Posts Tagged ‘ribs’

CITRUS-RUBBED RIBS

Posted: January 22, 2015 in Carnivore!, Food, grilling, pork, Recipes, Uncategorized
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On my low-carb/no carb diet, I can enjoy pork, chicken, beef…any carnivorous delight I choose. What makes them bad for me is the rub and sauce that I put on them, which usually has a good amount of sugar. So I came up this alternate pork rib dry rub recipe.

I used the juice of two oranges in this recipe, but it’s mainly in the marinade which is later poured off. With 5 pounds of ribs, I think the carb intake is minimal. Using the orange zest adds extra citrus flavor.

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Zest and juice of 2 oranges

1 teaspoon black pepper

3 tablespoons seasoned salt

2 tablespoons good quality (not the expensive stuff) balsamic vinegar

5 lbs. Berkshire pork ribs (I like the St Louis style)

 

In one bowl, combine the zest of 2 oranges, 1 teaspoon of black pepper, 3 tablespoons of seasoned salt. Combine so that the zest dries out. Set aside.

Cut the ribs into smaller pieces. I like making double-rib cuts and not single. Place all the ribs in a large Ziploc bag.

In another bowl, combine the juice of the 2 oranges (about 1 cup) and 2 tablespoons good quality balsamic vinegar. Mix the two well then pour into the Ziploc bag with the ribs to marinate for at least a couple of hours at room temperature, or in the fridge overnight.

Pre-heat the oven to 450°.

Line a sheet pan with aluminum foil with extra over the sides. Remove the marinated ribs from the bag and lay them down on the foil, trying to keep them in one layer.

Sprinkle both sides of the ribs with the orange zest, salt and pepper seasoning. Rub it into the ribs well. Fold the foil over, wrapping the ribs tightly.

Placed the sheet pan with the ribs in the oven and cook at 450° for 30 minutes. Then reduce the oven temperature to 325.

Cook for 2 hours more, then open up the foil and cook another hour.

 

Of course, if you’re not on a low carb diet, feel free to slather these bad boys with your favorite sauce. My grapefruit barbecue sauce would work well with these: http://wp.me/p1c1Nl-qX

CHINESE STYLE HONEY RIBS

Posted: October 1, 2014 in barbecue, Carnivore!, Food, pork, Recipes
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You don’t have to stand by your smoker and cook for hours to have amazing ribs. As the glaze cooks down, it gets sticky, gooey and delicious…but use a non-stick pot if you can or you’ll be scrubbing when you should be eating!
 image
 Ingredients:
Marinade: ¾ cup light soy sauce
                     6 Tablespoons hoisin sauce
5 lbs pork ribs
Zest and juice of 1 lemon
2 whole star anise
2 cinnamon sticks (3”)
1/2 cup honey
4 cups chicken broth
Mix marinade ingredients. Set aside.
If the ribs are large, cut them into pieces. If smaller, cluster 2 or 3 ribs together. Place in a large pot. Cover with water and bring to a boil. Boil for 5 minutes. Drain.
Place ribs on a sheet pan with a rack and coat with marinade. Let sit for 10 minutes.
Pre-heat oven to 350 degrees. Bake ribs in sheet pan with rack for 30 minutes.
While the ribs are baking, start sauce in a large non-stick pan or pot: combine lemon zest and juice, star anise, cinnamon sticks, honey and chicken broth. Bring to a boil, then reduce to a simmer.
When ribs have finished baking, add them to the sauce pot and simmer (covered) for at least 15 minutes or until rib meat is tender.
Turn heat on high, uncover pot and cook until the sauce is reduced to a glaze that coats the ribs. Reduce heat as sauce thickens to avoid sugars in honey from burning. When the ribs are sticky and gooey, they are ready!

 

HONEY-BOURBON RIBS

Posted: July 11, 2014 in barbecue, Carnivore!, CHARCOAL, Food, grilling, pork, Recipes, smoking, Uncategorized
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Since I’m busy tasting many bourbons these days, I’ve got some leftovers that may not make a great cocktail but would work great for a sauce. I had Maker’s Mark sitting around, so I came up with this sauce to use it up!

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 Ingredients:

5 lbs St Louis style pork ribs

salt and pepper

 

For the sauce: 

1/4 cup honey

1/4 cup bourbon

zest and juice of 1 lime

zest and juice of 1 lemon

zest and juice of 1 orange

2 tablespoons Hoisin sauce

1 tablespoon Dijon mustard (I use Maille)

1 tablespoon soy sauce

2 teaspoons Worcestershire sauce

1 teaspoon chili oil

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Season the ribs well with salt and pepper and cook in a smoker for 3 hours at 25o degrees, using hickory chips.

While ribs are smoking, combine sauce ingredients in a sauce pan, bring to a boil, then lower to medium heat and reduce the sauce by half until it thickens. Stir often, and don’t let the honey foam up and spill over the top.

Pre-heat oven at 250 degrees.

Remove ribs from the smoker and place in a sheet pan that is lined with aluminum foil, with enough foil to wrap around the ribs. Brush the ribs on all sides with the sauce, stacking no more than 2 sets of ribs on top of each other, and then wrap with foil.

Cook in the foil for 2 more hours, until tender.

 

 

 

 

RIBS WITH ATTITUDE

Posted: June 5, 2014 in barbecue, Carnivore!, Food, grilling, pork, Recipes, smoking, Uncategorized
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Sometimes you take a couple of recipes you have in your file and you combine them to get delicious results. That’s what happened when I took my basic pork dry rub and then added my version of the Franklin barbecue sauce, as featured in a previous blog.

The ribs were intense, delicious, and did not require a smoker to reach fall-off-the-bone amazingness…

 

Intense ribs LTL

 

Alz Pork Rub

 

Ingredients:

2 tablespoons salt

1 tablespoon black pepper

1 tablespoon granulated garlic

1 tablespoon onion powder

1 tablespoon paprika

 

Combine ingredients and sprinkle liberally onto meat, rubbing it in well.

 

The Barbecue Sauce

 

Ingredients:

2 cups ketchup

3/4 cup water

6 tablespoons cider vinegar

6 tablespoons white vinegar

6 tablespoons brown sugar

3 tablespoons Worcestershire sauce

1 tablespoon chili powder

2 teaspoons salt

2 teaspoons black pepper

1 1/2 teaspoons cumin

 

Mix all the ingredients in a saucepan and simmer until the flavors have blended, about 20 minutes. Remove from heat and cool to room temp. If you store it in an airtight container in the fridge, it’ll stay good for a few months.

 

To cook the ribs…

 

Rub the ribs with the dry rub on all sides and wrap in aluminum foil. If you have a lot of ribs, it’s okay to stack them on each other for now. Place the wrapped ribs on a sheet pan and cook in a 250-degree oven for about 4 hours.

After 4 hours, unwrap the ribs and pour off any fat. Lay the ribs flat in one layer, uncovered, on the sheet pan and brush on all sides with the barbecue sauce. Cook for 1 hour more.

 

CHINESE STYLE HONEY RIBS

Posted: October 25, 2013 in barbecue, Food, pork, Recipes
Tags: , ,
3
You don’t have to stand by your smoker and cook for hours to have amazing ribs. As the glaze cooks down, it gets sticky, gooey and quite delicious…but use a non-stick pot if you can or you’ll be scrubbing when you should be eating!
chinese ribs
 Ingredients:
Marinade: ¾ cup light soy sauce
                     6 Tablespoons hoisin sauce
5 lbs pork ribs
Zest and juice of 1 lemon
2 whole star anise
2 cinnamon sticks (3”)
1/2 cup honey
4 cups chicken broth
Mix marinade ingredients. Set aside.
If the ribs are large, cut them into pieces. If smaller, cluster 2 or 3 ribs together. Place in a large pot. Cover with water and bring to a boil. Boil for 5 minutes. Drain.
Place ribs on a sheet pan with a rack and coat with marinade. Let sit for 10 minutes.
Pre-heat oven to 350 degrees. Bake ribs in sheet pan with rack for 30 minutes.
While the ribs are baking, start sauce in a large non-stick pan or pot: combine lemon zest and juice, star anise, cinnamon sticks, honey and chicken broth. Bring to a boil, then reduce to a simmer.
When ribs have finished baking, add them to the sauce pot and simmer (covered) for at least 15 minutes or until rib meat is tender.
Turn heat on high, uncover pot and cook until the sauce is reduced to a glaze that coats the ribs. Reduce heat as sauce thickens to avoid sugars in honey from burning. When the ribs are sticky and gooey, they are ready!

 

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