Monday, September 1, 2008

Country Style RIbs I - Good 'n' Grilled

The most simple, and most obvious, way to eat country style ribs, is to grill them... I know there is a huge debate about "barbecue" and "grill" and all that... We have a propane grill so apparently we don't qualify for either of those the way some foodies look at it. But. We like to "grill" our "ribs" with "barbecue sauce" and I know they are tasty, so that's all that matters to us. :P
They are great when you want that barbecued rib taste, but with a knife and fork and way less mess.
Many recommend boiling these ribs before placing them on the grill. Depending on how gristle-y your ribs are, you may need to do that. The ones we get from our butcher are usually pretty even in regards to meat/fat/gristle content, and when they aren't, we reserve them for slower cooking methods that will break down the gristle and render the fat. Either way, its up to you and your time.
Daniel likes to rub them with his favorite Southwest Essence (by Emeril) or, a combination of chili powder/flakes, garlic powder, onion powder, paprika, cumin, and a touch of brown sugar. Then onto the grill they go for 30 minutes over a medium flame (you may need to adjust this depending on thickness of rib and your particular grill).


During the last five minutes of cooking, we baste them in our favorite barbecue sauce. When I'm feeling particularily perky, I'll whip up a batch of my Arizona Chili-Sweet Barbecue Sauce, which is way better than those bottled bbq sauces that are loaded with corn syrup. This sauce is tomato based, and can be made in about 30 minutes. When I've made larger batches (to bottle/can myself) I'll let it simmer over an hour. The longer you simmer, the less sauce you get in the end, but, the richer it is.

Arizona Chili-Sweet Barbecue Sauce

  • 1 cup tomato sauce
  • 2 Tablespoons tomato paste
  • 1/2 cup brown sugar
  • 1/4 cup apple cider vinegar
  • 1 tablespoon prepared mustard (yellow or spicy brown)
  • 2 teaspoons garlic powder

  • Bottled hot sauce (such as Tapitio or Cholula, but asian-esque Sriracha works too)

  • 1 teaspoon paprika
  • pinch oregano
Heat saucepan over medium-high heat. Combine first 6 ingredients in saucepan. Cover with lid and stir occasionally for 10 minutes. (it will pop/splatter so keep that lid on!) Add chili/hot sauce to taste, I usually put about 5-8 "glugs" or up to a couple teaspoons. Add paprika and oregano, then stir to distribute. Lower heat to medium-low and simmer for another 15-20 minutes, stirring occasionally. I usually stir it every few minutes, to make sure it doesn't stick to the bottom of the pan.


In combination with our rub on the ribs, the sauce intensifies in garlic, sweet, and spicy. I guess I could describe it spicy enough for Daniel's tastes, but sweet enough to cool me down after the initial bite of heat. This sauce is also great for chicken, our crock pot ribs, and any other application barbecue sauce is good for.Stumble Upon Toolbar
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1 comment:

The Blonde Duck said...

I love ribs!

The barbeque/grill thing is a huge deal down here too--with barbeque winning. But they call everything barbequing--even cooking hot dogs or fish!