Friday, February 03, 2012

Ribs

I love fall off the bone delicious ribs but as many times as I have made them, they never seem to turn out the way I want them too.

I have tried steaming them, I have tried baking them, I have barbecued them long and slow, and yet I can't seem to achieve that fall off the bone effect I am looking for, until now.

This recipe is from a friend of a friend, I made it this past weekend, and if you are looking for wow the sock off them ribs - here it is!


Fall off the Bone Ribs with Sticky Sauce

Sauce:
Olive oil
3 sprigs fresh thyme
1 large onion, finely diced
4 garlic cloves, minced
2 cups ketchup
1 cup apricot jam
2 tablespoons dijon mustard
2 tablespoons brown sugar
1/4 cup molasses
2 tablespoons red wine vinegar
1 teaspoon ground cumin
1 teaspoon paprika

Place enough olive oil in a medium saucepan to cover the bottom, heat oil on medium heat.  Add onions, garlic and thyme sprigs.
Cook slowly until onion is soft, but not turning colour.
Remove thyme sprigs, and add the remaining ingedients.
Continue cooking over medium heat for 30 minutes, stirring often to prevent burning.
Remove from heat.

Ribs:
Racks of ribs (the above sauce recipe will be good for about 3 racks, but it also freezes well so just make what you need and save the remaining sauce)
Salt & pepper
Beer (number of cans depends on the number of racks you are making and the size of your pan)

Preheat oven to 300F.
Remove the back skin from your ribs, cut into 2 rib portions.  Salt and pepper both sides.
Place ribs meaty side up into a 9 x 13 dish, pour beer into bottom of pan, there should be about a 1/2 inch on the bottom of pan (you might need more than 1 beer).  Cover the pan tightly with aluminium foil.
Place in oven and cook for 3 hours.

Once the ribs are done, remove from the oven and using tongs, dip into the sauce.
Place sauce covered ribs onto parchment lined baking sheet and return back to 300F oven for 15-20 minutes.

Enjoy with lots of napkins!

1 comment:

  1. Ribs are my favorite EVER!!! I am trying this, thank you! :)

    ReplyDelete