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Other than Brewing => All Things Food => Topic started by: nicneufeld on November 13, 2009, 02:30:34 PM

Title: Rib World Tour
Post by: nicneufeld on November 13, 2009, 02:30:34 PM
Figured I'd compile the pics I managed to snap of several of the (mostly pork spare) rib cooks I've done over the past year or so! 

These were apple spiced ribs, marinated in a spice-heavy apple sauce and sauced with a caramelized apple juice concentrate syrup.  They weren't as good as I had anticipated, but they were good.  A purely sweet rib is a bit one dimensional, you also need the saltiness and the spiciness as well to really balance it.  Served with a bit o' cider and some beans cooked on the smoker.
(http://i84.photobucket.com/albums/k2/nicneufeld/appleribs/PICT0029.jpg)

Beef back ribs with my favorite local sauce, Gates Extra Hot.  Hefeweizen, pickles, and sweet potatoes round out the meal.
(http://i84.photobucket.com/albums/k2/nicneufeld/spicybeefribs.jpg)

These are a really good recipe adapted from Steven Raichlen...the marinade is habaneros and typical jerk seasoning components (green onions, parsley, citrus juice and zest, allspice, soy), and the finishing sauce is a sweet, rich rum based sauce that uses lime and orange juice and zest, soy, lots of brown sugar, and blackstrap rum...pictured with a bit of the same.
(http://i84.photobucket.com/albums/k2/nicneufeld/bucspares.jpg)

You can't tell because of the flash, but these are actually flaming here...herb crusted grilled ribs flambeed in ouzo.  Grilled garlic bread and watered down ouzo to go with.
(http://i84.photobucket.com/albums/k2/nicneufeld/greekribs.jpg)

Indian tandoori style ribs, or my approximation of them.  Spicy yogurt marinade with a rich, strong finishing sauce basted on at the end of cooking, with the rice made with a bit more of the reserved marinade, and all sprinkled with cilantro.
(http://i84.photobucket.com/albums/k2/nicneufeld/tandooriribs.jpg)

A favorite of mine...sweet smoked ribs marinated in a hoisin/soy mixture, made quite sticky with more of the marinade cooked down into a sauce, comprised of soy, sugar, ginger, garlic, chili peppers, and other stuff which I fail to recollect.  The scallions add a very nice flavor.
(http://i84.photobucket.com/albums/k2/nicneufeld/chineseribs.jpg)

Same thing, again, with some lo mein.
(http://i84.photobucket.com/albums/k2/nicneufeld/chineseribs2.jpg)

Thai style ribs using sweet chili sauce and crushed peanuts.  Rice noodles and I think a good Belgian beer with.
(http://i84.photobucket.com/albums/k2/nicneufeld/kradukmuyang.jpg)

Japanese ribs, using shichimi togarashi and a soy/garlic glaze, with noodles and a nigorizake that I am partial to.
(http://i84.photobucket.com/albums/k2/nicneufeld/japaneseribs.jpg)
Title: Re: Rib World Tour
Post by: redbeerman on November 13, 2009, 02:48:59 PM
Ribs it is, nic!  Those all look wonderful!  My stomach is growling already.
Title: Re: Rib World Tour
Post by: theDarkSide on November 13, 2009, 02:51:14 PM
Darn it!!!  Why did I read this post?!?!?

It 10am and now I want ribs!!  gggggrrrrrr  :)
Title: Re: Rib World Tour
Post by: loopy on November 13, 2009, 04:50:38 PM
(http://img69.imageshack.us/img69/8788/kittenlovethisthreadzh8.jpg)
Title: Re: Rib World Tour
Post by: Robert on November 13, 2009, 04:59:23 PM
Damn! I may be asking for recipes soon! I buy in bulk when spareribs go on sale for 99 cents. Have about 4 slabs in the freezer. Cooking one up Saturday with a simple dry rub. SWMBO likes em dry rubbed with dippin sauce. I like 'wet' ribs myself but dry are good too!
Title: Re: Rib World Tour
Post by: capozzoli on November 14, 2009, 01:49:31 PM
Damn Nic, if you had a rib restaurant it would be worth it to get on a plane just to go there.

