Last weekend was my mother-in-law's birthday, which meant lots of people were coming over to their beach house for dinner, and it was time for some serious cooking. My husband Matt and I like to take advantage of the spacious kitchen and existence of a grill when we're out there, so we made these delicious ribs from a Bon Appetit recipe that Matt found a few years ago on epicurious.com. They're a bit time consuming, but super easy - and totally delicious.
A few quick notes:
- It might take longer for the ribs to cook than the time specified in the recipe.
- Make sure each rack is by itself on the pan (i.e. don't overlap racks on the pan).
- Goes really well with other August staples: corn-on-the-cob and tomatoes and mozzarella (I'll give you a good tomatoes/mozz pasta salad recipe next time!)
And what's great about lots of ribs? There's lots of leftovers!! Matt and I had yummy leftover BBQ sandwiches the next day using big fat doughy white bread buns. Just cut meat off the bone, add some BBQ sauce and microwave for a minute or so... Then pile it all on the doughy bun. A lifetime on the hips, but deeelish on the lips!
Bon Appétit | June 2003
Lovell's of Lake Forest, Lake Forest, IL
Debra L. Warren of Lake Forest, Illinois, writes: "I have often indulged in Jay Lovell's phenomenal cuisine at his Lovell's of Lake Forest restaurant, and the ribs he prepared for an event I attended were out of this world. Could you possibly persuade the chef to share the recipe?"
The espresso powder gives the sauce great depth of flavor.
Yield: Makes 4 to 6 servings
2 tablespoons hot Mexican-style chili powder
1 tablespoon paprika
1 tablespoon ground cumin
1 1/2 teaspoons salt
3/4 teaspoon ground black pepper
4 pounds baby back pork ribs
1 12-ounce bottle dark beer
1 18-ounce bottle good-quality barbecue sauce
1/2 cup water
2 tablespoons (packed) golden brown sugar
1 tablespoon instant espresso powder
Preheat oven to 400°F. Whisk chili powder, paprika, cumin, salt, and pepper in small bowl to blend. Rub spice mixture all over ribs. Place ribs in heavy large roasting pan.
Boil beer in medium saucepan until reduced to 1 cup, about 5 minutes. Pour beer around ribs. Cover pan tightly with foil. Bake ribs until fork-tender, about 1 hour 30 minutes.
Combine barbecue sauce, 1/2 cup water, brown sugar, and espresso powder in heavy medium saucepan. Simmer until flavors blend and sauce thickens slightly, stirring occasionally, about 10 minutes. (Ribs and barbecue sauce can be prepared 1 day ahead. Cool slightly, then cover separately and refrigerate.)
Prepare barbecue (medium heat). Brush ribs with some barbecue sauce. Grill ribs just until heated through, about 3 minutes per side. Transfer ribs to platter. Bring remaining sauce to simmer. Brush ribs with more barbecue sauce. Serve ribs, passing remaining barbecue sauce separately.
Read More http://www.epicurious.com/recipes/food/printerfriendly/Chili-Rubbed-Baby-Back-Ribs-with-Espresso-Barbecue-Sauce-108240#ixzz1UlhmHSqJ