Blog Post Assignment
Submitted by: Lawrence Di Franco
Submitted to: Daniel Schneider
Blog Title: Food Reviews and Recipes by Lawrence
Blog Post Title: The Best BBQ Ribs
The Best BBQ Ribs
What is food to you? Food to me is an art, and a science. It is an art because of all the possible beautiful presentations and creations you can make with food, it is a science because of the amount of skill needed to create the perfect flavor combinations, balancing the savory and the sweet, and making certain foods that you wouldn’t expect to go with other foods work beautifully together. Food is more than just crafting spectacular dishes together, food brings people and families together, food can make you feel happy, and even sad, food is a necessity of life that tastes best when it is shared with friends and family, and it tastes even better when it is cooked to perfection by a skilled chef who can bring together, and harvest “finger licking good” dishes by combining a variety of spices and techniques. You will come to realize that I am a food fan, critique, have quite a bit of knowledge on cooking, and know how to cook. So now that we have the basics of what food does/is, let’s get this first post started!
Now who doesn’t love ribs? Ribs and other finger foods are a great way to bring family and friends together, and keep your guests and their stomachs happy along with their hands messy and totally involved with what their eating! When you eat with your hands it creates some sort of connection with the food which makes it fun and enjoyable. Baby back ribs are one of my many favorite barbeque dishes. Ribs are tender, delicious, and you can enjoy them from a variety of different animals which obviously give you a variety of different flavor’s, there are; pork, beef, lamb and even venison ribs. The rib its self is usually the less meaty part of the chops, often cooked as a slab. Ribs of bison, goat, ostrich, alligator, llama, alpaca, water buffalo, kangaroo, and other animals are also consumed in various parts around the world. You can roast, grill, fry, bake, braise, and even smoke ribs, which also will give you different flavors, and textures. However in North American cuisine we know ribs as barbecued pork ribs and occasionally beef. There is just something so divine about barbecuing delicious pork ribs, whether it would be the charcoal flavor, or just the way the meat melts off the bone when your teeth dig in. Whatever might give your taste buds the chills; I think it is safe to say that ribs are a favorite meal for millions in North America.
After reviewing the top 20 rib recipes on the internet, I believe that this recipe will make the hairs on your neck stand straight and give your taste buds the ride of their lives, all along with being healthy, what more can you ask for? Unfortunately it isn’t a barbecue recipe, but it honestly competes with and/or tops almost all others that I have reviewed.
Ingredients: Whole slabs of pork baby back ribs
The Rub: 8 tablespoons of brown sugar, 3 tablespoons of kosher salt, 1 tablespoon of chili powder, ½ teaspoon ground black pepper, ½ teaspoon cayenne pepper, ½ teaspoon jalapeno seasoning, ½ teaspoon old bay seasoning, ½ teaspoon of rubbed thyme, and ½ teaspoon of onion powder.
The Liquids (marinade): 1 cup of white wine, 2 tablespoons of white wine vinegar, 2 tablespoons of Worcestershire sauce, 1 tablespoon of honey, 2 cloves of chopped garlic.
Directions: Preheat oven to 225 degrees. Mix all dry ingredients together. Place ribs on aluminum foil. Put dry rub evenly and generously on each side of the ribs. Rub the dry rub into the meat. Refrigerate the ribs for at least 1 hour. In a microwavable container, combine all ingredients for the braising liquid. Microwave for 1 minute. Place the ribs on a baking sheet. Open one end of the foil on each slab and pour half of the braising liquid into each foil packet. Tilt the baking sheet in order to equally distribute the braising liquid. Braise the ribs in the oven for 2 1/2 hours. Transfer the braising liquid into a medium saucepot. Bring the liquid to a simmer and reduce by half or until of a thick syrup consistency. Brush the glaze onto the ribs. Place under the broiler just until the glaze caramelizes lightly. Slice each slab into 2 rib bone portions. Place the remaining hot glaze into a bowl and toss the rib portions in the glaze.
Recipe courtesy Alton Brown