Coarse when I got there I would not be able to decide witch item on the menu to get.
Title: Re: Rib World Tour
Post by: Pawtucket Patriot on November 15, 2009, 02:18:35 PM
I'm really interested in the asian-inspired ribs.  They look awesome -- well, they all look awesome, but the asian-inspired ones look particularly good!
Title: Re: Rib World Tour
Post by: nicneufeld on November 16, 2009, 12:52:01 AM
The Chinese ribs are a Steve Raichlen invention, and they are really, really good! 

http://recipe.aol.com/recipe/chinatown-ribs/74187

He makes them for baby back ribs but I just buy spares and trim them to st louis cut, save a lot of money that way and the ribs are just as good.  The other Asian recipes I think I sort of "winged", I probably never used/wrote down a recipe.

My favorite rib recipe of these is a tossup between the caribbean and the chinese styles.  One thing I've never tried is a mexican style, perhaps smoked with a cumin/oregano/chili dry rub and basted with a rich mole sauce?
Title: Re: Rib World Tour
Post by: k4df4l on November 16, 2009, 10:59:33 PM
Why did I have to click on this right before dinner!!!  Mighty tasty looking ribs and they all sound so good.
Title: Re: Rib World Tour
Post by: bluesman on November 17, 2009, 12:54:45 AM
The Chinese ribs are a Steve Raichlen invention, and they are really, really good! 

http://recipe.aol.com/recipe/chinatown-ribs/74187

He makes them for baby back ribs but I just buy spares and trim them to st louis cut, save a lot of money that way and the ribs are just as good.  The other Asian recipes I think I sort of "winged", I probably never used/wrote down a recipe.

My favorite rib recipe of these is a tossup between the caribbean and the chinese styles.  One thing I've never tried is a mexican style, perhaps smoked with a cumin/oregano/chili dry rub and basted with a rich mole sauce?

I really need to try the asian inspired ribs. That recipe sounds like a real winner. Serve them up with some good Sake and some asian noodles. MMM MMM GOOD!  8)
Title: Re: Rib World Tour
Post by: Pawtucket Patriot on November 19, 2009, 07:29:36 PM
nic, do you have Raichlen's book (the bbq bible)?  If so, does he have any Jamaican-jerk bbq recipes in there?  I just picked up some pecan wood from my smoke wood supplier today.  I might try smoking some jerk-style spare ribs this weekend.
Title: Re: Rib World Tour
Post by: bluesman on November 19, 2009, 07:48:08 PM
nic, do you have Raichlen's book (the bbq bible)?  If so, does he have any Jamaican-jerk bbq recipes in there?  I just picked up some pecan wood from my smoke wood supplier today.  I might try smoking some jerk-style spare ribs this weekend.

Matt - there is a recipe for Jamaican-jerk pork in the BBQ Bible... I haven't tried it yet but would like to sometime.
Title: Re: Rib World Tour
Post by: Pawtucket Patriot on November 19, 2009, 08:06:31 PM
Care to share that recipe?  Or should we refrain from sharing published recipes on this forum?
Title: Re: Rib World Tour
Post by: nicneufeld on November 19, 2009, 09:04:27 PM
I have the BBQ Bible and his Ribs book...the latter I would much more recommend for ribs, the former is an interesting sort of general world guide to BBQ, featuring a lot more ethnic cuisine from more obscure cultures, which is interesting, but the rib recipes are pretty sparse.

