Ribs, and family food feuds
I don't know about anyone else, but in my family, everyone has a dedicated specialty. One aunt is known for a cauliflower salad, my mom makes her smoked salmon, my grandma is known for just about everything, and one of my uncles is the rib-maker. Until the past few years, anyways, when I've been getting comments from other family members on the sly: "Don't tell your uncle...but I like your ribs better."
There are a million and one ways to make ribs and everyone has their preferred method. My uncle, for instance, smokes his in a huge converted oil drum smoker but I don't have the space, supplies, or inclination for all that effort; I prefer the dry-rub, braise, finish-with-fire method. And I like my version better anyways :-)
The rub and braise recipe I use is adapted from Alton Brown and I love it because it was easy to make and tasted great before I ever even had a grill or an outdoor place to cook. That said, these are fantastic finished on the grill. They aren't completely fall-off-the-bone, but they are incredibly tender, have a great flavor, and are very low maintenance to make.
Cider-Braised Ribs
Serves 4-6; modified from Alton Brown’s process for braised ribs
2 racks baby-back ribs
Rub (enough for 4 racks of ribs)
1/2 cup (8 tablespoons) light brown sugar, tightly packed
3 tablespoons kosher salt
1 tablespoon chili powder
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon ancho powder
1/2 teaspoon Old Bay
1/2 teaspoon thyme
1/2 teaspoon onion powder
Braise
1 cup cider (or apple juice)
2 tablespoons apple cider vinegar
2 tablespoons Worcestershire sauce
1 tablespoon honey
2 cloves garlic, chopped
Combine the ingredients for the rub in a bowl and mix well. On a pan, place each rack of ribs on a long sheet of heavy-duty foil and sprinkle 2-3 tablespoons of the rub over each side, rubbing it well into the meat.Wrap the foil around each rack, crimping it at the top and ends to create a foil packet, and refrigerate for at least 2 hours or overnight.
Preheat the oven to 225 degrees F.
Stir together the ingredients for the braise in a microwave-proof measuring cup and heat just until the honey melts. Open one end of the foil packet for each rack of ribs and divide the liquid evenly between the packets. Braise ribs in the oven for 2 hours or just until the meat begins to pull away from the edges of the bones; this means the meat will be tender but won't completely fall off the bone. Discard the braising liquid.
Heat up the grill or turn on your oven’s broiler to high. Brush ribs with your preferred store-bought or homemade (or uncle-made, if you’re so lucky) barbecue sauce and cook to your preferred doneness. Cut the ribs into individual pieces, serve with extra sauce on the side, and prepare for the family best-ribs debate to begin.
Ever usurp the family something-maker? It's kind of rewarding, right?
There are a million and one ways to make ribs and everyone has their preferred method. My uncle, for instance, smokes his in a huge converted oil drum smoker but I don't have the space, supplies, or inclination for all that effort; I prefer the dry-rub, braise, finish-with-fire method. And I like my version better anyways :-)
The rub and braise recipe I use is adapted from Alton Brown and I love it because it was easy to make and tasted great before I ever even had a grill or an outdoor place to cook. That said, these are fantastic finished on the grill. They aren't completely fall-off-the-bone, but they are incredibly tender, have a great flavor, and are very low maintenance to make.
Cider-Braised Ribs
Serves 4-6; modified from Alton Brown’s process for braised ribs
2 racks baby-back ribs
Rub (enough for 4 racks of ribs)
1/2 cup (8 tablespoons) light brown sugar, tightly packed
3 tablespoons kosher salt
1 tablespoon chili powder
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon ancho powder
1/2 teaspoon Old Bay
1/2 teaspoon thyme
1/2 teaspoon onion powder
Braise
1 cup cider (or apple juice)
2 tablespoons apple cider vinegar
2 tablespoons Worcestershire sauce
1 tablespoon honey
2 cloves garlic, chopped
Combine the ingredients for the rub in a bowl and mix well. On a pan, place each rack of ribs on a long sheet of heavy-duty foil and sprinkle 2-3 tablespoons of the rub over each side, rubbing it well into the meat.Wrap the foil around each rack, crimping it at the top and ends to create a foil packet, and refrigerate for at least 2 hours or overnight.
Preheat the oven to 225 degrees F.
Stir together the ingredients for the braise in a microwave-proof measuring cup and heat just until the honey melts. Open one end of the foil packet for each rack of ribs and divide the liquid evenly between the packets. Braise ribs in the oven for 2 hours or just until the meat begins to pull away from the edges of the bones; this means the meat will be tender but won't completely fall off the bone. Discard the braising liquid.
Heat up the grill or turn on your oven’s broiler to high. Brush ribs with your preferred store-bought or homemade (or uncle-made, if you’re so lucky) barbecue sauce and cook to your preferred doneness. Cut the ribs into individual pieces, serve with extra sauce on the side, and prepare for the family best-ribs debate to begin.
Ever usurp the family something-maker? It's kind of rewarding, right?