BBQ SAUCE RIBS
Ribs are one of my all-time favorite foods, and spending a day smoking and grilling a rack or two produces a great product, but it’s not always practical. This oven-baked recipe is something different. The resulting ribs are chewy yet tender. We have used the acidity from pineapple, tomato, and cider vinegar to remove the sugar and give this dish wonderful depth of flavor.
4 servings recipe:
- 2 full slabs pork ribs, about 13 ribs per slab 1 teaspoon cayenne pepper
- 1 tablespoon sweet smoked paprika
- 1 tablespoon onion powder
- 1 tablespoon ground coriander
- 1 tablespoon ground cumin
- 2 tablespoons salt
- 1 tablespoon ground black pepper
- slices bacon, cut into 1/2-inch pieces 1 yellow onion, sliced
- 5 cloves garlic, sliced
- 1 jalapeño pepper, sliced
- plum or Roma tomatoes, quartered
- 3/4 cup diced fresh pineapple, in 1/4-inch pieces 1/4 cup apple cider vinegar
- 1/4 cup honey
- 1 cup low-sodium beef broth
TO PREPARE THE RIBS: With a sharp knife, carefully remove the membrane from the bottom (nonmeaty) side of the rib racks.
Mix the cayenne, paprika, onion powder, coriander, cumin, salt, and black pepper. Reserve 2 tablespoons of the spices for the sauce. Generously spread spices over the meaty side of the slabs. Wrap the ribs tightly in plastic wrap, place in a very large, resealable plastic bag, and refrigerate. The longer the meat can sit with the rub on it, the better. Overnight is fine.
About 3 1/2 hours before you want to eat, position a rack in the middle of the oven. Heat the broiler to high. Put a broiler pan or roasting pan with a rack in the oven and carefully pour hot water into the pan, filling it 1/2 to 1 inch deep, so meat will not touch the water. Place the meat on the rack, meaty side down. Broil for 5 minutes with the oven door ajar; don’t take your eyes off the ribs. You want the fat on the bony side to bubble and brown, but not burn. Turn over the slabs, meaty side up, turn down the oven temperature to 225 degrees F,and bake uncovered for 3 hours. Check every 30 minutes or so to add more water if the pan is dry.
TO MAKE THE SAUCE: While the ribs are baking, in a large saucepan over medium-high heat, cook the bacon until slightly browned and crisp on the edges. Add the onion, garlic, and jalapeño. Cook until the vegetables are softened, about 5 minutes. Add the tomatoes, pineapple, vinegar, honey, broth, and the reserved 2 tablespoons spices. Turn down the heat to a simmer and cook for 1 hour.
Puree until smooth with an immersion blender in the pot or in batches in a blender.
When ribs are cooked, remove from the oven and brush with the sauce. Turn the broiler back to high and broil for 2 to 5 minutes to caramelize the sauce, watching carefully so it doesn’t burn. Cut the ribs into portions and serve with extra sauce.
When you are ready to eat, let the miracle berry tablet dissolve on your tongue and then enjoy the dish.
Miraculin will release the sweetness concealed in apple cider vinegar, tomatoes and pineapple.
200 g białego cukru