My favorite jerk style ribs (pictured above):

http://www.boston.com/ae/food/articles/2006/06/14/buccaneer_baby_backs/
http://www.boston.com/ae/food/articles/2006/06/14/rumbullion_barbecue_sauce/

Be sure to do the BBQ sauce....a lot of the sauces Raichlen does aren't favorites of mine but this one is awesome...I usually ramp up the amount of citrus zest in both the marinade and the sauce...it comes out orangey/limey, sweet, and quite spicy from the habanero, but not overly so.
Title: Re: Rib World Tour
Post by: Pawtucket Patriot on November 19, 2009, 10:02:48 PM
Awesome.  Thanks for those links.
Title: Re: Rib World Tour
Post by: Pawtucket Patriot on November 21, 2009, 08:12:57 PM
So, I'm making the jerk-style ribs as I type.  I was showing my wife the photos above.  Her response: "Man, that guy is as big of a dork as you are!"   ;D
Title: Re: Rib World Tour
Post by: bluesman on November 21, 2009, 10:07:52 PM
So, I'm making the jerk-style ribs as I type.  I was showing my wife the photos above.  Her response: "Man, that guy is as big of a dork as you are!"   ;D

and what did you say?
Title: Re: Rib World Tour
Post by: Pawtucket Patriot on November 22, 2009, 12:26:48 AM
I said, "(insert witty comeback here)!"  :D

Here is the finished product.  Man, these ribs were tasty!  I ground up some dried Jamaican "hot chocolate" peppers (very similar to Scotch bonnets) that I grew a few years ago and added them to the sauce.  It was pretty spicy -- definitely not for the faint of heart.  But even the non-spice lovers at the table were going back for more.  I loved how complex the sweetness was.

Here's a photo of the ribs with about one hour left in the cook...
(http://i79.photobucket.com/albums/j137/mattschwandt/ribs-1.jpg)

Homemade buns...
(http://i79.photobucket.com/albums/j137/mattschwandt/buns.jpg)

Ready for eatin' (and accompanied by a newly tapped Scottish 80/-)...
(http://i79.photobucket.com/albums/j137/mattschwandt/ribs_sliced.jpg)
Title: Re: Rib World Tour
Post by: bluesman on November 22, 2009, 04:27:32 PM
My mouth is watering right about now. Nice looking ribs Matt!
Title: Re: Rib World Tour
Post by: nicneufeld on November 23, 2009, 01:11:35 PM
Ha, that sounds like something my wife would say!

The ribs look fantastic.  From the curvature they look like back ribs.
Title: Re: Rib World Tour
Post by: redbeerman on November 30, 2009, 03:11:10 PM
So, I'm making the jerk-style ribs as I type.  I was showing my wife the photos above.  Her response: "Man, that guy is as big of a dork as you are!"   ;D

and what did you say?

My wife thinks I'm nuts taking pics of food. ::)
Title: Re: Rib World Tour
Post by: nicneufeld on November 30, 2009, 04:01:12 PM
My wife thinks I'm nuts taking pics of food. ::)

I've gone so far as being stealthy to get the camera and misleading the wife as to the readiness of the food in order to capture a picture of the plated comestibles ere the wife can charge in and dish up!
Title: Re: Rib World Tour
Post by: Pawtucket Patriot on December 01, 2009, 12:47:52 AM
Ha, that sounds like something my wife would say!

The ribs look fantastic.  From the curvature they look like back ribs.

They are indeed back ribs, nic.  I was going to do spares, but the back ribs were on sale for the same price and I tend to like them better.
Title: Re: Rib World Tour
Post by: nicneufeld on December 01, 2009, 01:37:37 PM
I was going to do spares, but the back ribs were on sale for the same price and I tend to like them better.

I would do the same..I tend to generally always do spares because I can usually get them for less than $2 a lb, and back ribs are often on sale for 4 bucks a lb.
Title: Re: Rib World Tour
Post by: nicneufeld on March 20, 2010, 12:21:48 PM
Me needs a new challenge for this thread...I'm thinking something tropical.  Raichlen has a guava bbq sauce in his book, I may tweak it for this.

