SEE THESE
BABY BACK RIBS?
They were REALLY expensive to make!
BABY BACK RIBS?
They were REALLY expensive to make!
The sauce is so deeeep and riiiich and smoooooth.
Barry White kind of smoooooth....
Actually I have a love/hate relationship with these ribs.
The sauce is so rich, so velvety good, you can't stop eating them, even though you hate yourself cuz you're eating them.
And eating them.
And eating them.
And eating them.
And eating them.
And eating them.
And eating them.
And eating them.
And eating them.
And eating them!
Aaaarrrgh!!!
Aaaarrrgh!!!
It's almost like this recipe should only be used for special occasions,
it's that darn fantastic!
it's that darn fantastic!
| Okay, so let's recap the CONS.....  | Cons #1 Expensive to make - recipe feeds 4 $25 baby back ribs if not on sale $3 celery, onions, carrots, garlic, apples $1 cup of Worcestershire $1 cup of soy sauce $3 a whole cup of REAL Maple syrup $2 can of chipotle peppers in adobo sauce $10 bottle of red table wine, whole bottle! $45 Total #2 The sauce is so deep and rich and smooth, you overeat. The sauce is so deep and rich and smooth, you overeat. |
Okay, now here are the PROS:
#1 The sauce is deep and rich and smooth, Barry White smooth.
#2 The sauce is so velvety good, you can't stop eating.
#3 Sauce and meat is so special, perfect for special occasions.
#1 The sauce is deep and rich and smooth, Barry White smooth.
#2 The sauce is so velvety good, you can't stop eating.
#3 Sauce and meat is so special, perfect for special occasions.
Oh who am I kidding,
Ima not wait for a special occasion to make these again.
Unless a "special occasion" means it's Thursday.
Or Monday. Or Friday or Tuesday or Sunday....
Okay, here's the recipe...pictures follow :)
This recipe is from Chuck Hughes and his show
Chuck's Day Off on the Cooking Channel!
Barbecued Baby Back Ribs
From cookingchanneltv.com Chuck’s Day Off Show with Chuck Hughes…love this show, his dishes tend to be more flavorful than most, a tad gourmet and high end, and typically amazing
Ingredients
2 stalks celery
2 onions
2 large carrots
2 heads garlic
3 apples
3 tablespoons canola oil
3 lbs. (2 racks) baby back pork ribs
Salt and freshly ground black pepper
Flour, for dredging
1 cup Worcestershire
1 cup tomato ketchup
1 cup soy sauce
1 cup cider vinegar
1 cup maple syrup
1 (7 ounce) can chipotle peppers in adobo sauce
A few fresh thyme sprigs
A few fresh rosemary sprigs
1 (750 ml) bottle red table wine
Water
2 tablespoons potato starch
Baby greens, for garnish
Directions
Cut the vegetables into nice thick chunks. Halve the garlic and quarter the apples. Don't worry about the skins, seeds, etc. All will be strained later.
Take the racks of ribs, and cut them in half, and season with salt, and pepper. In a large bowl, dredge the rib racks in flour on all sides. In a large wide pot, on high heat, add the oil, let it get hot, and sear the ribs, until brown on all sides. Don't tamper with them. Let their surface maintain a nice contact with the hot pan. It will take about 4 to 5 minutes, per side. Remove the meat, and drain the excess oil, leaving behind all of the solid meaty bits that are stuck to the bottom of the pan.
Add all the vegetables, apples, and a few sprigs each of herbs to the pot. Let them caramelize by leaving them to sit without tossing, for a few minutes, then toss to turn them, and let sit a bit longer. Return the ribs to the pot, and place them over the vegetables. In a large bowl, combine the Worcestershire sauce, ketchup, cider vinegar, soy, and maple syrup. Add the chipotle peppers with their adobo sauce, to taste. Stir. Add the liquids to the cooking pot. Add the wine, and add enough water, if needed, to ensure that the ribs are just barely covered. Bring the mixture to a boil. Cover the pan with foil, and place in the oven until the ribs are barely fork tender - but not so tender they are falling off the bone, about 1 1/2 hours.
Remove the meat from the pot, and cut into rib sections, and set aside. Strain the solids out of the liquid. Return the liquid to the pan, and reduce by half (about 15 minutes), to make the barbecue glaze. When nearly done, remove a 1/2 cup of liquid and place it into a medium bowl, add the potato starch, and whisk till smooth. Whisk the mixture back into the pot. This will help thicken the glaze and give the shiny look and syrupy texture.
Toss the ribs back into the glaze to warm and coat them. Mound the ribs up on a platter, and garnish with a handful of baby greens or sprouts, and serve with Warm Potato Salad.
From cookingchanneltv.com Chuck’s Day Off Show with Chuck Hughes…love this show, his dishes tend to be more flavorful than most, a tad gourmet and high end, and typically amazing
Ingredients
2 stalks celery
2 onions
2 large carrots
2 heads garlic
3 apples
3 tablespoons canola oil
3 lbs. (2 racks) baby back pork ribs
Salt and freshly ground black pepper
Flour, for dredging
1 cup Worcestershire
1 cup tomato ketchup
1 cup soy sauce
1 cup cider vinegar
1 cup maple syrup
1 (7 ounce) can chipotle peppers in adobo sauce
A few fresh thyme sprigs
A few fresh rosemary sprigs
1 (750 ml) bottle red table wine
Water
2 tablespoons potato starch
Baby greens, for garnish
Directions
Cut the vegetables into nice thick chunks. Halve the garlic and quarter the apples. Don't worry about the skins, seeds, etc. All will be strained later.
