To The Grill

Today is a lazy day after so much work yesterday. After church we stopped and picked up some boneless back ribs. Not sure where they come from the pig but they look like pork loin cut into long 1 1/2 thick strips. I brined them in the usual brine of 1/4 c salt, 1/4 c sugar and 4 cups water for about 3-4 hours.


I grilled them over medium heat to get some nice marks and sprinkled them with my rub on each side. Once they had a nice crusty brown and were cooked about medium, i removed them and cut them into rib sized pieces.

Ahead of time I made my favorite barbecue sauce that uses just stuff from your pantry.

1 medium onion processed with a few tablespoons of water, pressed through a strainer. Collect the juice in your saucepan. Add

1 cup ketchup
5T Molasses
2t Dijon mustard
2T Worcestershire
2T Liquid smoke
2 T vinegar
1 t hot sauce
1/2 t black pepper
2T oil
1 t minced garlic, chili powder
1/4 cayenne

Mix and simmer for 30 mins. Check the seasoning add what you need.  Today my pantry lacked a few ingredients so I subbed and it still tastes great. I used prepared mustard, onion salt, powdered garlic and had a few ounces of left over BBQ sauces left in the fridge which I added.  Yum.

Dinner will be done after a few ears of corn, some roasted Brussel's sprouts and a loaf of Killer Bread.

Ribs, slaw and wings.....Game Day

Raked leaves and out for breakfast today. Everyone is otherwise occupied so we are empty nesters today. We hit a 245 show "Crazy, Stupid Love" and then came home to grill some baby backs, roast some chicken wings and make a bit of slaw.  Yeah, I know we pretty much missed the game but caught up with it everywhere we went.

Served up these bad boys with a nice 2010 Predator old vine Zinfandel. Nice wine, spicy, medium dry paired well with the barby sauce (Sticky Stuff)

Sticky Basalmic Ribs

Ian Knauer's Sticky Balsamic Ribs

by Genius Recipes

Serves 8

For the ribs:

• 8 large garlic cloves
• 1 tablespoon + 1 teaspoon kosher salt (divided)
• 2 tablespoons finely chopped rosemary
• 2 tablespoons packed dark brown sugar
• 2 tablespoons balsamic vinegar
• 1 teaspoon cayenne
• 1 teaspoon freshly ground black pepper
• 8 pounds baby back pork ribs
• 1 cup water

For the glaze:

• 2 cups hot water
• 1 cup balsamic vinegar
• 1/2 cup packed dark brown sugar

1. Mince and mash garlic to a paste with 1 teaspoon salt. Stir together with rosemary, brown sugar, vinegar, cayenne, remaining tablespoon salt, and pepper. Rub evenly all over ribs and transfer to roasting pans, meaty side up. Marinate, chilled, 8 to 24 hours. Alternately, marinate in a zippered bag or bowl covered with plastic wrap.
2. Preheat oven to 425°F with racks in upper and lower thirds.
3. Pour 1/2 cup water into each roasting pan and tightly cover pans with foil. Roast ribs, switching position of pans halfway through, until meat is very tender, about 1 3/4 hours. Remove pans from oven and transfer ribs to a platter.
4. Add 1 cup hot water to each roasting pan and scrape up brown bits. Skim off and discard fat, then transfer liquid to a 10-inch skillet. Add vinegar and brown sugar and bring to a boil, stirring occasionally. Boil until thick and syrupy and reduced to about 1 cup, about 15 minutes.
5. Prepare grill for direct-heat cooking over medium-hot charcoal (medium heat for gas).
6. Brush some of glaze onto both sides of racks of ribs. Grill, turning occasionally, until ribs are hot and grill marks appear, about 6 minutes.
7. Brush ribs with more glaze and serve remaining glaze on the side.

Hmmm these sound awfully tasty. Perhaps I will find some time this weekend to fix them.