The last time I prepared this recipe I went out on the edge, took a risk, got crazy. I used pork skirts and riblets. This time, I trimmed a couple slabs of ribs and did it like the original recipe intended: with actual ribs.
Slow Oven-"Grilled" Spareribs with Chris's Great Rub and Fast Barbecue Sauce
from How to Cook Everything by Mark BittmanDry Rub:
1/2 tbsp salt
1 tbsp sugar1/2 tbsp cumin
1/2 tbsp fresh-ground black pepper
1/2 tbsp chili powder
1 tbsp paprika
4 lb spareribs, trimmed St. Louis style
Fast Barbecue Sauce:
2 c ketchup
1 tbsp Worcestershire sauce
1 tbsp chili powder
1/2 c water
1/2 c rice vinegar
1/2 c minced onion
1 tsp minced garlic
Preheat oven to 300°F.
Mix the rub spices together.
Place ribs on a foil-lined baking sheet in one layer. Rub spices all over ribs, top and bottom.
Bake, pouring off accumulated fat every 30 minutes or so, for 2 hours.
Meanwhile, combine all barbecue sauce ingredients in a small saucepan. Heat over medium-low heat, stirring, about 10 minutes. Taste; adjust seasonings as necessary.
When ready to eat, brush pork with barbecue sauce and roast the riblets at 500°F for about 10 minutes or under the broiler 10 minutes until nicely browned.
Allow the ribs to stand about 2.3 seconds, cut some rib sections and chow.
Oh yeah, these ribs are good. Damn good. While they don't have the charcoal-grill-y flavor of some other ribs, like those grilled over charcoal, the high heat toward the end does lend a more charcoal-y smell and flavor. If you live in an apartment like I do, you'll be more than satisfied with these. If you are lucky like my brother who lives in a house with a BBQ on the patio, you'll scoff at the idea of a 500° oven used to impart a BBQ flavor. If you are lucky like that, you have no room to voice even a "hmmph!" so keep it zipped.
Cost:
- spareribs: $10.49; after trimming would probably be $5.25
- everything else, SWAG: $1
Serve up some steamed broccoli and baked potatoes slathered in butter with some bbq ribs!
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