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People ask me several times a week if there is a best way or if I have a favorite way to cook our gourmet ribs.

I’ve decided to start sharing some of my favorite recipes for the ribs as well as a lot of the other premium quality gourmet food and wine that we proudly present our valued and appreciated club members and customers.

Here’s a delightfully delicious recipe that I think you are going to absolutely LOVE!

Give it a try and let us know what you think.

Ingredients:

Brine

-2 gallons water
-4 oz bourbon
-¼ cup kosher salt
-¼ cup sugar
-1 Tablespoon pickling spices
-½ teaspoon liquid smoke

BBQ Sauce

-1 14 oz bottle of ketchup
-¼ cup molasses
-¼ cup brown sugar
-1 Tablespoon garlic powder
-1 Tablespoon onion powder
-1 Tablespoon of your favorite hot sauce
-Kosher salt and pepper to taste

Directions:

Go ahead and mix all of the ingredients for the Barbecue Sauce together and refrigerator until it is needed.

Then, in a deep pan, mix together the brine ingredients, stirring continuously until the salt and sugar are completely dissolved.

You can now put the Baby Back Ribs into the mixture and allow them to marinate in the refrigerator for 7 to 8 hours.

Now remove the ribs from the brine solution and be sure to pat them dry.

Place ribs on a medium-low heat grill and let them grill for about 45 minutes, turning them every 10 minutes or so, until tender.

Now brush the ribs with the barbecue sauce and grill then for another 15 minutes or so, turning them every 3 or 4 minutes.

Enjoy!

Signing Off and Pigging Out,
Rocco “Boss Hog” Loosbrock
www.baconfreak.com

Short ribs are a fatty cut of meat that used to be very inexpensive. All of a sudden they became so popular with famous chefs in upscale restaurants all over the country that the price per pound went up dramatically. However, short ribs are still a bargain compared with many other cuts of meat, and they are extremely flavorful.

When cooked at a low temperature for a very long time, they are so tender that they practically melt in your mouth. It is better to cook them off of the bone. If possible, have the butcher remove the bones for you. It is also important to remove as much fat as possible before serving. The trick to removing most of the fat is to first remove all visible fat from the meat before cooking. After cooking, cool the meat to room temperature and refrigerate all day or overnight. A thick layer of fat will solidify on the surface and can easily be removed.

I like to serve this dish over mashed potatoes, pureed cauliflower or pureed parsnips.

SMOKEY BEEF SHORT RIBS
2½ pounds boneless beef short ribs
1 can (8 ounces) tomato sauce
3 tablespoons molasses
2 tablespoons cider vinegar
2 tablespoons instant minced onions
2 teaspoons liquid smoke
½ teaspoon salt
½ teaspoon freshly ground black pepper
Remove all visible fat from the meat and cut it into 2-inch strips.
Preheat the oven to 275 degrees. Combine all ingredients except the meat in a saucepan and simmer over medium-low heat for five minutes.

Place the meat in a casserole with a lid or in a Dutch oven and pour the sauce over the top. Bake, covered, in the preheated oven for 4 hours, or until fork-tender.
Cool to room temperature, then refrigerate all day or overnight so that the fat will solidify on the top and can be easily removed. Remove all of the fat and reheat to serve.
To serve, spoon a little of the defatted sauce over the meat.

This article and recipe is from Jeanne Jones and can also be found at Lancasteronline.com

Blog Sig:
Signing Off and Pigging Out,
Rocco “Boss Hog” Loosbrock
www.baconfreak.com