Thursday, June 17, 2010

:: Thursday's Recipe Rodeo ::

This is the place to get some new recipes or maybe even a twist on an old one. Feel free to take any recipe here and try it out. If you want to join in on the Recipe Rodeo, let me know! I would love to try some of your recipes too!

Today's Round Up: Finger Lickin' Good

Father's Day weekend is coming up and that means I am making Markus some of his favorite things. He is a man with few cravings, however when he has one, it is usually a craving for ribs. He always wants ribs...yet we hardly eat them. We're changing that this weekend! To honor the man of my heart and the father of my children, we will be feasting on the ultimate barbecued ribs, courtesy of Tyler Florence.

Ultimate Barbecued Ribs

* 2 slabs baby back ribs (about 3 pounds)
* Kosher salt and freshly ground black pepper
* Extra-virgin olive oil
* 2 bacon slices
* 4 sprigs fresh thyme
* 1/2 onion
* 3 smashed garlic cloves
* 2 cups ketchup
* 1 cup peach preserves
* 2 Tablespoons Dijon mustard or 1 tablespoon dry mustard
* 2 Tablespoons brown sugar
* 1/4 Cup molasses
* 2 Tablespoons red or white wine vinegar
* 1 teaspoon ground cumin
* 1 teaspoon ground paprika


Preheat the oven to 250 degrees F. Put the ribs on a baking sheet, season with salt and pepper and drizzle with olive oil. Stick them in the oven, and let the ribs bake, low and slow for 1 1/2 hours.

Meanwhile, make the sauce. Wrap the bacon around the middle of the thyme sprigs and tie with kitchen twine so you have a nice bundle. Heat a 2-count of oil in a large saucepan over medium heat. Add the thyme bundle and cook slowly for 3 to 4 minutes to render the bacon fat and give the sauce a nice smoky taste. Add the whole half onion and smashed garlic cloves and cook slowly, without coloring, for 5 minutes. Add all of the rest of the sauce ingredients, give the sauce a stir, and turn the heat down to low. Cook slowly for 20 minutes to meld the flavors. Put some sauce in a separate bowl for basting, reserving the remaining sauce for serving.

After ribs bake for 1 1/2 hours, baste the ribs with the sauce and let them continue cooking for another 1 1/2 hours, basting every 30 minutes. Total bake time will be 3 hours. When the ribs are cooked, take them out of the oven. You can let them hang out like this until you're ready to eat.

When ready to eat, preheat the broiler for 5 minutes and broil the ribs, basting with the sauce. They should become crisp and charred, about 5 minutes on each side. Pick the onion and garlic out of the sauce and serve with ribs. Enjoy!! If you want to join in on your own blog, simply link back to this blog and mention that you are partaking in Thursday's Recipe Rodeo. If you don't have a blog and want to share a recipe with us - leave it in the comments!Click here for a printable version of Ultimate Barbecue Ribs


Erin said...

Ooohhh! I should make ribs this weekend, too.
Here's our favorite -

big hair betty said...

Ditto about making ribs this weekend! It's such a man's meal!

Stef said...

this made me laugh, because I just wrote a post for homemade BBQ sauce :)

these do look yummy and we're big ribs fans over here! Thanks Nini

Stephanie said...

Oh, yum! Those look DELICIOUS.

I would make them, but...they take so long from start to finish! I'm typically not quite that prepared when it comes to daily meal-planning. I am, unfortunately, more of an "It's 5:00pm. What should we have for dinner?" kind of person. ;)