Dinner July 9, 2023
Note: Served with pureed parsnips
I'm not saying this is legit BBQ. It's just ribs that have a BBQ sauce on them.
I made the Rhubarb BBQ sauce last year, and it's kept in a canning jar in the fridge! I honestly have no idea what recipe I used. I'm pretty sure I used a rhubarb ketchup recipe from Serious Eats, which seems to have been deleted, and then did something more to make it an apple cider vinegar based BBQ sauce.
Ingredients:
1½ lbs St. Louis-Cut Pork Ribs
Kosher Salt Pepper
Rhubarb Barbecue Sauce
Directions:
Preheat oven to 250°F (120°C) and set rack in center position
Set a wire rack in a rimmed baking sheet
Rub a generous amount of salt and pepper onto the ribs
Wrap the rib rack in foil, sealing it tightly, and set on prepared baking sheet
Bake ribs for 2 hours
Remove from oven to discard foil, return meaty side up, and continue to cook until a toothpick or skewer can be pushed into meat with minimal resistance, about 1½ hours longer. (Cooking times can vary quite a bit depending on the exact size of rib racks and the oven being used.)
Remove from oven to then increase temperature to 500°F (260°C)
Brush with sauce and return to oven and cook, meaty side up, until well browned, 5 to 10 minutes
Final Notes:
I was hungry, so I didn't cook the ribs until "a toothpick or skewer can be pushed into meat with minimal resistance". They still tasted good, so whatever for this time!
Ribs atop parsnip puree
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