to 48 hours.Braising LiquidA great braising liquid should have an element of salt, sweet and acidity. This will not only flavor the meat but will also tenderize it. In my recipe I like to use about a 1/2 cup of white wine, followed by 2 tbsp of honey and then 3 tbsp of soy sauce. I also add a tablespoon of vinegar. Any kind of vinegar will work except for balsamic. To even further the flavor add two cloves of crushed garlic. Place all these ingredients in a saucepan and heat until all ingredients are dissolved and blended.Proceed to open one end of the foil package and pour in the braising liquid. Tilt the cookie sheet to distribute the juice and place in a 200°F degree oven for 3 hours. It is of utmost importance to monitor your oven temperature to ensure that it stays at 200°F so an oven thermometer is recommended. After 3 hours, open the foil just enough to get at the second or third bone in and tug on it. If it is lose and comes away from the meat easily it is finished.The Sauce & The BroilerPlace your rack with foil attached on top of a saucepan and slit the foil so that the juices inside drain into the saucepan. Reduce the liquids in the saucepan on high heat for about 25 minutes or until it becomes the consistency of a moderately thick barbecue sauce. Once you achieve this sauce, place the ribs on a broiler pan. Set your oven to broil and place your ribs in and brush the sauce on. When the sauce starts to sizzle and caramelize, flip and brush the sauce on the other side. Repeat until you are out of sauce.Remove ribs from broiler and let rest for about 10 minutes so that the juices will stay in the meat. After 10 minutes slice and serve.The BonesKeep the bones! A delicious pork stock can be made and used for so many dishes. Cook some brocolli in a little bit of pork broth or make a great rice porridge with this stock. Get an extra meal from just the bones. Read on..Get a roasting pan and bake the bones for 25 minutes at 400 degrees. When you start to smell them you know you are close. Take the bones from the over and place in a stock pot and add 3 stalks of celery, 1 whole leek (cleaned thoroughly), 1 tablespoon of black peppercorns, 3 cloves of crushed garlic and cover with water. Bring to a rapid boil, then reduce the heat and simmer for 6 hours. Add salt to taste and then store for later use.
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Wine And BBQ – What Is Best?
Summer is BBQ time. With Father’s's Day, July fourth and summertime in general, many American citizens enjoy normal BBQ. At Naperville’s Ribfest, pork BBQ ribs are king. If you are a little’porked out,’ griddled chicken and fish are a welcome change. A wine that pairs well with both of these is Chardonnay. Wine Facts Chardonnay is one of the most generally planted and successful white wines in the world, and is recognized as one of 9 classic grape varietals. Chardonnay offers appealing tastes of tropical fruit, apple and butterscotch and has a creamy, full-bodied style. Quality Chardonnay is temporarily aged in oak barrels to impart a creamy richness and a long, pleasing finish. Wine makers must be cautious about the length of time the wine is in contact with the wood, as an’over-oaked’ wine can loose its fruit flavors and balance, and taste upsetting. Chardonnay’s major growing areas include California and the Pacific Northwest, Chile, Australia, France, Italy and south africa. The significant difference is the’old world’ style French Chardonnay tends to be leaner, crisp with mineral and apple notes, while Yankee Chardonnay has a tendency to be big and oaky with vanilla and butterscotch notes. As Yankee tastes have shown preference for a lighter style of Chardonnay, American winemakers have moved away from their dependence on oak and are using stainless steel vats, leading to a snappier, more food friendly wine. BBQ Catering The Wine Spectator’s's July issue reports the 2007 vintage of California Chardonnay is outstanding, with the northwards California regions ( Napa, Sonoma, Carneros ) all receiving 96 out of 100 points. They described this vintage as’Ripe, complex, balanced and age worthy wines.’ This is great news to share and hopefully encourages you to try some 2007 Chardonnay soon. California Chardonnays present extra food pairing challenges, as they have a tendency to have a toastier oak flavour and higher alcohol levels. So why the popularity? The wealthy, buttery character of shellfish pairs beautifully with Chardonnay’s buttery taste ( think Lobster ). Generally, seafood, shellfish and chicken offer a straightforward flavour profile that may not struggle with Chardonnay’s complexities. And Chardonnay’s bold tastes can square up to a rich sauce that might go with your entre. We suggest that you consider trying both’old’ and’new world’ styles of Chardonnay. When charcoal grilling or smoking meat, a toasty California Chardonnay can compliment the hazy tastes of your BBQ. An unoaked, chrome steel aged Chardonnay will pair well with light summer salads or fish and chicken dishes that are cooked on a gas grill. Directionally, Americans have moved away from heavily oaked Chardonnay and are now seeking out less oaky versions. Oak levels in descending order Foxglove, Central Coast, CA. — Light oak $12 Columbia-Crest, Columbia Valley, WA. — Medium oak $8 castle St. Jean, Sonoma, CA. — Heavy oak $9 Yalumba, South Australia $9 $13 Elderton, Barossa, Australia $13 The Wishing Tree, Western Australia $13 Wine of the Month Foxglove Chardonnay This wine should be consumed inside 2 years, $12. .
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How to Cook Barbeque Ribs
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