And I wonder if a plain mexican style smoked rib would be good...cumin, oregano, maybe some ancho chili?
Title: Re: Rib World Tour
Post by: Pawtucket Patriot on March 22, 2010, 12:00:42 AM
Mexican-style ribs are fantastic!  I almost always do a mexican-inspired rub for my ribs.  Usually cumin, oregano, salt, pepper, some variety of chile powder, etc.  For the sauce, maybe do something with either pureed chipotles in adobo or some chipotle powder.  A buddy of mine makes Oaxacan bbq ribs that are out of this world.  I wish I could get him to give me his recipe!
Title: Re: Rib World Tour
Post by: bluesman on March 22, 2010, 03:05:16 AM
I want to try some Korean Barbequed Beef Short Ribs. I really like the combination of flavors associated with this fine recipe. Marinating the ribs is key. I want to try smoking them as opposed to the traditional grilling.

(http://cookative.com/wp-content/uploads/2009/11/kalbi_korean1.jpg)
Title: Re: Rib World Tour
Post by: nicneufeld on March 22, 2010, 12:39:53 PM
I want to try some Korean Barbequed Beef Short Ribs. I really like the combination of flavors associated with this fine recipe. Marinating the ribs is key. I want to try smoking them as opposed to the traditional grilling.

(http://cookative.com/wp-content/uploads/2009/11/kalbi_korean1.jpg)

Galbi are good, the trick is to get the butterflying technique down to slice them thin enough.  When I tried it they ended up pretty tough...but the flavor was great!

I saw a recipe on one of Raichlen's shows where he keeps the short ribs whole, marinates them galbi style and then smokes them in a UDS.  Let me dig that up....   Oh, never mind, they are technically more of a Chinese style, but I'm sure you could tweak it to make it more Korean...its the "Five Spice Ribs" on the link below.

http://www.primalgrill.org/htdocs/ribs.html
Title: Re: Rib World Tour
Post by: capozzoli on March 22, 2010, 11:23:00 PM
As we set the table, my wife asks "are we taking pictures?"
Title: Re: Rib World Tour
Post by: bluesman on March 23, 2010, 02:59:38 PM
As we set the table, my wife asks "are we taking pictures?"

Did you laugh?
Title: Re: Rib World Tour
Post by: bluesman on March 23, 2010, 03:01:21 PM
I want to try some Korean Barbequed Beef Short Ribs. I really like the combination of flavors associated with this fine recipe. Marinating the ribs is key. I want to try smoking them as opposed to the traditional grilling.

(http://cookative.com/wp-content/uploads/2009/11/kalbi_korean1.jpg)

Galbi are good, the trick is to get the butterflying technique down to slice them thin enough.  When I tried it they ended up pretty tough...but the flavor was great!

I saw a recipe on one of Raichlen's shows where he keeps the short ribs whole, marinates them galbi style and then smokes them in a UDS.  Let me dig that up....   Oh, never mind, they are technically more of a Chinese style, but I'm sure you could tweak it to make it more Korean...its the "Five Spice Ribs" on the link below.

http://www.primalgrill.org/htdocs/ribs.html

I haven't tried that one, but will put it on the list. Man if those ribs taste as good as they look...I'll be in cow heaven.
Title: Re: Rib World Tour
Post by: Pawtucket Patriot on April 10, 2010, 02:35:06 PM
I'm finally firing up the smoker today for the first time this season.  For the past several weeks, I've been monumentally busy and have survived a harrowing stomach flu bug.  But today, it's Jamaican jerk short ribs with a rumbullion BBQ sauce a la Steve Raichlen!  I'm steeping some halved habaneros in the sauce to give it more of a kick.  Can't wait!
Title: Re: Rib World Tour
Post by: nicneufeld on April 10, 2010, 02:57:50 PM
Sounds good!  The extra heat should be nice with the sweetness of that sauce.  I'm doing the "chinatown ribs" today, again, courtesy raichlen.  Need to get them on the smoker soon!
Title: Re: Rib World Tour
Post by: bluesman on April 10, 2010, 06:34:19 PM
Sounds good!  The extra heat should be nice with the sweetness of that sauce.  I'm doing the "chinatown ribs" today, again, courtesy raichlen.  Need to get them on the smoker soon!

+1

I smoked a couple of racks last week using SR's rub and sauce recipes. Lip smackin' licious they were!

I also smoked a Beef Briscuit that turned out very good. I want to try the "chinatown ribs" next.