Food & Drink

August 29, 2013

Weekend Kitchen: BBQ Ribs Recipe

This week’s recipe for our Weekend Kitchen is something I cooked up with one of my favorite people; (actually, I sat on the bar stool drinking a beer and taking pictures). I personally been saving this recipe to make with someone because quite frankly there was no way I was going to do this alone. Bake yes. Multi-course dinner with wine pairings, with my eyes closed, but grilling, it’s just something that escapes me; and yet it’s probably so much easier than I’m making it out to be. So who better to rope in than someone who knows their way around a kitchen better than I know my way around Total Wine.

Last week the Weekend Kitchen recipe was easy-peasy with seven ingredients, an ideal throw-it-together, voilà plate of fabulousness. Not this week. You’re going to need time, effort and planning for this one, but it certainly won’t disappoint. So just in time for the last summer bbq hurrah, we’ve got ribs on the grill.

1 rack pork ribs

Marinade Ingredients:
brown sugar
ground mustard
bay leaves
kosher salt
cracked black pepper
apple cider vinegar
1 medium yellow onion, peeled and quartered
3 garlic cloves smashed
sliced fresh ginger
sesame oil
1 stalk celery
1 carrot
1/4 bunch parsley

BBQ marinade for pork ribs

The recipe for the marinade is “free-form” use and add the above ingredients according to your taste. The reason we marinade is to tenderize the ribs and to penetrate with flavor. We used approximately 16 ounces of  apple cider vinegar for the ribs you see below, which was about 3 lbs.

Once trimmed of excess fat, place the ribs in the marinade, cover with plastic wrap and marinate overnight in the refrigerator or at least 2-3 hours before cooking. We pre-cooked our ribs low and slow in a slow cooker (crockpot) for 3 hours; just enough time so the meat didn’t fall off the bone. You don’t want the meat to be too tender because you’ll be finishing the ribs on the grill; the meat needs to be intact with the bone in order to grill effectively.

marinade for barbecue ribs

The issue for most people with regards to barbecuing is overcooking; and ribs take a long time to cook. While time consuming, par-cooking worked best for us. After three hours of slow cooking, we dried the ribs, basted them with our favorite bbq sauce and on the grill they went for the final step in the cooking process for about 10 minutes on each side.

bbq ribs, weekend kitchen

Click here to read through past Weekend Kitchen Recipes.



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