Thursday, February 28, 2008

You know you've hit a low...

When you find yourself licking BBQ sauce off the mouse because you have been sitting in front of the computer watching TV episodes (NCIS and CSI) while eating ribs. I think I need to get out more...that or find more BBQ sauce.

Best sauce ever:
I like the thicker style best, and Jason likes the hot.

Best ribs ever:
My recipe...adapted from Emeril Lagasse


1 rack pork spare ribs (remove membrane from inside the rack…not flesh side)
Essence (see other recipe)
3c. apple cider
½ c. brown sugar

Liberally season both sides of the ribs with Essence. Place the ribs in a gallon Ziploc and set in a baking dish (in case of leaks). Pour cider over ribs, press air out of bag and seal. Refrigerate 24 hours, turning periodically.

Discard marinade and press brown sugar over the fleshy side of the ribs. Wrap in two layers of aluminum foil, sealing each layer well. Place points down on a baking sheet in the oven and cook for 1 ½ hours at 350ยบ or until flesh is pulling away slighly from bone.


This recipe goes great with Mac salad and is a hit any time of year….
I usually cut the raw ribs into 2-3 sections for better marinating…or put them in the bottom of a large Rubbermaid container.

Though I just use Italian Seasoning instead of the two herbs.

As a clarification, I don't usually put BBQ sauce on my ribs when they are fresh from the oven. I don't think they really need it then 'cause they are pretty tasty on their own, but I do like the sauce with cold leftovers....well, that and just sticking my fingers in my bowl of sauce and licking it off. It's just that good.

I challenge you to branch out into the culinary world of ribs, and reap the rewards for yourselves.

No comments: