This month I am bringing you Fool Proof Ribs from Pass The Cookbook Club.If you are wondering what this club is you can see last month's post with one of the best burgers I have ever eaten! This month’s recipes came from Barefoot Contessa Foolproof: Recipes You Can Trust
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The choices were Easy Gazpacho with Goat Cheeze Croutons (I personally feel that cold and soup do not go together, in fact the combo makes my gag reflex start to get busy!) The second recipe was Chocolate Chunk Blondies and the hubbs said that was not for him. The recipe we decided to go with was Foolproof Ribs by Ina Garten with BBQ Sauce.
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The choices were Easy Gazpacho with Goat Cheeze Croutons (I personally feel that cold and soup do not go together, in fact the combo makes my gag reflex start to get busy!) The second recipe was Chocolate Chunk Blondies and the hubbs said that was not for him. The recipe we decided to go with was Foolproof Ribs by Ina Garten with BBQ Sauce.
I set out to make the BBQ sauce and it was just a little too tangy for me, almost sour, so the hubby and I set out to doctor ours a little. We like sweet, tomato and heat. The ingredients below that have a * are the ones we added.
Foolproof Ribs
My Twist on Ina Gartens Perfect rib recipe
Ingredient List
- Sauce
- 1/2 cup vegetable oil
- 1 1/2 cups chopped yellow onion 2 small to medium Vidalias
- 1 Tbs. minced garlic 3 cloves
- 1 cup 10 oz. tomato paste
- 1 cup cider vinegar
- 1 cup honey
- 1/2 cup Worcestershire sauce
- 1 cup Dijon mustard
- 1/2 cup soy sauce
- 1 cup hoisin sauce
- 2 Tbs. chili powder
- 1 Tbs. ground cumin
- 1 1/2 tsp. crushed red pepper flakes
- *1/2 cup ketchup
- *2 tablespoons sirachi
- *3 tablespoons brown sugar
- Ribs:
- 5 lbs. Baby Back Ribs or St. Louis ribs
- Kosher salt and ground black pepper
- 1 recipe BC BBQ Sauce
Directions
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Sauce
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Heat the oil in a large saucepan over low heat, add the onions, and cook for 10 to 15 minutes, until the onions are translucent but not browned.
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Add the garlic and cook for 1 more minute.
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Add the rest of the ingredients.
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Bring to a boil, then lower the heat and simmer uncovered for 30 minutes.
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Use the sauce immediately or pour into a container and refrigerate.
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Ribs
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Preheat the oven to 350 degrees.
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Line a sheet pan with aluminum foil.
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Place the ribs on the sheet pan meat side up and sprinkle them with salt and pepper.
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Pour a third of the BBQ sauce generously on each rack and cover the ribs loosely with aluminum foil.
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Bake for 1 1/2 hours for baby backs and 1 3/4 hours for St. Louis ribs, until the meat is very tender when tested with a fork.
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As soon as the ribs are out of the oven, spread them generously with another 1/3 of BBQ sauce.
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Grill right away or refrigerate to grill later.
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Get your grill ready and place the ribs on the grill ribs-side-down, put the lid on top (be sure both vents are open), and grill for 5 minutes.
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Turn the ribs meat-side-down, put the lid back on, and grill for another 4-5 minutes, until nicely browned.
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Place on a cutting board, cover tightly with aluminum foil, and allow the ribs to rest for 10 minutes.
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Cut into ribs and serve hot with extra BBQ sauce on the side.
Recipe Notes
The ingredients with the * are one's we added and were not in the original sauce recipe.
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