23 March 2008

Stick to You Barbequed Ribs

Stick to You Barbecued Ribs
The weekend comes to a close. The Easter eggs are consumed, the good food and good times are just memories....life goes on as normal. It has been very rewarding to collaborate with my daughter in the kitchen, catch up on her life and enjoy some quality time... and get in my quota of hugs.

For Easter we forgo the ham and the turkey with all the trimmings and opt for a more relaxed celebration of the barbeque. The sun was shining and all was right with the world, so, I prepared my version of baby back ribs. They are brined overnight in a beer solution... sit for a day in a spice rub... and then after all that abuse are cooked for hours in the oven before finally... being flash cooked on the "barbie". My daughter prepared her infamous Barbequed Peppers...so sweet and tasty.



This morning my daughter heads back to university for another month and then will be done for this semester. We are headed out to breakfast...so "cheerio" for now.....

**Stick to You Barbeque Ribs**

BRINE AND RIBS:

2 cups warm water
2 cups lager beer
1/2 cup (packed) golden brown sugar
3 tablespoons coarse kosher salt
3 tablespoons olive oil
3 tablespoons fresh lemon juice
2 tablespoons fresh lime juice
1 jumbo-size (2-1/2 gallon) resealable plastic bag
2 racks baby back pork ribs (about 4 pounds)

RUB:

1/4 cup (packed) golden brown sugar
1 tablespoon dried summer savory
1 tablespoon granulated garlic
1 tablespoon sweet paprika
1/8 teaspoon ground cloves
1 cup yellow (ballpark) mustard

BARBEQUE SAUCE:

1/2 cup dark brown sugar
1/2 cup cider vinegar
1/2 cup ketchup
1/4 cup chili sauce
1/4 cup Worcestershire sauce
1 tablespoon lemon juice
2 tablespoons onion, chopped
1/2 teaspoon dry mustard
1 clove crushed garlic

FOR BRINE: Stir first 7 ingredients in bowl until sugar and salt dissolve. Pour brine into plastic bag. Add ribs. Seal bag and chill overnight, turning occasionally.

FOR RUB: Mix first 5 ingredients in small bowl to blend. Remove ribs from brine; pat dry. Coat ribs with yellow mustard. Sprinkle brown sugar mixture over and let stand at room temperature 1 hour.

Preheat oven to 300 degrees F (150 degrees C). Place ribs on a rack in a shallow roasting pan. Cover, and bake for 2 1/2 hours. Cool slightly.

For Barbeque Sauce: In a small saucepan, mix together brown sugar, cider vinegar, ketchup, chili sauce, Worcestershire sauce, lemon juice, onion, dry mustard, and 1 clove garlic. Simmer over medium-low heat, uncovered, for 1 hour. Reserve a small amount for basting; the remainder is a dipping sauce.

Preheat grill to medium heat.

Place ribs on grill. Grill, covered, for about 12 minutes, basting with the reserved sauce, until nicely browned and glazed. Serve with remaining sauce for dipping.





You are reading this post on More Than Burnt Toast at http://morethanburnttoast.blogspot.com. Excerpts and links may be used, provided that full and clear credit is given to the author/owner of More Than Burnt Toast. All rights reserved by Valerie Harrison.
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23 comments:

  1. Oh my, Val. These look SO good. I don't eat ribs enough. Now it's 9:30a.m. and I am craving them :)

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  2. Val, those ribs look fabulous! I'm glad you had a good time with your daughter too. We had ham and snow. And it's cold. I wish I could live in Canada where it's warmer. :)

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  3. Val
    I can't stop drooling.Looks like you and your daughter are having a wonderful time.

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  4. Are potatoes playing hide and seek behind those ribs?
    Oooohhh, too bad your "baby" has to leave... Here in Spain, when sons/daughters go to University don't stay away for so long, they can come for lunch at home! They come to sleep at home too!
    I don't know if I could live your way when my daughter goes to University♥ I would miss her soooooooo! Like you do... I guess ;-)

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  5. Have you been getting some spring-y weather up there in BC? Your food is looking very warm weather, and here in Portland it's been rainy. At least it's a warm rain. :)

    Those ribs look bone-sucking good, Valli!

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  6. PS, you won the Cat Cora cookbook :) I sent you an email, but I'm telling you just in case it went to spam or something.

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  7. Hi Val, Hope you had a wonderful Easter. Wonderful looking ribs and my guess is the weather there must be beautiful. We had snow here for the past two days.

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  8. Val, aren't you becoming the BBQ queen?

    The brine and rub treatment sound cool and I'll have to try brining my ribs too!

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  9. i don't celebrate easter, but i think i should start and my tradition should be ribs.

    my love of the spare rib - baby back, st. louis, whatever - is truly boundless.

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  10. I get very hungry when I am blogging in the wee hours hours of the morning Elly:D
    Not often that we hear the words "I wish I could live in Canada where it's warmer: Mary:D
    We had a great time Neema:D
    Yes those are Greek lemon potatoes hiding Nuria. IC my daughter only from May till September :(

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  11. Spring has sprung Heather:D
    It has been a long time since I won anything at all.Yay for Cat Cora!!
    I had heard you had snow in England Pixie:(
    Beer makes an excellent brine Peter:D

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  12. These look soooo good! I agree with Heather - definitely looks like spring food there. I can't wait for it to actually start looking like spring here.

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  13. Sounded like you girls had a great Easter visit! And those ribs make my mouth water! And what do I see peeking on the side of that plate? Could it be a potato??? We had a simple potato casserole for dinner also! And that French toast in your previous post...now I need some of that!

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  14. An Easter barbecue?! What a great idea! We also go a nontraditional (but vegetarian) route for the holidays when our kids are home, but on my own, I'd definitely rather have ribs.

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  15. Those ribs look mighty tasty.

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  16. Val, everything on that plate looks scrumptious!I love the brining with the beer too. You and your daughter are quite the cooks! I'm glad you had a great time together. :-D

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  17. I've been craving sweet and sticky ribs for some time now, I think you've just inspired me enough to go and try it.

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  18. Oh yum. I love ribs. These look delicious. It sounds like you had a marvellous Easter.

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  19. I was talking to a co-worker yesterday that makes ribs for Easter as well. Now I am really craving some good ribs!

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  20. That whole plate is mouthwatering!

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  21. That sounds delicious. For someone who lives in the South (if FL counts...), I don't eat nearly enough BBQ... I need ribs NOW! *drool*

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  22. Heavens! These look just abolutely fantabulous!! I LOVE ribs and these look and sound AMAZING!! Glad you'r having fun with your daughter....!

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  23. Congrats on the big Royal Joust win! Well deserved - I've been drooling and licking my fingers in anticipation!

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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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