Hi Joe,
Spring has arrived in Wisconsin and I love BBQ ribs. I remember the picture you posted awhile ago and have tried looking for it. I wasn't sure if you gave a recipe for the sauce or not. If you have a recipe for the sauce, can you please post for me?
Thank you.
Paula
Joefnh - BBQ Sauce
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humbird753
- Rockhopper Penguin
- Posts: 1014
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- Location: Wisconsin
Joefnh - BBQ Sauce
Paula
"You'll never know how strong you are until being strong is the only choice you have."
"Life is not about waiting for the storm to pass... It's learning to dance in the rain."
"You'll never know how strong you are until being strong is the only choice you have."
"Life is not about waiting for the storm to pass... It's learning to dance in the rain."
-
Joefnh
- Rockhopper Penguin
- Posts: 2478
- Joined: Wed Apr 21, 2010 8:25 pm
- Location: Southern New Hampshire
Ok Paula here you go..
To make the sauce:
2 cups ketchup
1 bulb garlic, peeled and crushed
1 cup water
2 tablespoons hot sauce
1/4 cup honey
1/4 cup of real maple syrup
3 tablespoons molasses
2 tablespoons brown sugar
1 teaspoon Worcestershire sauce
1 teaspoon Tamari sauce - I have been skipping this as I can't tolerate soy.
1 teaspoon salt
2 tablespoons Cajun seasoning
1 pinch paprika
1 pinch crushed red pepper
1 pinch ground white pepper
1 pinch ground black pepper
2 tablespoons cornstarch
1 tablespoon water
1/2 cup butter (clarified if you are sensitive to casein)
In a large saucepan over medium to low heat, mix together ketchup, garlic, 1 cup of water, hot sauce, honey, molasses, brown sugar, Worcestershire sauce, tamarisauce, salt, Cajun seasoning, paprika, red pepper, white pepper and black pepper. Allow the mixture to simmer approximately 30 minutes.
In a small bowl, dissolve cornstarch in 1 tablespoon of water. Adjust amount of water as needed to fully dissolve cornstarch. Stir into the sauce mixture. Continue simmering approximately 15 minutes.
Stir butter into the sauce mixture. Continue simmering mixture approximately 15 more minutes, or until butter is melted and the sauce has begun to thicken. Serve over meats prepared as desired.
To make the ribs:
I start with the most important part finding the right meat. I purchase pork 'short ribs' and as there a few descriptions for these, I look for a rack of ribs that on average are about 6 - 7 inches (15 - 18cm) in length with a modest amount of meat on the bones. Some places cut too much of the meat off, only leaving meat between the bones if that's the case look for a better cut.
For the BBQ sauce there are many out there and several are GF/SF. I have made my own sauce and used commercially prepared brands. Since everyone's taste is different I would say use what you like.
For this recipe I will size it for 4 - 5 racks
First prepare the water for boiling.. yes these will be 'baked' in a bath of water. I use a large roasting pan that will fit the racks laying flat in the roasting pan
Usually I put in about 10 cloves of garlic minced, I use the pre-minced stuff for this. About 10 level table spoons full in the bottom of the roasting pan
Next I put in:
1 cup of fresh lemon juice (250ml)
1/3 cup of sea salt (80ML)
1/3 cup of dried onion (80ML) (if tolerated)
You can at this point put in other spices that you want the flavor infused into the meat.
Next lay the ribs side by side in the pan over the top of the spices.
Fill the pan with water until the ribs are fully covered.
Cover the pan with either a cover or tin foil sealing all the edges ( I use the heavy duty foil for this)
With the oven preheated to 400F (205C) place the pan in the oven for 60 minutes initially. After 60 minutes remove the pan and carefully pull back the foil. Look at the ribs, the meat should have pulled away from the ends of the bones about 3/4 of an inch (17mm) I also test with a fork to see if the meat between the bones is soft and easy to pierce with the fork. Its important that the meat be tender at this point. If its not ready, place back into the oven for another 20 minutes and check again. repeat this until the meat is tender and the meat has pulled away from the ends of the bones
Once cooked drain the water and place the racks onto a pan or cookie sheet. When handling the ribs at this point they should almost be ready to fall apart. I use either 2 sets of tongs or 1 long pair of tongs to support the whole rack so it does not fall apart.
Brush on a good coating of either olive oil or rice bran oil on both sides of each rack. This will add back some of the moisture lost with the fat in the water.
