My husband was dying to have some ribs and I really didn't have a good recipe to make them at home... so after looking and looking around... I realized I had this one from my favorite chef: Curtis Stone.
It took a while to get the ribs ready, since it has some steps you need to follow, but the result was very pleasant! Did I mention that this was the best homemade barbecue sauce ever?!?!?!
Ingredients:
- For the dry rub and ribs
1 tspn. Cajun or Creole seasoning
1 tspn. dried oregano
1 tspn. ground cumin
1 tspn. sweet or hot paprika
2 1/2 pounds meaty baby back pork ribs (about two large racks)
- For the Barbecue sauce
2 Tbspn. unsalted butter
2 medium onions, chopped
1 small celery stalk, finely chopped
2 cups beef broth
2 cups ketchup
1 cup distilled white vinegar
3/4 cup (packed) light brown sugar
1/4 cup fresh lemon juice
3 Tbspn. Worcestershire sauce
2 Tbspn. steak sauce
1 1/2 tspn. chili powder
1 tspn. paprika
1 tspn. salt
1/2 tspn. dry mustard
1/2 tspn. freshly ground black pepper
1 tspn. hot sauce
Directions:
Mix the Cajun seasoning, oregano, cumin, and paprika in a small bowl to blend, and rub the mixture all over the ribs. Wrap the ribs in heavy-duty foil, encasing them completely, and refrigerate for at least 1 hour and up to 1 day.
Preheat the oven to 350ºF. Place the wrapped ribs on a heavy baking sheet and bake in the foil for about 1 hour, or until the meat is very tender. Unwrap the ribs and let them cool.
Meanwhile, make the barbecue sauce: Melt the butter in a large heavy saucepan over medium heat. Add the onions and celery, and sauté for 5 minutes, or until the vegetables are tender. Mix in the beef broth and all the remaining ingredients, and bring to a boil over hight heat. Then reduce the heat to medium-low and simmer, uncovered, stirring occasionally, for 1 hour, or until the sauce reduces and thickens slightly.
Coat the ribs with half of the sauce and marinate for at least 1 hour at room temperature or for up to 1 day in the refrigerator. Reserve the remaining barbecue sauce.
Preheat the oven to 350ºF. Place the ribs on a foil-lined, rimmed baking sheet and roast, uncovered, basting often with some of the remaining barbecue sauce, for about 25 minutes, or until the ribs are heated through. Rewarm the remaining sauce and serve it alongside the ribs.
Source: Relaxed Cooking with Curtis Stone
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