While I contemplate uncovering the Primo grill and not quite up for the task of cleaning it I decided that the gas grill would be a better choice for and better yet, once I took a look at the size of the “back ribs” I chose to partially cook the seasoned ribs in a low heat oven and finish on the grill, that is to say I left Michael to finish the ribs while I prepared a centuries old family favorite recipe broccoli soufflé from 1970 or so version in BHG “red checked” cookbook. This would be good with a cheese sauce, but I made a quick mushroom sauce using a package of wild dried mushrooms (small handful) or use a mix of shiitake or porcini mushrooms, rehydrate the mushrooms and allow to sit for 1 hour, squeeze liquid (strain and reserve liquid) out of mushrooms and sauté in 2 tablespoons of butter for several minutes stirring often. Add 2 tablespoons of flour, stir in and cook for 2 minutes, slowly add 1/4 cup of the strained mushroom liquid 1/2 cup or so milk or chicken broth and when it has thickened add more liquid for a thinner sauce. Very earthy flavored mushroom sauce, use just a small amount and save the leftover to drizzle over a good steak.
Curtis Stone was my inspiration for the ribs and the BBQ sauce is simple…I dry marinated ribs for 8 hours.
I forgot to mention that I made the soufflé with 10 ounces fresh broccoli, trimmed, par cooked, cooled and chopped.
Apple Bourbon BBQ Ribs – stolen from Curtis Stone, but I don’t think he will mind sharing such a delicious rib recipe…link below the recipe for alternate grilling methods.
1/4 cup (packed) golden brown sugar
3 tablespoons paprika
2 teaspoons freshly ground black pepper
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
3 (2 1/2-pound) racks pork baby back ribs
2 tablespoons (about) kosher salt
3/4 cup apple cider vinegar
*I added 1/2 can of diced tomatoes just to finish them off, not necessary though.
Appropriately sized drip pan for ribs
3 cups hickory wood chips, soaked in water for at least 1 hour
Charcoal briquettes (if using charcoal barbecue)
Clean spray bottle
The ribs can marinate up to 24 hours, covered and refrigerated.
To marinate the ribs:
In medium bowl, mix the brown sugar, paprika, black pepper, cumin, and cayenne pepper. Place the ribs on a large baking sheet and rub the ribs with some salt. Sprinkle the spice mixture evenly all over the ribs and massage the spices into the meat. Cover and refrigerate for at least 12 hours.
To barbecue the ribs:
Prepare an outdoor barbecue for low cooking over indirect heat: For a gas barbecue, place the foil pan over one or two burners and half-fill the pan with water. Turn on the remaining burner(s) and heat the grill to 300°F. Spread 1 cup of the drained wood chips on a piece of heavy-duty aluminum foil. Place the foil directly on the lit burner and wait until the chips are smoking before you add the ribs to the grill.
For a charcoal barbecue, place the foil pan on the charcoal grate on one side of the barbecue and half-fill the pan with water. Build a charcoal fire on the other side and let it burn until the coals are covered with white ash and you can hold your hand just above the cooking grate for 4 to 5 seconds. (To check the temperature more accurately, cover the grill and drop a long-stemmed metal candy thermometer through the top vent; it should register about 300°F.) Sprinkle 1 cup of the drained wood chips over the coals.
Combine the vinegar and 3/4 cup water in the spray bottle. Season the ribs with salt. Place the ribs on the cooking grate over the water-filled pan. (Don’t worry if the ribs extend over the pan, as the pan will still catch the majority of the dripping juices.) Grill, with the lid closed, turning the ribs over and spraying them every 45 minutes or so with the cider mixture, adding another cup of drained wood chips at the same intervals, for about 3 hours, or until the meat is just tender. For a charcoal barbecue, you will need to add 12 ignited charcoal briquettes (or the equivalent in hardwood charcoal) to the fire along with the chips every 45 minutes to maintain the grill temperature. (Light the charcoal in a chimney starter on a fire-safe surface, or use a small portable grill or hibachi.)
For either barbecue, do not add more wood chips after the 1 1/2-hour point, as too much smoke will give the ribs a bitter flavor.
Once the ribs are tender, begin brushing them lightly with the barbecue sauce every few minutes or so, allowing the sauce to set before applying the next coat. Continue brushing the ribs with the sauce, turning occasionally, for about 30 minutes, or until the meat has shrunk from the ends of the bones. Transfer the ribs to a carving board and let rest for about 5 minutes.
Cut the ribs and toss with enough of the remaining warm barbecue sauce to coat. Arrange the ribs on a platter and serve with the remaining sauce on the side.