Monday, April 18, 2005

A recipe for love

I know some people despise the idea of boiling or braising ribs. Some say that smoking them for tens of hours is the only true way to prepare ribs.
I submit that boiled or braised ribs are some of the most tender, delicious ribs that you can make and at a fraction of the time it takes to smoke'm.

We used a pressure cooker for the first time for my ribs. That cut the cooking time from 3 hours to 50 minutes. From now on, it will always be pressure cooking. I didn't notice any loss of flavor or texture using this process.

Here it is.

Get your ribs.
Rub them with generously spices. A blend of salt, pepper, cayenne, etc will work great. Or just buy the McCormick pork rub and use a jar of it per two racks. When it comes to spices, use your imagination. Like cinnamon? Give your swine a sprinkle of it. And don't worry about overdoing it, the ribs love it. The ribs want it. Give it to them.
Pop these bad boys in your pressure cooker. On top of that, pour in your braising liquid. We used 2 cups of apple juice, a cup and a half of soy sauce, and then we dumped in a mish-mash of other herbs and seasonings. Again use your imagination. Eventually you'll get a combo you love... then you'll have your own "secret-recipe."

Strap the lid on tight and let that bad boy cook for 40 minutes under pressure.

Release the steam and pressure safely and move the ribs to a foil covered (non-stick foil perhaps) cooking sheet and place it into an oven preheated to 450 degrees. Save some of the braising liquid.

Mix a cup of liquid with a cup of your favorite BBQ sauce (I love Bulls Eye Original Sauce), and baste the ribs two or three times as the ribs finish in the hot oven.

These ribs will literally slide right off the bone...

You can remove the meat off the bones and place them on a toasted bun for some ridiculously delicious Pork Sand-o's...

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