Wednesday, November 27, 2013
Yesterday was Turkey Day for most of us – or maybe ham. We’ll also enjoy these same entrées for a few more meals. Then before we know it, we’ll be doing it all over at Christmas. These are great meals. Many people, my husband included, probably enjoy cold turkey and dressing as much, if not more, than the original hot feast.
But a changeup can be welcome. I suggest my son David’s take on ribs. They are all done in one dish in the oven. This melt –in-the-mouth delicious dish has an unusual sauce. Based on an Emeril recipe, it was a hit at a recent family tailgating.
It takes a lot of ingredients, but every one of them is worth it. And once assembled and completed, the recipe delivers wonderful smells and unforgettable taste. According to Jim, “Th best ribs I’ve ever had!”
Spicy Root Beer & Bourbon Glazed Baby Back Ribs
2 (12-ounce cans root beer) sugarless
2 T hot peper jelly
1 bay leaf
2 T steak sauce, plus ¼ cup more at the end
1 t hot sauce
6 whole cloves
1 stick cinnamon
1 orange, zested and juiced
1 lemon, zested and juiced
½ T vanilla
2 t bitters
1 cup bourbon
1 cup sugar (or substitute)
4-5 lbs ribs (2 full slabs, each cut in ½)
2 T kosher salt
1 T paprika
¾ t granulated garlic powder
1 ½ t granulated onion powder
1 t freshly ground back pepper
½ t cayenne pepper
½ cup chicken stock
Place glaze ingredients in 6-quart pot or larger, cook over medium-high heat. Bring to boil, stirring often to dissolve the sugar. Once boiling, reduce heat to medium and allow to reduce to glaze consistency about 25-30 minutes longer. Remove from stove and strain through a fine mesh strainer. Reserve and keep warm, until ready to use.
Preheat oven to 250 degrees F
Place ribs on a sheet or baking sheet. In small mixing bowl combine kosher salt, paprika, garlic powder, onion powder, black pepper and cayenne pepper. Stir well to incorporate, and use 1 T of the spice rub to cover each of the ribs. Rub the mixture into the meat a allow it to sit undisturbed for at least 20 minutes.
Pour chicken stock into the sheet pan, cover with aluminum foil, making a tight seal. Place the sheet pan into the oven and bake for 1 ½ to 2 hours, or until the ribs are very tender.
Remove ribs from the over, discard the foil and the fat and oil from the sheet pan, and allow the ribs to cool for 15-20 minutes. Adjust the oven to broil setting, and position oven rack to the lowest rung. Brush ribs with a generous coating of the glaze, about 3 T per set of ribs. Place sheet pan back in oven, and broil until ribs are browned and caramelized, about 5 minutes. Remove ribs from oven and lay them on cutting board meaty side down. Use a sharp knife to cut the ribs apart. Serve with some of the leftover glaze on the side if desired.
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