Thursday, October 24, 2013

Slow Cooked Ribs

I have compiled this recipe from a few sources, added a few things here and there and greatly reduced the sugar content (although there still is quite a bit).  The more time you can cook in the oven, the better...and just finish on the grill!  Can be cooked ahead of time and grilled the day of.

2 racks ribs (I use 2.5 kilos)
2 cloves of garlic (minced)
1 large onion (minced)
5 tbsp butter
1 1/2 cups ketchup
2 tbsp tomato concentrate
1/4 cup maple syrup
1/4 honey
1/2 cup brown beer (belgian quadruples work well here)
1/3 cup cider vinegar
2 tbsp dijon mustard (spicier is better)
2 tbsp Worcestershire sauce
2 tbsp Hoisin sauce
2 tbsp chili powder
2 tsp salt
2 tsp cayenne pepper
1/2 tsp black pepper

Melt butter in a heavy bottomed pot, add onions and garlic.  Cook over low heat until onions are trasparent.

Stir in remainder of ingredients, gently bring to a boil.  Reduce heat to low and simmer for 30 minutes, stirring occasionally (with the sugar content it is prone to burning if left unattended).  Let cool completely.

Place ribs in a Dutch oven, and cover them with BBQ sauce.  Cover, and place in preheated 80 C oven (175F).  Turn every 2 hours and apply more BBQ sauce.  Cook for at least 9 hours, 12-14 is better at a slightly lower temperature!  You can cook over the course of two days and refrigerate overnight if timing is short in one day.

Grill over coals for only a few minutes, be sure that the fire is not too hot to burn the ribs.  You may need to place and remove ribs with a spatula instead of tongs as they may be falling apart!

Serve with mac 'n cheese made with stinky cheese.  Serve with extra  BBQ sauce

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