Friday, 16 January 2009

Getting Carnivorous with Tyler

Sometimes you just crave meat.
You know what I am talking about. You have been good all week, had your quinoa and edamame, whole grains, pro-biotics, anti-oxidants and omega-3s. The weekend comes and you want nothing more than to sink your teeth into some good-old-fashioned messy, sticky, fall-off-the-bone tender ribs.
This recipe is good, very good. Probably not first date food, eat these with someone who loves you already.
Tyler's Ultimate Barbecued Ribs
2 slabs baby back ribs (about 3 pounds)
Kosher salt and freshly ground black pepper
Extra-virgin olive oil
2 bacon slices
4 sprigs fresh thyme
1/2 onion
3 smashed garlic cloves
2 cups ketchup
1 cup peach preserves
2 tablespoons Dijon mustard or 1 tablespoon dry mustard
2 tablespoons brown sugar
1/4 cup molasses
2 tablespoons red or white wine vinegar
1 teaspoon ground cumin
1 teaspoon ground paprika

Special equipment: Kitchen twine
Preheat the oven to 250 degrees F. Put the ribs on a baking sheet, season with salt and pepper and drizzle with olive oil. Stick them in the oven, and let the ribs bake, low and slow for 1 1/2 hours.
Meanwhile, make the sauce. Wrap the bacon around the middle of the thyme sprigs and tie with kitchen twine so you have a nice bundle. Heat a 2-count of oil in a large saucepan over medium heat. Add the thyme bundle and cook slowly for 3 to 4 minutes to render the bacon fat and give the sauce a nice smoky taste. Add the onion and garlic and cook slowly, without coloring, for 5 minutes. Add all of the rest of the sauce ingredients, give the sauce a stir, and turn the heat down to low. Cook slowly for 20 minutes to meld the flavors. Put some sauce in a separate bowl for basting, reserving the remaining sauce for serving.
Baste the ribs with the sauce and let them continue cooking, basting twice more, for 30 more minutes. When the ribs are cooked, take them out of the oven. You can let them hang out like this until you're ready to eat.
When ready to eat, preheat the broiler for 5 minutes and broil the ribs, basting with the sauce. They should become crisp and charred, about 5 minutes on each side. Pick the onion and garlic out of the sauce and serve with ribs.

*I made these in the oven and under the broiler. It is just too cold to BBQ in Canada right now. With the windchill it was minus 28, not good for grilling.
*The ribs had to hang out for an extra hour in the oven as hubby made a detour after work. They were just fine and I liked the build-up of sauce from my repeated basting.
*I served them with celery sticks and a blue cheese dip and beer. Pub fare in the comfort of home. Don't forget napkins, lots of napkins.
*I wasn't paying attention to the recipe and chopped up the bacon, thyme, onions and garlic. In the end (after everything was well cooked) I just blended them in with the handy-dandy immersion blender. It was good.
*Do yourself a favour and line your pan with foil. It will save you on clean-up.

Choose, cook, share.
Round-up every Friday, check out the Tyler Florence Fridays site for details.