Sneak peak: ‘Pretzella, Queen of the Dessert’ (Nutella AND pretzel) ice cream @ N2 ice creamery in Sydney. The science says liquid nitrogen + cream + wacky flavours = theatrical gimmicks + tasty, unique ice cream concoctions + a fun time for all.
Add some coleslaw and a couple of icy beers. In my book, it doesn’t get much better than that. These hit the table last night to a handful of happy people. They were juicy and falling-off the bone tender. I went to the trouble to make my favorite barbecue sauce the day before, so cooking the ribs took some hovering but not a lot of work. Lucky for somebody that there are a few of these spicy pork ribs left, which will make for one outrageous sandwich tomorrow, along with a little extra sauce. (Maybe you’ll see it.)
If you cook ribs you probably have your own favorite way to do it. There are many views on what’s best and I’m not going to argue with anyone. I offer you this method for your consideration, and I can testify it’s a darn-good way to do it. The barbecue sauce recipe is a time-tested favorite of mine. You could always buy your own favorite brand if you want.
Barbeque sauce Ingredients:
- 1 tablespoon cooking oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 cup ketchup
- 1 cup beef broth
- 2/3 cup chili sauce
- 1/4 cup cider vinegar
- 1/4 cup packed brown sugar
- 3 tablespoons Worcestershire sauce
- 2 tablespoons prepared mustard
- 2 tablespoons bourbon
- 2 tablespoons lemon juice
- 1 teaspoon salt
- 1/8 teaspoon fresh ground pepper
- 1 teaspoon liquid smoke (optional)
- 2 tablespoons molasses
- 1 - 2 racks (depending on how many you’re feeding) St. Louis style pork ribs
- Cider vinegar
To cook barbeque sauce, heat oil in large sauce pan or Dutch oven over medium heat. Add onion and cook, stirring occasionally until onions are golden and translucent, about 8-10 minutes. In the meantime, measure out all other sauce ingredients in a bowl. After onions are golden, add other sauce ingredients. Stir and bring to simmer on low heat. Cover, stirring occasionally and let cook for an hour. If you don’t like pieces of onions in your sauce, puree cooked sauce until smooth using either a blender or an emersion blender.
To cook ribs, preheat oven to 350 degrees F (175 degrees C). Place ribs in one or two (depending on how many you’re making) 10x15 inch roasting pans. Into each pan pour 2/3 cup water and 1/3 cup vinegar. Cover ribs with foil. Bake in the preheated oven for 1 hour.
Preheat grill for medium heat. Lightly oil preheated grill. Transfer ribs from the oven to the grill, discarding cooking liquid. Grill over medium heat for 15 minutes, turning ribs once. Baste ribs generously with barbeque sauce, and grill 8 minutes. Turn ribs, baste again with barbeque sauce, and grill another 8 minutes. Ribs should have some char.