One of my favorite dinners is one with baby back ribs cooked on the grill. I like to use a dry rub with Jane's Crazy Mixed up salt and then cook them over a low to medium heat. I love them this way.... Dad, however, likes them to be moist and falling off the bone. So in order to make something Dad would like this time, I tried a new way. I lined the pan with 3 layers of foil and put the ribs on the foil in the pan. I then sliced 1/2 a small onion and several cloves of garlic, and cooked them over a medium heat with a pinch of salt to make them sweat, until they were tender and somewhat transluscent. I then poured some white wine vinegar into the pan and let it cook down some, then added a big squeeze of dijon mustard. I might have added some white wine, I can't remember exactly, but I think so. I stirred the ingredients and cooked them till the sauce was thick, yet still wet. I poured the cooked sauce over the ribs, wrapped the foil around the ribs, and put the pan into a preheated 325 degree oven. I cooked the ribs for 2 hours in the oven and then removed them, taking them out of the foil and sprinkled some spice called BBQ spices.
This spice has brown sugar and paprika in it, and I felt that it would balance out the tartness of the mustard, plus give it a nice color. I preheated the grill to 600 degrees and then put the ribs over the hot side of the grill. I cooked them till they looked like they were grilled, with a char on the edges. I served them with a salad with my bleu cheese dressing, baby peas, and rice-a-roni whole grains rice and orzo. It turned out to be a nice meal, although I thought they were cooked too long in the oven to where I thought they had lost the bulk of rib flavor. I prefer smoked, but we didn't really have the gas to slow cook them on the grill with smoke. Dad said, "they are better than I expected"! A compliment of sorts from him... haha.
Good food... good fun.
No comments:
Post a Comment