Wednesday, September 21, 2011

Firehouse Ribs

Ross Signorino won the Firehouse Cook Off sponsored by "Live" With Regis and Kelly, and Better Homes and Gardens magazine. This is a totally yummo way to do ribs. They were scrumptious. I gluten freed it up a bit, and can't wait to make them again! We ate until we popped!

Ingredients:

1 12   cups packed GF dark brown sugar (some have molasses in them)
1 1/2  cups GF organic ketchup
1/3     to 1/2 cup red wine vinegar
1/4     cup water
4        tsp. GF dry mustard
1       Tbsp. GF garlic powder
1       Tbsp. GF Worcestershire sauce
2        tsp. GF paprika
2        tsp. freshly ground  black pepper
1/4     tsp. kosher salt

5        Tbsp. packed GF light brown sugar
1 1/2  tsp. GF chili powder
1 1/2  tsp. GF crushed red pepper
1        tsp. GF garlic powder
1/2     tsp kosher salt
1/2     tsp. GF onion powder
1/4     tsp. ground black pepper
1/4     tsp. GF cayenne pepper
2        racks baby back ribs (about 5 lb.)

Directions:

  1. For sauce, in large mixing bowl, beat dark brown sugar, ketchup, vinegar, and water with electric mixer on medium speed until blended. Beat in dry mustard, 1 tablespoon garlic powder, the Worcestershire sauce, paprika, 2 teaspoons black pepper, and 1/4 teaspoon kosher salt. Cover and chill overnight.
  2.  For rub, in small bowl combine light brown sugar, chili powder, crushed red pepper, 1 teaspoon garlic powder, 1/2 teaspoon kosher salt, the onion powder, 1/4 teaspoon black pepper, and the cayenne pepper. Reserve and set aside 1 to 2 tablespoons of the rub.
  3. Place ribs in an extra-large self-sealing plastic bag; add remaining rub; close bag and shake to coat ribs, making sure all surfaces are coated. Refrigerate 12 to 24 hours.
  4. Wrap each rib rack in heavy duty foil. For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above pan. Place ribs on grill rack over drip pan. Cover and grill for 1 hour. Carefully open foil and add 1/2 cup sauce to each rib rack; reseal foil and grill 45 minutes more or until tender. Carefully unwrap ribs and move directly over coals; brush with additional sauce and grill 15 minutes more or until lightly browned, turning once. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Grill as above).
  5. Transfer ribs to a latter; brush with sauce and sprinkle with reserved rub. Serve with any remaining sauce. Makes 6 servings.
*Since I used all my gas up for my grill, I used my pressure cooker. I browned them up, added a little water and cooked them for 15 minutes (I had thick pork country style) then rest for 15 minutes. I finished them off in the oven at 350 until desired crispness, adding coating and until done all juicy and sticky. OMG.

Source: Better Homes and Gardens Magazine pg. 187, Oct 2011

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