Finally! Here’s the recipe for the freaking amazing indoor ribs that I made way back in September.
I have never really been much of a BBQ person, let alone a rib person, but one day I was craving MEAT, so we ordered a ridiculously huge platter from BigT’s BBQ for our anniversary. It was freaking amazing.
BBQ has never before been my thing — I’ve always found sauces to be just too sweet and one dimensional in flavour, meats too dry and generally tasteless, and I couldn’t understand why people got all hot & bothered over meat slathered in sugary sauces. Perhaps it’s because “BBQ” from any restaurant that’s not actually authentic Barbecue is just a ridiculous idea and asking for disappointment. It’s like going to Panda Express and saying that’s your benchmark for Chinese food.
The problem is that I also had all sorts of expectations in my mind of what barbecue was was supposed to taste like from all sorts of resources, but until recent years, Calgary just didn’t have much on offer for real barbecue and what I did experience on the rare occassions, just did not add up to what the tastebuds in my head were expecting. From those few disappointing experiences, I just did not like barbecue.
… But then something in my brain clicked over and I experienced pretty decent (in my opinion) barbecue one day which did in fact match up to what I had always imagined barbecue should taste like. I ended up craving smoky meat and barbecue sauce (that wasn’t just cloying sugary sweetness) from BigT’s all the time and just wanted to eat ribs and what I call the riblets (their burnt rib ends) whenever Friday rolled around.
Thank goodness this video from ChefSteps.com popped up on my youtube feed, which it turned out was a great introduction to this recipe from AmazingRibs.com because by this point I was sort of piling cravings, upon cravings, upon cravings and desperately needed a jumping off point to start on my way to making my own ribs!
The multiple recipes required for these ribs are primarily based on AmazingRibs.com’s original recipes. The dry rub is entirely theirs, as is the barbecue sauce. I am not very well versed in the world of barbecue, so I pretty much followed all the recipes as they were written and made the recommended changes for using smoked ingredients to help impart the smoke you would ordinarily be getting from a real barbecue smoker. The amazing thing to me about all this was that I actually had almost all the smoked ingredients on-hand in my pantry because of the Quarterly Box subscription I had from Andrew Zimmern :D
So without further ado, here are the recipes for making indoor smoker-less ribs!
Smoked Meat Rub
3/4 cup firmly packed smoked brown sugar
3/4 cup white sugar
1/2 cup smoked paprika
1/4 cup garlic powder
2 Tbsp ground black pepper
2 Tbsp ground ginger
2 Tbsp onion powder
2 Tbsp ground rosemary
In a large bowl, mix the ingredients thoroughly and transfer to a jar with tight fitting lid to store.
Jazzy Hog Barbecue Glaze
2 cups dark brown sugar
1 cup corn syrup
3/4 cups ketchup
3/4 cup red wine vinegar
2 Tbsp Worcestershire sauce
3 Tbsp tamarind paste/chutney
1 Tbsp garlic powder
2 tsp ground black pepper
2 tsp onion powder
2 tsp American chili powder
2 tsp minced ginger
2 tsp smoked paprika
1 tsp hot pepper sauce
1 tsp mustard powder
1 tsp dried thyme
1 tsp smoked salt
1 tsp vanilla extract
1/2 tsp ground cumin
3 Tbsp butter
1) Mix together all the ingredients except the butter in a saucepan with a whisk over a medium low heat. Don’t let it come to a hard boil, just a few occasional light bubbles.
2) When the sugar is thoroughly dissolved turn the heat to low and stir in the butter. Because it has butter in it, you need to warm it and shake it well before you use it, and it will not keep as long in the refrigerator as sauces without butter.
Smoker-less Ribs Recipe
1 slab of baby back ribs
1/2 cup liquid smoke
1-2 tsp smoked salt
4 tsp smoked Meathead’s Memphis Dust
1 cup barbecue sauce
1) Remove the membrane from the back of the ribs and trim excess fat. Mix water with the liquid smoke and marinate the meat in this for an hour.
2) Season both sides with smoked salt and then Meathead’s Memphis Dust. [Optional: Refrigerate meat overnight after seasoning.]
3) If oven cooking: Wrap the meat in foil. Put it in a pan to catch leaks in 225°F oven for 2 hours.
If you have a sousvide setup: Cook ribs for 5 hours @165°F/75°C in double sealed bags.
4) Second Oven Roast: After cooking time has elapsed, take the meat out of the foil, re-season ribs on both sides with Memphis Dust and put it back in the oven, meaty side up without the foil covering, to dry roast for another 2 hours at 225°F. This will firm the bark.
After SousVide: remove meat from bags, re-season both sides of ribs on both side. Put ribs in the oven meaty side up to dry roast for 2 hours @225°F.
Note: If you use thicker, heavier cuts such as spare ribs or St. Louis Cut ribs, add 1 hour to the cooking time outside the foil.
5) Turn the slab meaty side down. Slather the bone side with the barbecue glaze, turn the oven on broil and broil for 5 minutes with the oven door partially open or until the sauce bubbles, watching closely to make sure it doesn’t burn. Repeat for the meaty side.