311 - Hoe Down!
Ribs with Barbecue Sauce
Hoe Down isn't only about thigh-slapping, heart-warming fun. Like most special events, it is also about stomach-filling! Tony Loschiavo, L-Eat Caterer extraordinnaire, showed me how to prepare the juiciest, most lip-smacking rack of ribs this side of the Rio Grande! Here's his recipe for a mess of Ribs with Barbecue Sauce:
- rack of ribs
- bay leaf
- salt, pepper to taste
- 1 ½ cups ketchup
- 2 tbsps finely chopped garlic
- ½ tbsp salt
- 1 tsp dry mustard
- ¼ tsp chillies
- chopped fresh thyme
- a few dashes of Worcestershire sauce
Take ribs, put them in a pot of boiling water with a carrot, onion, bay leaf, salt and pepper and let them boil for about an hour to two hours until the meat almost slides off the bone. (When meat is this soft, it really allows the barbecue sauce to permeate it).
In a bowl, mix together the remaining ingredients to create the barbecue sauce.
Remove ribs from pot, and brush them with barbecue sauce before putting them in the oven.
Cook ribs in baking pan at 400 degrees for about 30-45 minutes (until crispy and golden brown). Brush a couple more times with the barbecue sauce while ribs are in the oven. Just before serving, brush the ribs with the barbecue sauce one more time.
Note: As an option, you can barbecue the ribs instead of baking them, but be careful to avoid flare-ups from the marinade dripping as this will burn the ribs. The trick in barbecuing ribs is to cook on low heat and be patient.
Ready to dig in to this hearty Hoe Down meal? Be my guest!
Courtesy: Tony Loschiavo, L-Eat Catering, Toronto, ON (416) 631-9226