American Style BBQ Ribs
This finger licking adventure is something that I truly treasured in my time in the US. It does take a little time, but is well worth it when it comes time to serving them up. A handy trick to mouth watering ribs is to pre-boil them in beer. (I know – a true Texan may well cringe at such a thought, however in this case, the end does justify the means.)
- 4 x American style full racks of pork ribs (Most good local butchers will be able to supply them)
- 4 x cans of Guinness, Tooheys Old or similar dark beer
- 6 cloves garlic, cut in halves 1 large onion, roughly chopped
- 1/2 cup of brown sugar water to cover ribs
- Rib sauce;
- 2 tablespoons of olive oil
- 3 cloves of garlic, finely chopped
- 1 teaspoon of chili powder (vary this according to personal taste)
- 1 teaspoon of ground cumin
- 4 tablespoons of soy sauce
- 4 tablespoons of cider vinegar
- 1 and 1/2 cups of tomato sauce
- 2/3 cup of Coke-a-Cola or Pepsi (Don’t use diet or sugar free variety’s)
- Ground black pepper to taste
- Place ribs in a large pot. Add the onions, garlic, sugar and beer. Fill pot with cold water so that the ribs are entirely covered with liquid by at least 2 centimeters. Bring pot to a gentle boil, then cover and simmer for about an hour, or until the meat is just starting to loosen from the bone.
- Whilst the ribs are boiling, you can make the sauce. Add the oil to a medium saucepan and heat to medium. Add the garlic, cumin and chilli powder and stir constantly for about a minute. Whisk in the remaining sauce ingredients and slowly bring to a boil. Cover and allow to simmer gently, for about 15 minutes. Take off heat and set aside.
- Once the ribs are done, take them out of the water and place them on a large, shallow tray. Be careful, as the ribs will want to pull apart. Immediately brush both sides of the ribs with a light coating of the sauce. You should have more than half the sauce left over. Cover and allow the sauced ribs to cool to room temperature. I usually let them sit for 1 to 2 hours before BBQ-ing.
- Pre-heat your BBQ grill to a medium heat. Gently place ribs, meat side down on the grill and cook for about 5 minutes until you achieve a nice set of grill lines on the meat – remember they are already cooked and you are really just crisping the outsides. Turn the BBQ to low and turn ribs over to heat through the bone side.
- To serve – use remaining sauce to coat both sides and hand out the napkins. You can also set some sauce aside into a dipping bowl, for those that like to ‘double-dip’.
- Best accompanied with corn-on-the-cob, boiled in brown sugar water and your favorite potato salad.
- Tip - if you have done a roast pork and have a lot left over - try making some pulled-pork. Cut the left-over roast into large chunks and along with the bones, place in a pot with a batch of this sauce. Bring to the boil, then reduce to a low simmer for 3 hours or so. When its ready, the meat will simply flake of itself and make 'THE' best sandwich filling - served warm on a fresh bread roll with home made coleslaw and some Swiss cheese.....mmm mmm mmm!
Australian Outdoor Kitchens http://australianoutdoorkitchens.com.au/