Next coat both sides of each rack again with some sea salt, pepper and a lite coating of garlic powder.
Finally you are now ready to complete the cooking on the grill
These are best cooked on a either a hardwood fired grill or charcoal. I have done them on a gas grill but they end up lacking some of the smokey flavor. Note: for hardwoods the best IMO is apple wood or hickory.
I get the grill going and set the temperature to about 350F (175C) or basically medium heat. Remember at this stage the meat is fully cooked and all you are doing now is browning the meat to add flavor and the BBQ sauce. If it's on too long it will dry out.
Allow each rack about 5 minutes per side on the grill before adding the sauce. Then add the sauce to each side twice flipping it every 2 minutes between applications.
--If a grill is not available you could probably brown them and put the sauce on while using the broiler in your oven. I have not tried this but have read other recipes that call for it.
After this take the ribs off they are ready to eat, they should be tender and falling apart.
Enjoy
Happy eating
To make the sauce:
2 cups ketchup
1 bulb garlic, peeled and crushed
1 cup water
2 tablespoons hot sauce
1/4 cup honey
1/4 cup of real maple syrup
3 tablespoons molasses
2 tablespoons brown sugar
1 teaspoon Worcestershire sauce
1 teaspoon Tamari sauce - I have been skipping this as I can't tolerate soy.
1 teaspoon salt
2 tablespoons Cajun seasoning
1 pinch paprika
1 pinch crushed red pepper
1 pinch ground white pepper
1 pinch ground black pepper
2 tablespoons cornstarch
1 tablespoon water
1/2 cup butter (clarified if you are sensitive to casein)
In a large saucepan over medium to low heat, mix together ketchup, garlic, 1 cup of water, hot sauce, honey, molasses, brown sugar, Worcestershire sauce, tamarisauce, salt, Cajun seasoning, paprika, red pepper, white pepper and black pepper. Allow the mixture to simmer approximately 30 minutes.
In a small bowl, dissolve cornstarch in 1 tablespoon of water. Adjust amount of water as needed to fully dissolve cornstarch. Stir into the sauce mixture. Continue simmering approximately 15 minutes.
Stir butter into the sauce mixture. Continue simmering mixture approximately 15 more minutes, or until butter is melted and the sauce has begun to thicken. Serve over meats prepared as desired.
To make the ribs:
I start with the most important part finding the right meat. I purchase pork 'short ribs' and as there a few descriptions for these, I look for a rack of ribs that on average are about 6 - 7 inches (15 - 18cm) in length with a modest amount of meat on the bones. Some places cut too much of the meat off, only leaving meat between the bones if that's the case look for a better cut.
For the BBQ sauce there are many out there and several are GF/SF. I have made my own sauce and used commercially prepared brands. Since everyone's taste is different I would say use what you like.
For this recipe I will size it for 4 - 5 racks
First prepare the water for boiling.. yes these will be 'baked' in a bath of water. I use a large roasting pan that will fit the racks laying flat in the roasting pan
Usually I put in about 10 cloves of garlic minced, I use the pre-minced stuff for this. About 10 level table spoons full in the bottom of the roasting pan
Next I put in:
1 cup of fresh lemon juice (250ml)
1/3 cup of sea salt (80ML)
1/3 cup of dried onion (80ML) (if tolerated)
You can at this point put in other spices that you want the flavor infused into the meat.
Next lay the ribs side by side in the pan over the top of the spices.
Fill the pan with water until the ribs are fully covered.
Cover the pan with either a cover or tin foil sealing all the edges ( I use the heavy duty foil for this)
With the oven preheated to 400F (205C) place the pan in the oven for 60 minutes initially. After 60 minutes remove the pan and carefully pull back the foil. Look at the ribs, the meat should have pulled away from the ends of the bones about 3/4 of an inch (17mm) I also test with a fork to see if the meat between the bones is soft and easy to pierce with the fork. Its important that the meat be tender at this point. If its not ready, place back into the oven for another 20 minutes and check again. repeat this until the meat is tender and the meat has pulled away from the ends of the bones
Once cooked drain the water and place the racks onto a pan or cookie sheet. When handling the ribs at this point they should almost be ready to fall apart. I use either 2 sets of tongs or 1 long pair of tongs to support the whole rack so it does not fall apart.
Brush on a good coating of either olive oil or rice bran oil on both sides of each rack. This will add back some of the moisture lost with the fat in the water.
