Few things say summer like barbecue, and few things say barbecue like ribs.
While there are undoubtedly some purists out there who would cringe at the prospect of ribs cooked over anything but hardwood, few people I know have the time or the equipment to indulge in this classic preparation.
For the rest of us, I have a method for serving up tender, juicy, finger-licking, falling-off-the-bone ribs that requires neither the expensive equipment nor the constant vigilance of more traditional recipes.
Note that the ribs are braised in the oven. For a variation that can be prepared overnight or left unattended, simply add the meat and the braising liquid to a slow cooker and leave it on low overnight. After more than six hours the meat is so tender that it can become difficult to grill without it falling apart. In that instance, placing the braised pieces on a baking sheet and finishing them under the broiler is an acceptable alternative.
Country-style pork ribs (spareribs) are inexpensive and delicious. They can be tough when cooked quickly, but the “low and slow” braising process turns these underrated pieces of meat into a tender and delicious main course, worthy of any barbecue.
This recipe is a variation of one I learned from my cousin in Denver and has become a fast favorite with all my friends.
Braised and Barbecued Pork Ribs
Ingredients:
3-5 pounds of country-style pork ribs
1 1/2 tablespoons vegetable oil
1 teaspoon salt
1 teaspoon pepper
1 twelve ounce beer (something pale is preferable. A malty beer like Guinness will add a strong flavor some might not enjoy. Bud or any other domestic beer works great.)
1/2 can of cola
1 bottle of your favorite barbecue sauce (I am partial to Sweet Baby Ray’s, available at most grocery stores.)
1/2 white onion, diced
2 cloves garlic minced
1 jalapeno or habanero pepper (optional, for those of us who like our bbq spicy)
Preparation:
Preheat oven to 225?.
Pat ribs with salt and pepper. Heat oil in a large skillet. Avoid non-stick pans if possible. Sear meat in hot oil until evenly browned on all sides, but not cooked all the way through.
Remove meat from skillet and reduce to medium-high heat. Add onion, garlic and jalapenos. Sauté until onions become translucent and garlic becomes fragrant. At this point there should be a significant amount of brown bits sticking to the bottom of the pan. This is called “frond” and has loads of flavor. Add the beer to the hot pan. It will sizzle and may splatter a bit, so be careful. Use a spatula to scrape up everything stuck to the pan, a process called “deglazing.” Add the cola and 1/2 the both of sauce. Crank the heat up to high and let the sauce reduce in volume by about 1/3, stirring gently.
Place seared ribs in a deep casserole or dutch oven. Pour the reduced liquid over the ribs. It is not necessary to cover them completely, but if more than half of the meat is exposed it is best to flip the pieces over halfway through the cooking process.
Cover the dish tightly with foil. Cook for 4-6 hours depending on thickness of meat and desired tenderness. After about four hours, take a fork and a sharp knife and cut a piece off the ribs to check tenderness. It should be very tender but not falling apart. Remove ribs from liquid and set out to cool. Reserve 1/2 cup of braising liquid. (Note: this portion of the recipe can be done up to 24 hours in advance, making this a great option for a pot-luck or neighborhood barbecue.)
Mix reserved braising liquid with remaining 1/2 bottle of barbecue sauce. Using a brush or spoon evenly coat meat with sauce.
Grill meat over a clean, hot grill until browned. Serve with any extra sauce drizzled on top. Goes great with, well, just about anything. I am thinking potato salad and grilled corn on the cob, but whatever is on hand will round out this summer classic. This dish is sure to please even the pickiest eaters and wow the neighbors.
Enjoy!
Daily Grind
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July 6, 2008
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Country-style pork ribs can be a tasty meal
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