Tuesday, June 7, 2011

BBQ Ribs for a party................

For 2 slabs pork ribs:

  Dry rub:
1/4 c. salt
1/4 cup sugar
1 T. black pepper
1 t. each:  paprika or smoked paprika, cumin, garlic powder
1/2 t each ground allspice, cinnamon
1/4 t. cayenne

Braising liquid
8 cups beef or chicken stock (pref. unsalted)
2 bay leaves
1 T. black peppercorn
2 whole allspice
1 can goombay punch (optional)
8 cloves garlic

bbq sauce (adjust the sugar or vinegar level according to your preference)
 4 cups braising liquid from after ribs have finished, strained and skimmed of fat
4 T. tomato paste, or 1 cup tomato sauce
1 cup apple cider vinegar
1/2 cup packed brown sugar (can sub honey)
hot sauce to taste (here i use a few drops of local goat pepper sauce
black pepper
(should not need additional salt, but check)

preheat oven to 300°F
*peel membrane from back of slab, rub ribs well and let flavors penetrate for 15 minutes
*bring all the braising liquid ingredients to a boil
*heat oil in a flying pan and lightly sear and brown the ribs (be careful not to burn the sugar too much from the rub)
*select a dish or pan suitable for oven-braising...place ribs in pan, covered half way in the liquid.  bring it back to a simmer, cover and place in the preheated oven
*cook covered in the oven until the meat is tender and just begins to fall off the bone,
*carefully remove from pan and reserve until ready to grill

*on a low to medium heat (you can use smoking wood if you like), grill the ribs covered without sauce to lightly mark, the brush sauce liberally on the ribs and finish.  serve with additional brush of warm sauce, or along side.
Goes great with coleslaw! 
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