Next coat both sides of each rack again with some sea salt, pepper and a lite coating of garlic powder.
Finally you are now ready to complete the cooking on the grill
These are best cooked on a either a hardwood fired grill or charcoal. I have done them on a gas grill but they end up lacking some of the smokey flavor. Note: for hardwoods the best IMO is apple wood or hickory.
I get the grill going and set the temperature to about 350F (175C) or basically medium heat. Remember at this stage the meat is fully cooked and all you are doing now is browning the meat to add flavor and the BBQ sauce. If it's on too long it will dry out.
Allow each rack about 5 minutes per side on the grill before adding the sauce. Then add the sauce to each side twice flipping it every 2 minutes between applications.
--If a grill is not available you could probably brown them and put the sauce on while using the broiler in your oven. I have not tried this but have read other recipes that call for it.
After this take the ribs off they are ready to eat, they should be tender and falling apart.
Enjoy
Happy eating
Joe
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Joefnh
- Rockhopper Penguin
- Posts: 2478
- Joined: Wed Apr 21, 2010 8:25 pm
- Location: Southern New Hampshire
Lesley the older recipe for Lea & Perrins did have soy. About a year ago theY removed that ingredient.
http://glutenfreeblog.blogspot.com/2008 ... sauce.html
Lea and Perrins Worcestershire Sauce contains Soy Protein
**UPDATED JULY 2011 TO ADD :::: I am still getting a lot of comments on this post so I just wanted to update to say that apparently the recipe has changed. The label no longer lists hydrolyzed soy and corn protein as ingredients. Several readers chimed in and also said they contacted the company and confirmed it is now soy-free.**
http://glutenfreeblog.blogspot.com/2008 ... sauce.html
Joe
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humbird753
- Rockhopper Penguin
- Posts: 1014
- Joined: Mon Nov 28, 2011 4:44 pm
- Location: Wisconsin
Joe,
These look great! Thank you so much. So quick and thorough in your reply.
I thought I read on here that you "learned" to cook since having to go gluten free. That's something I am having to do now. So far I have stayed with basics, but am at a point where it would be nice to make my meals more interesting.
Paula
These look great! Thank you so much. So quick and thorough in your reply.
I thought I read on here that you "learned" to cook since having to go gluten free. That's something I am having to do now. So far I have stayed with basics, but am at a point where it would be nice to make my meals more interesting.
Paula
Paula
"You'll never know how strong you are until being strong is the only choice you have."
"Life is not about waiting for the storm to pass... It's learning to dance in the rain."
"You'll never know how strong you are until being strong is the only choice you have."
"Life is not about waiting for the storm to pass... It's learning to dance in the rain."
-
Christine.
- Gentoo Penguin
- Posts: 260
- Joined: Mon Feb 20, 2012 1:15 pm
In case you want a pretty good soy sauce substitute for the ribs, here is one that's ok. I like it lots better than the coconut amino bottled stuff.
4T beef bullion (most has soy in it but I used 4 little packets of Swansons Beef Flavor Boost. It seems ok).
4t balsamic vinegar
2t dark molasses
Big pinch of powdered ginger
1/4t white or black pepper
1/2t garlic powder
11/2 Cup water
Put all ingredients in a small saucepan and simmer until reduced by about 1/3. Takes at least 15 minutes.
I added a little shot of lea and Perrins worcester. Gave it a little more punch.
Chris
4T beef bullion (most has soy in it but I used 4 little packets of Swansons Beef Flavor Boost. It seems ok).
4t balsamic vinegar
2t dark molasses
Big pinch of powdered ginger
1/4t white or black pepper
1/2t garlic powder
11/2 Cup water
Put all ingredients in a small saucepan and simmer until reduced by about 1/3. Takes at least 15 minutes.
I added a little shot of lea and Perrins worcester. Gave it a little more punch.
Chris
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Joefnh
- Rockhopper Penguin
- Posts: 2478
- Joined: Wed Apr 21, 2010 8:25 pm
- Location: Southern New Hampshire
Chris I have a friend from work and her young daughter coming over this weekend and the menu is ribs!! So I will be making my sauce with your recommendations.
I'll let you know how it works out once cooked with the ribs tommorow.
Thanks again for the input.
Has anyone else had the chance to try this recipe out yet?
I'll let you know how it works out once cooked with the ribs tommorow.
Thanks again for the input.
Has anyone else had the chance to try this recipe out yet?
Joe
