Nadia G of
Bi*chen Kitchen on the
I love her!
She's an Italian from Canada who learned cooking from her grandmothers.
Her co-stars are the hilarious...
1. Panos the Fish and Meat guy who is sometimes henpecked by his wife.
2. Hans, the Food Correspondent
3. The Spice Agent.
Her show is awesome and her recipes are typically spot on!
I made Nadia G's Balsamic Baby Back Ribs.
The sauce looks burnt in this picture. It wasn't.
It was deep and rich and tangy and oniony sweet and
less prep, and finger lickin' to boot...
Now they didn't have the depth of Chuck Hughe's ribs, but sometimes a girl (Angie) or boy (Tim) just wants super tasty and finger lickin' food on. the. quick.
So here's the line-up for these awesome Balsamic Baby Back Ribs...
Oh, first of all, the recipe calls for maple flakes.
What in the world are maple flakes??? Well, I googled, and maple flakes are common in Canada, but here in the rest of the world, the accurate substitute would be Sucanat, found in the baking section.
Okay, start the rub by mixing the parsley, sucanat and brown sugar together...
Don't have smoked paprika?
Then buy some!!!
There is a HUGE smoky difference!
Add the smoked paprika, salt, pepper, cayenne, garlic and oregano together...
Mix up this super fantastic-smelling rub all together now!
Do you see them??!!
Do it now before you eat the rub!!!
I can't wait,
it all smells so good!
And this is what the ribs should look like with the rub all over them...
Wrap the ribs up in aluminum foil and bake in a pan for 1.5 - 2.0 hours....
Meanwhile, let's start the sauce by chopping up the jalapeno or habenero, the garlic and the red onion...
Add the ketchup, maple syrup, balsamic vinegar (and I used AGED BALSAMIC VINEGAR), (expensive but worth it), and the bourbon/whiskey.
This is the aged balsamic vinegar I use...it's $14 for this bottle and well worth it.
Aged balsamic vinegar can be found at like Hy-Vee and organic stores. Smaller stores like Fareway do not carry it which is ridiculous.
Aged balsamic vinegar is fantastic on salads with olive oil or mixed in with other vinaigrette ingredients.
Now add the onions, jalapeno and garlic...
Okay, everything's together here for the sauce...bring to a simmer for 1.5 - 2 hours.
This smells fantastic by the way.
And after 1 1/2 - 2 hours,
It's tangy from from the apple cider vinegar and sweet from the onions, the star is the AGED BALSAMIC VINEGAR which brings the color and the depth.
Okay, so when the ribs are ready, take them out of the oven and remove the foil.
can't ya just smell them...that rub is fantastic!
Now scoop up that nice sweet, tangy sauce.
And cover the ribs...
Broil for a couple minutes until the sauce is caramelized.
And that's it!
Super quick and easy!
Well, as quick as 2 hours in an oven goes by anyway.
Have plenty of napkins ready cuz you is-a-gonna-be licking your fingers, this is a nice sticky sauce that keeps you coming back for more. It's like, the madness must stop and you just have to put the ribs down and finish them for breakfast the next day :)
Here's the recipe....
Nadia G’s Balsamic Baby Back Ribs
From Bitchin Kitchen show on the Cooking Channel, Wednesday nights featuring Nadia G
1/4 cup fresh flat- leaf parsley leaves, minced
3 tablespoons brown sugar
2 tablespoons maple flakes
2 tablespoons smoked paprika
2 tablespoons kosher salt
1 tablespoon freshly cracked pepper
1 tablespoon cayenne pepper
3 cloves garlic, minced
1 sprig fresh oregano, leaves minced
1 rack baby back ribs
1 teaspoon canola oil
Balsamic Barbecue Sauce:
1 cup apple cider vinegar
3/4 cup ketchup
1/2 cup maple syrup
1/2 cup aged balsamic vinegar, minimum 7 years old
30ml whiskey (1 shot)
1 habanero chile, minced
1 clove garlic, minced
1 red onion, minced
Cook's Note: Use latex gloves to chop the habanero or wash hands thoroughly with hot soapy water immediately after chopping.
For the rub: To a bowl, add the parsley, brown sugar, maple flakes, smoked paprika, salt, cracked pepper, cayenne pepper, garlic and oregano. Mix well.
For the ribs: Preheat the oven to 325 degrees F. Place the ribs down on foil, brush with canola oil and massage with the rub. Wrap the foil tightly around the ribs, place in a roasting pan and roast for 1 1/2 to 2 hours. Unwrap the ribs and cover with the balsamic barbecue sauce. Broil, uncovered, at 500 degrees F until the sauce is bubbling and caramelized, about 5 minutes.
For the sauce: Heat a pot on medium. Add the apple cider vinegar, ketchup, maple syrup, aged balsamic vinegar, whiskey, habanero, garlic and red onions. Stir and bring to a simmer for 1 1/2 to 2 hours.
Okay, that's all I have for today, kiddos.
Have a good Thursday evening!!
Talk at ya this weekend!!!