Tuesday, September 1, 2009

I am back and come bearing BBQ...

Well Hi to all my 2 followers and anyone else that happened to fall apon my blog.

With the summer wrapping up I have been allowed to get back in the kitchen, as now I don't have to worry about heating the place up. Even though the summer was a bit of a disappointment weather wise I did manage to cook a couple awesome meals that even made me proud. I got a lot of BBQ in when it wasn't raining, but lost a lot of valuable cooking time while I was working nights and Moving to the new Home.

My girlfriend loves me a lot and our new home has a very nice Kitchen. This kitchen has rekindled a passion of mine that was dormant durring the busy summer we both had. Now that I am unpacked and have a fully stocked (and functional) kitchen, I will be getting back at cooking and blogging about it.

As I said this summer was time to work on BBQ as there were times it was just to hot to turn on the oven. One of the things that I worked on and got down pretty good was pork ribs. My Grandparents came for the weekend at the new place and Melissa and I were still settling. That and not knowing if was going to be scorching hot or not, I decided to BBQ. Well not going to make hotdogs for my grandparents so I went out rib shopping. I was a little over-zealous and bought a little too much (but better than not enough). The left-overs made their way to work, were they met curious coworkers. Well the secret was out, I know how to make ribs!

Well since there was such an overwhelming demand for the recipe, I decided the best way to share would be here...

So for starters you need good ribs! Not much of a secret, but surprisingly a lot of people don't know which type they like. So basic Rib education...

Back Ribs:
If you like meat and want a nice amount of meat on the bone, then you will want to go for Back ribs. These ribs are stacked, however they don't have as much fat as side ribs so need a little love to make sure they are still juicy.

Side ribs:
More bone and less meat but because they have more fat content they tend to be more juicy and hold up better for smoking.

For more info check out ribs on Wikipedia. Now for the juicy details...

City smoked BBQ Ribs:
2 racks of pork ribs (back or side- silver skin removed)

few drops for each rack of liquid smoke (hickory is easiest to find)

pinch of salt per rack
fresh ground pepper
2 Tblsp brown sugar

1 tsp mustard powder
1 tsp paprika
1/2 garlic powder (not garlic salt)
1/2 ground ginger
1/2 tsp ground cayenne

Take the ingredients (in the order listed is easiest) and rub on each rack. Let rest in the fridge for at least 4 hours (overnight if you can). When ready to cook, preheat the oven to 275 fahrenheit and let the ribs rest on the counter in that time. put on appropriate size flat tray and loosely cover with tin foil and bake for at least 1 hour. (This slow cooking method I find the best for retaining flavour and tenderizing). When you are about 10 mins away you can prepare my easy no cook BBQ sauce (and yes Mama goes well with Chicken). Fire up the BBQ on med high and give it 5 mins meat side down, turn over, slather with BBQ sauce and then cook another 5 mins or until sauce is bubbling. Let sit a couple mins. Enjoy!

Easy No-Cook BBQ sauce:
1 cup Ketchup
1 1/2 tblsp brown sugar
1 large clove garlic minced (grated on a hand grater is best)
1 tsp mustard powder
1 tblsp low sodium soya sauce
freshly ground pepper
ground cayenne to taste
1 tblsp meat drippings
few drops of liquid smoke adds a nice touch too

mix together until smooth.

Stay tunned for more good recipes...

Bon Appetit!

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