Ribs

Ribs were on sale this weekend so we decided to try our hand at cooking ribs. In all the years he has been cooking, ribs has never been something JP has tried but we found some good recipes and decided to dive in. We found a HUGE bag of ribs (about 12 lbs) that was simply "Pork Spare Ribs in a bag." When he opened it up he found 2 racks of ribs . . . and then we had to learn how to trim them (thank goodness for the internet). Once we got them trimmed all the recipes that called for 3-4 lbs of ribs made more sense. Here is what we did and they turned out FABULOUS! The recipe is from Emeril Lagasse and can be found on www.foodtv.com. I'll give you the highlights.

Put racks in pot and cover with water, add salt, crab boil (we just used seasoning salt), and 3 bay leaves. Bring to a boil and simmer for about 15 minutes.

Remove and pat dry. Cover with rub:

2 tablespoons dark brown sugar
2 tablespoons paprika
1 tablespoon chili powder
1 tablespoon ground black pepper
1 teaspoon cayenne

I also added garlic powder . . . .

Place in 350 degree oven for about 10 minutes. Remove and slather with sauce (recipe below or you could probably use whatever your favorite is) and keep some sauce for dipping later. Wrap tightly in plastic wrap and then foil. Put back in the oven for about 1 1/2 hours.

When we took them out the meat was just falling off the bone . . . so much that we didn't really get to pick them up and really eat them like a rib, if you know what I mean.

I really liked this recipe because even though there was a lot of work involved, once you get them in the oven, you can sit, hang out, and just wait! No going to the grill every 15 minutes to turn and baste.

Here's the sauce . . .

2 tablespoons olive oil
1 cup chopped yellow onions
1 tablespoon minced garlic
3 tablespoons chopped chipotle chiles in adobo, with adobo sauce
1/2 cup red wine vinegar
2 tablespoons fresh lime juice
4 cups tomato sauce
1/2 cup molasses
2 teaspoons dry mustard
2 bay leaves
1/2 teaspoon salt


Saute the onions in the olive oil; deglaze with vinegar and lime juice, then add the rest of the ingredients. Simmer for about 15-20 minutes stirring often.