Take the racks of ribs, and cut them in half, and season with salt, and pepper. In a large bowl, dredge the rib racks in flour on all sides. In a large wide pot, on high heat, add the oil, let it get hot, and sear the ribs, until brown on all sides. Don't tamper with them. Let their surface maintain a nice contact with the hot pan. It will take about 4 to 5 minutes, per side. Remove the meat, and drain the excess oil, leaving behind all of the solid meaty bits that are stuck to the bottom of the pan.
Add all the vegetables, apples, and a few sprigs each of herbs to the pot. Let them caramelize by leaving them to sit without tossing, for a few minutes, then toss to turn them, and let sit a bit longer. Return the ribs to the pot, and place them over the vegetables. In a large bowl, combine the Worcestershire sauce, ketchup, cider vinegar, soy, and maple syrup. Add the chipotle peppers with their adobo sauce, to taste. Stir. Add the liquids to the cooking pot. Add the wine, and add enough water, if needed, to ensure that the ribs are just barely covered. Bring the mixture to a boil. Cover the pan with foil, and place in the oven until the ribs are barely fork tender - but not so tender they are falling off the bone, about 1 1/2 hours.
Remove the meat from the pot, and cut into rib sections, and set aside. Strain the solids out of the liquid. Return the liquid to the pan, and reduce by half (about 15 minutes), to make the barbecue glaze. When nearly done, remove a 1/2 cup of liquid and place it into a medium bowl, add the potato starch, and whisk till smooth. Whisk the mixture back into the pot. This will help thicken the glaze and give the shiny look and syrupy texture.
Toss the ribs back into the glaze to warm and coat them. Mound the ribs up on a platter, and garnish with a handful of baby greens or sprouts, and serve with Warm Potato Salad.
That's a lot of fixins for these 'Barbecued' Baby Back Ribs!
Schnikeys!
It's worth it though!!
Okay, there's a lot of steps here,
so let's get going....
so let's get going....
Salt and pepper up these lovely goodies...
Dredge the ribs in flour...
And brown on one side...
And then the other side.
Chop up the apples, carrots, onions, celery and such...
these are just going to caramelize and be strained so it's okay to leave seeds in and skins on and such.
these are just going to caramelize and be strained so it's okay to leave seeds in and skins on and such.
Throw the veggies in the pan....
And begin caramelizing..
So now in a separate bowl combine the Worcestershire sauce,
ketchup,
cider vinegar,
soy sauce
and maple syrup together.
Now add in those chipotle peppers in
adobo sauce.
adobo sauce.
So add the sauce into the caramelized veggies in the pan.
Bring to a boil.
Add a WHOLE GOSH DARN BOTTLE of red wine into the sauce and vegetables.
A WHOLE GOSH DARN BOTTLE!!!
A WHOLE GOSH DARN BOTTLE!!!
.......I interrupt this super mesmerizing post to share...puleeeeeeze don't use a $5 bottle of wine!
Don't do it. You meal will taste like crap. I typically use Apothic Red which you can find anywhere from $8-11. Not bad! Any red will do as long as it's a
quality red. Okay, now back to enchanting you with my extremely winsome words and pictures.... *cough cough*
And this is everything melding together in the pan except....
...the pan kind of overflowed and I had to use a second pan too.
So when it came time to put the ribs on top of the veggies in the pan,
I had to recruit an even larger pan.
And I placed the ribs on top.
And poured just enough water in to cover the ribs.
So cover and throw everything into the oven for about 1.5 hours.
And this is the yummy goodness after removing from oven.
So take the meat out of the pan.
Now strain the vegetables out...
See the yummy liquid there that you're going to reduce.
Now add the drippings to the pan....and BE SURE TO SPILL ALL OVER THE FREAKING STOVE!!!
Unfortunately all these veggies will get thrown out. Weird.
Add a little bit of thickening agent into some liquid...in this case, potato starch is being used and whisk into the pan...
Okay, cut up the ribs...
Throw the cut up ribs back in the pan....
Ladle that yummy, rich, layered sauce over the ribs....
Looks a little ultra fantastic, yes??!!
Hey!!
Could someone clean my stove
please?
If you could only taste the
rich,
layered,
velvety sauce
on these ribs....Mmmmmm.
rich,
layered,
velvety sauce
on these ribs....Mmmmmm.
Here.
I'll plate ya some up.
Make sure you have napkins though,
because these are
super rich,
super textured,
super flavorful, and
super want to jump on that nice white blouse you're wearing.
Now this sauce is not sweet at all, that's why the name has 'barbeque' in parenthesis. I would say this is more like a wine reduction sauce. Truly fantastic.
All I can say at this point is
CAN SOMEONE GO GET ME MORE NAPKINS PLEASE??!!
CAN SOMEONE GO GET ME MORE NAPKINS PLEASE??!!
Now, I took one for the team and made baby back ribs THREE TIMES in two weeks using
THREE DIFFERENT RECIPES
This recipe came in at.....
I will be sharing the other two recipes as well down the road. One was a sweet, oniony, finger-lickin' barbeque sauce and the other was just your standard, run of the mill homemade bbq sauce.
Okay that's all I got for today guys...gotta get on the paperwork now, selling lots of cars in quick spurts here.
Have a good Thursday!
Talk at ya soon!!!
Okay that's all I got for today guys...gotta get on the paperwork now, selling lots of cars in quick spurts here.
Have a good Thursday!
Talk at ya soon!!!
