Posted on 05/28/2017 10:11:47 AM PDT by beebuster2000
I came across Dr. Maurice Codd’s rib recipe and tried it. Codd was a nobel prize winner in chemistry so I would imagine he understands the chemistry of this better than I do. But the ribs are amazing. Enjoy!
I am quite certain that after a long development process I have finally reached the perfection point in pork rib bbq. For years I hated rib recipes that slather ribs with gooey sweet sauce, and I preferred the dry rub ribs. Now, after countless hours in the “lab” I have captured both the crunch and tang of the dry rib, and the flavor of the sauce ribs.
Before I go through it, one key ingredient will be somewhat hard to get. Some time back, a wild swarm of bees showed up in the back yard. I caught them in a box, and then moved them to a hive I got. Since then they have yielded gallons of exquisite wild swarm honey. That is the key ingredient. And no, it doesn’t taste sweet. Here is the recipe:
Go get as many slabs as you want of tasty pork ribs, cut them up individually Get a jug of apple cider vinegar, a jug of molasses. Then go the fridge. Grab what you have: mustard, some ketchup, maybe even a left over bottle of barbeque sauce, left over red wine is good, you get the idea, forage for it. Pepper, some salt.
Mix up the vinegar, molasses (a bunch) and the other ingredients in a big stainless pot or bowl. Dump the marinade and the ribs in a plastic bag and put them in the fridge for at least a day. The key ingredient here is the vinegar, don’t skimp on that.
Now to cook. The key here is low, low heat for a long time. If you can get your grill down to 200 degrees, that’s best. Sure throw in some wood chips or whatever if you want.
This part is important: don’t put the ribs on the grill, put them on a rack, and put aluminum foil under them so there are no flare ups. Indirect heat for a long time is key. If you must, do a little basting but you really don’t need to.
Cook until the meat shrinks back from the bone, that could be an hour or it could be two depending on the grill and the ribs. Tip a few while this is going on. It won’t help the recipe but you will feel better.
Now the honey part. Take the ribs off the grill and pull out the aluminum foil. Put the foil where the dog wont get it, you will regret it if he does. Put the ribs in big bowl and drizzle the honey on each rib till they are coated.
Turn the heat up to high in the grill. Quickly put the ribs directly on the grill. This part should take maybe a minute or two. Keep turning the ribs until the honey caramelizes, you don’t want any un-caramelized honey left or the ribs will taste too sweet. You will have to play with this to be able to see when they are done, but you have to stay on it, turning them.
Take the ribs off and go to town. The outside of the ribs will be crunchy, not sweet, and the inside will fall off the bone and be tangy. The combination of the two is amazing.
Perfect ribs are that easy!!
Sounds awesome but a lot of work. For many years, I cooked my ribs in a crockpot, which always was adequate. Lately, I’ve been slow-roasting them in the oven. To season I use Emeril Lagasse’s spice mix and a bottle of KC Masterpiece BBQ sauce.
Clearly, I’m not the aficionado you are.I’m just happy to find them at less than $2/lb
Is that even a recipe? Just a lot of random ingredients thrown together.
BBQ recipe sounds fab.......and caramelizing the honey on the ribs lastly is a five-star tip.
.....but gathering the bees for honey?.......that does not appeal to me..........
Early one morning a cop sees a naked man with a cowboy hat and boots walking around town. He asks him what he's doing and the man replies a woman told him to do it.
"I was having a beer last night in a bar when this woman took me home.She told me to take my clothes off, so I did. Then she said, 'cowboy, put on your hat, so I did. Then she said, cowboy, put on your boots, so I did. Then she took off her clothes and said: cowboy, go to town!' So I did."
Preheat oven to 250ºF. Line a large roasting pan with a big sheet of aluminum foil, over the edges. Place prepared rack(s) of ribs on metal rack in lined roasting pan. Add water to cover bottom of foil lined pan below rack, taking care to not submerge any portion of the ribs. Cover tightly with another sheet of foil. Do not disturb for five hours.
For the health conscious--of prepared BBQ sauces, Bone Suckin' Sauce, Stubbs, and at least some of the Kraft sauces do not contain high fructose corn syrup. OTOH, Sweet Baby Ray's first ingredient is high fructose corn syrup.
We’re doing a short marinade using the usual balance of ingredients for our baby back ribs.
NOTE: If you ever make a rub, make a bunch of it and bottle/label the remainder so you will not have to make it again next time.
Regarding BBQ sauce, cannot do much better than Sweet Baby Ray's. Just saying.
I swear the crockpot should be called a ‘deflavorizer.’ I finally put mine out on the curb hoping someone would take it away. Back to using my Creuset and oven! My homemade baked beans are in it as I write.
Here’s what I do. Morning of, pour into a container a dry rub of brown sugar, cayenne pepper, garlic powder, cumin, chili powder, onion powder, fresh ground pepper and sea salt and then rub the pork ribs into that (all sides). Put into ziplock bags and back in refrigerator for at least four hours. Then heat up grill on one side only on low heat (around 300 degrees). Put the coated ribs on the unheated side of grill and close cover of grill for at least an hour and a half. Then every half hour, turn the ribs over and coat with some of the leftover dry rub. Repeat until the meat start falling apart. Might be 4-6 hours total.
Sounds so fine, recipe is close to my homemade, I add some ginger & garlic. Sounds amazing! Have you made them w/ regular honey?
“I swear the crockpot should be called a ‘deflavorizer.’”
I”m inclined to agree. I have 3, one of which has an ill-fitting top, and two others that work as they’re supposed to.
I have a small one I got for making overnight oatmeal. Tasteless.
The other I’ve used for ribs, roast and stew, but wouldn’t rave about the results. They’re also a little iffy on cook times. Hard to plan a meal to be done at a specific time.
I bought myself an electric pressure cooker and and immersion cooker for Christmas. I’m embarrassed to admit I haven’t used either yet.
Lately, I’ve been thinking I should eat out more.
What’s a Creuset?
Thanks for the recipe and bbq sauce ingredient info.
Bookmarking
Thanks for posting, easty!
Sometimes I'll put whatever I'm cooking on the grill for a short period of time with a small amount of charcoal and wood chips. Really just long enough to add the smoke flavor - the oven or pressure cooker does most of the work. Other times I let the grill do all the work.
thats a sweet thread..... thanks
You are so right—there is nothing that can beat the smoky grill effect. The reason I ask for a vote every time for rib cooking method—I really don’t like heating up the kitchen for hours during the hot summer months, and we have plenty of hot months in Florida. For that reason alone, I would vote for the grill. The smoky flavor is an added bonus.
Thanks as always Liz!!! : )
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.