Friday, June 15, 2018

On The Menu - World’s Best BBQ Ribs

From Grandma Nancy's Kitchen
World’s Best BBQ Ribs 

Here we are midway through the month of June and gearing up for the end of the school year, the beginning of family picnics, BBQs, and warm, warm weather. Our family loves to BBQ, whether it’s at the local park or just in our own backyard. My sons are both great cooks, especially on the grill. And, like their grandmother, the kiddos love hamburgers, hot dogs and lots of ribs cooked Grandma-style. 

Ingredients (based on an eight-person helping)
• 3-4 racks of pork back ribs (usually half rack per person)
• 1/2 cup Extra Virgin Olive Oil
• 3 Tablespoons finely minced garlic
• 1 Tablespoon onion powder
• 1 Tablespoon soy sauce
• 2 teaspoon cayenne pepper

 BBQ Sauce:
• 4 tablespoons (1/2 stick) unsalted butter
• 1 large yellow onion, finely chopped
• 3 Tablespoons minced garlic (3-4 cloves)
• 1 cup ketchup
• 3 tablespoons tomato paste
• One 12-ounce can Dr. Pepper
• 1/2 cup cider vinegar
• 1/3 cup Worcestershire sauce
• 1/2 cup packed dark brown sugar
• 2 teaspoons chili powder
• 1 teaspoon freshly ground pepper
• 1 teaspoon kosher salt

• Pre-heat oven to 300 degrees.
• Remove membrane from the back of each rack of ribs (hint: the membrane peels off much easier if you do it before cutting the rack into pieces). This may already be done by the store butcher.
• Cut each rack into 3 sections of 3-4 ribs each, depending on size. Rinse lightly, pat dry with paper towel and set aside.
• Combine the oil, first 3 T of garlic, onion powder, soy sauce and cayenne in a small mixing bowl and whisk together. Spread marinade evenly over the pieces of ribs. (I like to use my fingers to rub the marinade into the meat.)
• Line a cookie sheet with foil and spread the ribs evenly over the surface of the sheet, cover with a second sheet of foil and loosely crimp the seams together to form a pocket. Place on the center rack of the oven and bake for 2 hours.

While the ribs are cooking make the sauce.
• In a heavy saucepan, melt the butter. Sauté the onion and garlic in the butter until translucent, about 10 minutes. Add all the remaining ingredients and simmer for about 15 minutes, until the flavors have blended. Continue cooking until the sauce begins to thicken, 20 to 30 minutes. Taste and adjust the seasonings with salt and pepper if desired. Remember, the ribs will have plenty of spice rub on them, so don't over-season the sauce.
• Let the sauce cool for about 10 minutes or until it is warm but no longer "boiling" hot. Puree with an immersion or traditional blender-this will make the sauce thicker. Let cool. The sauce will keep, tightly covered, in the refrigerator for up to 2 weeks.

Once the ribs have finished baking, remove from oven, remove foil top. Liberally brush the sauce over the front and back of ribs. Ribs can now be finished either back in the oven (uncovered) or on the grill. Baste as necessary to get the desire level of sauciness!

Grandma Nancy: Award-winning author, Nancy Fraser, has published twenty-seven novels/novellas over the course of her 20+ year career. When not writing (which is almost never), Nancy splits her free time between her five grandchildren. She’s also an avid traveler with Las Vegas being her favorite destination. Nancy lives in Atlantic Canada where she enjoys the relaxed pace and colorful people.

Can a decorated war hero stay out of trouble long enough to fall in love?

Decorated war hero Reece Michaels agrees to go undercover in order to bring down the Irish Mob. In return, the civilian life he’s coveted for the past six years will be returned to him. 

Hired by mob boss Sean O’Malley to protect his youngest son, Reece soon discovers the young man needs more protection from his own family than its enemies. 

What Reece doesn’t count on is his instant attraction to the police chief’s beautiful and willing daughter. Abby Mackenzie is the younger sister of a woman with whom Reece once had a torrid affair. He’s determined to not give in to Abby’s come-hither ways. After all, one Mackenzie woman was more than enough.

No comments: