18 February 2008

Royal Foodie Joust...Pork.. Citrus & Peppercorns


When I first started blogging a year ago one of my first friends in the blogosphere was Jenn at Leftover Queen . I was drawn to her delicious Mediterranean recipes, her creative ideas and enterpenurial nature...she is such a sweety too :D . I would love to some day take her cooking classes. She is the developer of The Foodie Blog Roll and The Royal Foodie Joust. Each month there is a joust on her forum where 3 ingredients are chosen by the previous months winner. This month the winner Heather at Gild the Voodoolily chose:

pink or whitepeppercorns, pork, citrus

Can't wait to see what everyone comes up with this month. Check out the forum and cast your vote :D

I opted for crushed pink peppercorns in the spice rub, pork baby back ribs and a combination of orange and lemon juices. You spray the ribs with lemon and OJ as they are slow cooking in the oven or BBQ and it is also prominent in the BBQ sauce slathered on in the end as well. Since Spring is on the way I also flashed up the BBQ...let the good times roll!!!!!

**Citrus Spice-Rubbed Baby Backs Ribs**

4 racks of baby back ribs (8 to 10 pounds total)
5 teaspoons brown sugar
4 teaspoons sweet paprika
3 teaspoons salt
2 teaspoons garlic powder
1 teaspoon pink peppercorns
1/2 cup fresh orange juice
1/2 cup fresh lemon juice

Citrus Barbecue Sauce (recipe follows)

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Locate the membrane on the back of the ribs; it’s a thin filmy substance on the underside. It can be left on, but for better results and flavor you want to remove it. Do so by running a sharp blade along the line of one of the bones and under the membrane, lifting it up. Use your hands to pull up the excess membrane. It may take a couple of passes to get all of it. In a bowl, mix together the dry rub ingredients. Make sure all the brown sugar is broken up and the spices evenly distributed. Lay out a sheet of plastic wrap long enough to double over the entire rack of ribs. Lay out the rack, with the underside up. Take about a third of your mix and pat it onto the ribs. Turn the ribs over and pat the remaining portion over the top of the ribs. Fold over the plastic wrap and wrap tightly around the ribs. Refrigerate for at least 1 hour, preferably overnight.

Set up the grill for indirect grilling and preheat to medium. If using a charcoal grill, place a drip pan in the center under the grate. Cover the grill and adjust the vents to obtain a temperature of 325° F. If using a gas grill, set it up for indirect grilling.

Pour the orange juice and lemon juice into a spray bottle or mister. Spray the ribs on both sides with orange/ lemon juice mixture and set them on the grill grate away from the fire. Grill the ribs until cooked, 1 -1/4 to 1 -1/2 hours. Spray them with orange juice every 20 minutes. Five minutes before the ribs are done, lightly brush them with the Citrus Barbecue Sauce. (Save most of the sauce for serving.) When ribs are cooked, the meat will have shrunk back from the bones and will be tender enough to pull apart with your fingers.
Transfer the ribs to a platter. Sprinkle the ribs with the remaining rub and lightly brush again with sauce. Serve the remaining sauce on the side.
Serves 4 - 8

Citrus Barbecue Sauce

2 cups tomato sauce
1/2 cup brown sugar
1 teaspoon grated lemon zest
1 teaspoon grated orange zest
1/4 cup fresh lemon juice
2 tablespoons fresh orange juice
3 tablespoons molasses
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
1 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper
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Combine the ingredients in a saucepan and whisk to mix. Gradually bring the sauce to a simmer over moderate heat and simmer until thick and flavorful, 8 to 10 minutes. Transfer to a bowl or clean jars and let cool to room temperature. Refrigerate until serving.

Makes 3 cups
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27 comments:

  1. Val, you remove the membrane that's on the bottom of ribs...bravo! Few pay attention to this detail as it's important for the rub and sauce to adhere well on the bottom side.

    The ribs look fab and good to hear that you got a head start on BBQ season.

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  2. Oh yes. That looks so good.

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  3. Last time I made ribs it wasn't a success. Next time I'll have to follow your recipe.

    We can BBQ all year long here in Comox. I love it.

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  4. Great ribs Val...thanks for the tip about the membrane. Good luck in the Joust.

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  5. Yum. I love ribs. These look terrific.

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  6. I am told that the membrane can make the ribs tough as well Peter...not sure?
    We can BBQ here all year long as well Helene...but I think I have gotten out of that habit..I had better rethink that :D
    Thanks Peter G, Glamah and KJ :D

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  7. Val I am drooling with these juicy ribs. I must post my recipe soon and I don't know when. Today I must write about the awards, then I have the market photos and some events whose time is coming close to expire...

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  8. Oh gosh those ribs look so tempting and inviting - I wish i could pick one up to eat now!!!

    Great entry Val for the Royal Foodie Joust!

    Rosie x

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  9. Those ribs look wonderful, bought some ribs (and hubby isn't a fan) so i've yet to cook them! Good luck with the joust.

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  10. Oh I love bbq season :D I do love winter, but sometimes I wish for milder weather. This month's ingredients were a lot of fun. I made a classic Mexican dish that I will be posting later today. I want a bite of those ribs, did you save me a plate?

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  11. Yum, I have been craving some ribs and those look nice and juicy! Wow, good going on getting that BBQ fired up and the furniture outdoors! Spring is on its way!

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  12. These look really good! Great entry.

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  13. This looks incredibly awesome Valli! So perfect for ushering in spring! Best of luck in the Joust!

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  14. Ribs seem to always be a challenge - either they're falling off the bone or too chewy to eat. Yours look incredible and the sauce amazing. Noted.

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  15. These look amazing! My tummy is growling now...

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  16. These ribs look so yummy and yet so easy to cook, Val, I think I will have to do this one as well... my husband will feel so grateful... and I've been thinking for some days to go to a gardenshop nearby, he,he ;-)

    I can understand Ivy so well... I often feel the same... like Alice in Wonderland's rabbit... hurry, hurry!

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  17. You make some seriously sounding delicious food! My mouth is drooling reading about them ribs, dear me!

    Cheers
    David

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  18. thanks for reminding me...Now to remember the recipe and make some changes...LOL!
    your is fabulous, as always

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  19. This is a winning entry! I love ribs.

    I was thinking about doing ribs with a citrus BBQ sauce, but you beat me to it!

    This makes me think of the Caribbean, mon.

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  20. Those look great! The citrus with the pork sounds lovely.

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  21. Hmmmmm, I just so happen to have a slab of ribs in my freezer. I may just have to make my husband's day and make these!
    Good Luck in the Joust!

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  22. That looks rich and extremely satisfying...gorgeous.

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  23. *swoon*

    Jack would adore this dish. it's on The List!

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  24. Your entry looks great Valli...mine is still a work in progress (as is everything this month it seems!).

    My dh would love these!

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  25. Hey congrats on winning the foodie joust! You made a great dish I'll have to give it a go sometime!

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  26. Val, congrats on a well-deserved win!

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  27. Congrats on your winning entry! great job, it looks lip smacking good!

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Welcome to my home. Thank you so much for choosing to stay a while and for sharing our lives through food. I appreciate all your comments, suggestions, daily encouragement and support.

Val

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