Thursday, June 11, 2009

Take the pressure and heat off Dad on Father's Day

It would be a nice surprise for the man in your family, if you prepare a delicious meal featuring ribs, ( one of his favorites), without even firing up the grill. I can help with that, and with a little advanced planning and minimal work, take you out there with him to have fun in the hammock, in the pool, on the deck, in a lounge chair or what ever strikes you and your honey's fancy. You won't even have to ask him to lift a finger (off the remote control?) to light the grill. Sounds too good to be true, I know, but you can do it! My recommendation is don't just save this recipe for Father's Day, or even for the heat of summer---use it as a year 'round treat or bribe. The ribs are fall off the bone tender and so flavorful and juicy you won't believe how easy they are to make. I usually buy the large package of pork spare ribs from Costco, cut them into single sized portions. When ready to serve, I freeze any surplus packets that won't be needed for the immediate meal. I love having these packet babies in the freezer and I know you will too! Happy Father's Day guys, you earned and deserve a break. Enjoy your day!

Helluva Good Ribs
adapted from Amuse Bouche

Per person: half of a rack strip. This will be approx 10 - 12 riblets per person if using baby backs, and you have cave men appetites, or smaller if preferred. I use spare ribs cut into 4-6 ribs per serving, depending on the size of the ribs and their meatiness
Dry rub (recipe below)
1/4 to 1/2 cup of light brown sugar
BBQ sauce of your choice

The night before:
Cut your racks into your preferred portion size . Add brown sugar to the spicy dry rub and mix thoroughly. It all depends on your heat to sweet level. Massage the dry rub vigorously over ALL of each rack. Using heavy duty large sheets of aluminium foil put each rack into an individual foil package and refrigerate.

Preheat Oven to 300 degrees F
Place foil packets on baking sheets and place in pre heated oven for 2-1/2 hours.

Optional finishing( for sauce and BBQ grill freaks, who want or need to to use the grill and or BBQ sauce, but totally unnecessary: Heat grill and remove packets from the oven after two hours.
Take rack out of the package and discard all of the fat that has accumulated. Brush each rack with sauce. Place bone side down on grill and heat just long enough to carmelize the sauce. Do not flip or turn over to the meat side as you risk it sticking to the grill. Remove and serve with extra warmed sauce on the side.

Dry Spice Rub
Adapted from Amuse Bouche, who adapted it from Emeril's 'Real and Rustic' Hint: make in big batches and keep sealed in a glass mason jar. You will find a lot of uses for this mix.

8 TBS paprika (I use half hot and half sweet, sometimes I replace one or twoTBS with Spanish smoked hot or sweet)
3 TBS cayenne ******less, if you are timid or weak on heat
5 TBS freshly ground black pepper (easiest way is to put fresh peppercorns into a spice grinder or old coffee grinder that you
have cleaned by whizzing up rice or bread)
6 TBS garlic powder
3 TBS onion powder
6 TBS salt (this measure is for Kosher, which is larger, if you use iodized, use less)
2 and 1/2 TBS dried Oregano
2 and 1/2 TBS dried Thyme
Mix well in a big bowl or place in mason jar and shake well.

No comments:

Post a Comment