Not Barbecued Ribs

These ribs are so unbelievable. You will not believe that they were made in the oven or in this case Sous Vide. I've made them plenty of times in the oven and decided they would be an excellent candidate for Sous Vide. I've given the oven recipe too because I know not everyone has a Sous Vide. It does take a little planning ahead because you do need to let the ribs sit overnight with the rub. You also need to be around for the cooking which is low and slow.

Not Barbecued Ribs (Adapted from Alton Brown)

1 rack of baby back or St. Louis Style Ribs
5 T brown sugar
1 T garlic powder
1/2 T thyme
1 T Ancho (feel free to add more)
1 t allspice

Mix ingredients together in a small bowl.

Set out a large piece of aluminum foil. Place the ribs in the center of the foil and rub the bottom side with half of the rub. Turn over and put the rest of the rub on the other side. Make sure you rub the spices into the meat well.

Fold either side of the foil over the ribs and seal the ends. If baking in the oven leave one end only folded over once. You will need to add some liquid in there and just folding it over once makes it easier. Set in refrigerator overnight.

1/2 c orange juice (preferably fresh)
1/2 c Margarita Mix

For oven:

Mix liquid ingredients together. Open one end of the foil. Hold the ribs vertical and pour in the mixture. Seal well and gently turn the packet from side to side to let the liquid distribute over the meat. Bake in oven at 350 for 1 hour then turn the oven down to 250 and cook for 2 hours or until tender.

For Sous Vide:
Mix liquid ingredients together. Cut rack in half. Place ribs in sealable bag and pour half of the liquid in each bag. Remove air and seal. Place in preheated Sous Vide water bath at 185 for 12 hours.

Finishing off the ribs (both methods):

1/3 c honey
1/3 c ketchup
1 T Worcestershire sauce
1 T instant espresso powder

Remove ribs from foil or bags. Preheat broiler. Pour liquid from foil or bags in a saucepan. Add ingredients and cook for about 10 minutes until reduced. Coat ribs with sauce and place under broiler until browned.

Get the napkins ready because these are messy baby but oh so worth it.

Comments

Waffled Hash Browns

I'm not that much of a fan of one-trick ponies taking up real estate in my kitchen. I know that a waffle iron can be classified as that, but now I can rationalize that it's not. Who knew you could make hash browns in it? Waffled Hash Browns (Adapted from Cooking Light ) 1 1/2 lb russet potato (shredded) salt/pepper to taste 1/4 t garlic powder 1 1/2T butter, melted Preheat waffle iron. Squeeze liquid out of potatoes by blotting between two paper towels. Toss potatoes, salt, pepper, and garlic powder. Brush both sides of the waffle iron with butter. Spread potatoes evenly on waffle iron. Close and cook 2 minutes. Press iron closed completely and cook about 12 minutes or until golden brown. I did not feel that they browned as nicely as in the picture on the original recipe, but then again I don't have a food stylist do I? The drawback of this recipe is that you have to share this. Since they take about 15 minutes, it's a little difficult to make a second one...

Citrus Shortcake

In my mind, this cake is sort of a blank slate. The cornmeal gives it a little crunch but it is quite versatile. I drizzled a citrus icing on it this time around. I think there are many other things that you could do. You could macerate some berries in sugar and top the cake with them. I think some heated jam (orange, strawberry, or raspberry) drizzled over would be nice. I scoop of ice cream never hurt anyone. A dollop of whip cream never did either. I think you get the idea. Citrus Shortcake (Adapted from Cooking Light circa 2010) 3/4 c sugar 1/4 cup butter 2 eggs 1 T orange rind, grated 2T fresh OJ 1/2 t vanilla 1 c flour 2T cornmeal 3/4 t baking powder 1/2 t baking soda 1/4 t salt 2/3 c buttermilk Grease a 9" square pan set aside. Cream butter and sugar for 5 minutes in a mixer. Meanwhile, combine dry ingredients (flour, cornmeal, baking powder, baking soda, and salt in a small bowl). Set aside. Add eggs one a time to butter mixture; beating well after ...

New Kid on the Block

So here's a picture of the new kid on the block. Ain't she a beauty? It's a Blomberg . They are fairly new to the US. They have been around in Europe for quite a while. I really liked the design. I've been dying to have a freezer on the bottom. With the old refrigerator I would constantly lose brain cells by hitting my head on the freezer will poking around in the refrigerator. It really makes sense to have the refrigerator on top - that is where you spend most of your time. When we bought the old one, it was an emergency situation. The prior one was leaking on the floor and was no longer cooling. Fifteen years ago the freezer on the bottom was just starting to get popular but we were in no situation to wait for delivery. We had to take what they had on hand. Now the freezer on the bottom is by no means unique. What is - is this freezer's design. There are 3 compartments in the freezer. I used to have a chest freezer in the basement and everything would get los...

Chocolate-It's What's for Dinner

Search This Blog