My mom bought some wonderful ribs from the grocers today and requested that I make something out of it: to which I gladly accepted the challenge. It came in the perfect time! For one, I love ribs. Any time is a good time for ribs in my books. And pork is such a lovable, versatile type of meat, the in-between type between the chicken and the beef. It’s not as assertive as a steak, but brings more character than chicken would. It’s probably the most easy going of the meats: the “porkiness” can be tuned up by roasting it skin on, tuned down to meld it into a nice stir fry, or it can be baconed. And yes, I just made “bacon” into a verb. Let’s be honest, bacon is in a league of its own, and no turkey strips, chicken strips, or veggie bacon strips can tarnish its good name. Bacon is bacon. Period.
But before I turn this post into an ode to pork, I should return to my pork ribs. I chose this specific recipe tonight to get me out of the winter blues. I was getting impatient for summer to finally come, and what’s a better way to add a bit of summer to the day by fixing a vibrant and tangy dish?
What’s more, I got out of work early today and had enough time to make my favorite rib sauce (which takes quite a bit of simmer time). You see, my favorite rib sauce requires the use of my favorite barbecue sauce. And unfortunately for me, my favorite barbecue sauce doesn’t come in a bottle. Every time I make these ribs, I either make sure I have a batch of sauce made beforehand, or I make sure that I have at least 3 hours of “sauce time”. During these 3 hours, you can multi-task, but you MUST be in the kitchen, or you risk burning the pot of bubbly goodness. I also highly recommend the use of a splatter guard, or you’re in for a lot of messy splattering. Here’s one in action:
Making rib sauce is like caring for a down-to-earth cousin of the Risotto: the sauce requires frequent attention but not so much that you have to slave over the stove. It’s a lot of work, but it results in a ooey, gooey, sweet and tangy sauce with a welcoming garlic touch. Paired with fresh baked corn muffins, and a lime infused mango salad (I will cover these in a later post), this Rib-Muffin-Salad trio gives you quite a summer kick! Trust me, it cured me of my winter blues tonight! 😉
Here’s another Nommy Noms recipe!
Oven Baked Ribs in a Sticky Garlic Sauce
Sweet & Tangy Sticky Garlic Rib Sauce
Yield: ~3 Cups Prep Time: 5 Mins Cook Time: 20 Mins
- Ketchup ——————————– 2 1/2 Cups
- Brown Sugar ————————– 1 Cup
- Lemon Juice ————————— 3 Tbs
- Worcestershire Sauce ————— 2 Tsp
- Tobasco Sauce ———————– A few dashes
- Garlic (Minced) ———————— 8 Cloves
- Nommy Barbeque Sauce ———— 1 Cup (recipe to follow)
The Fun Part:
- Combine all ingredients in a medium sauce pan over medium low heat. Simmer for 20-15 minutes, stirring frequently.
Nommy Barbeque Sauce
Yield: 1 Cup (This recipe doubles easily) Prep Time: 5 Mins Cook Time: 30 Mins
- Ketchup ————————- 1 Cup
- Water —————————- 1/2 Cup
- Apple Cider Vinegar ———- 1/4 Cup
- Light Brown Sugar ———— 2 1/2 Tbs
- Granulated Sugar ————- 2 1/2 Tbs
- Ground black pepper ——— 1 Tsp
- Onion Powder —————— 1 Tsp
- Dijon mustard ——————- 1 Tsp
- Lemon juice ———————- 1/2 Tbs
- Worcestershire Sauce ——— 1 Tbs
The fun part:
- Combine ingredients in medium saucepan. Bring to boil and reduce to a simmer. Simmer for 30 minutes until thickened and reduced by half.
- Before reduction:
- After reduction: Sauce should be thickened and darkened.
- Pork Ribs ———————— 8 Lbs
- Sticky Garlic Rib Sauce ——-Enough to coat all ribs (1 recipe of sauce= 8 Lbs Ribs)
The Fun Part
- Preheat oven to 400 degrees F (205 degrees C).
- Divide rack of ribs into 6-bone pieces. Place ribs in a baking pan and cover with tin foil, pop it in the preheated oven for 30 minutes.
- Remove ribs from the oven, and let sit for 10 minutes. Turn the oven down to 350 degrees F (175 degrees C).
- Cut between the ribs. The ribs should be slightly pink in the middle. Like so:
- Place ribs in a large mixing bowl, and pour enough rib sauce over the ribs to coat well. Toss.
- Arrange ribs in a single layer on a baking tray, and cover with tin foil. Pop in the preheated oven, and bake for 30 minutes.
- Remove foil and bake for another 30 minutes.
- Serve with warm corn muffins and a mango salad. ENJOY!