My GOSH, it is about dang time that I put up a real blog entry related to ribs. And do I have a good one for you all. Recently, a sleepover at the Biehl residence, equipped with a round of Mike's Hards and good friends, led me to created quite a few treats, such as homemade crispy onion rings (to be written about in a future post), and two different kinds of ribs. We covered all the areas: sweet, smoky, spicy, tangy, tender...you name it, we nailed it. It was rather fun having boyfriend, Michael, and good friend, Elizabeth, by my side as my sous chefs. And if they are reading this, I strongly apologize for any times when I might have snapped at them, being the controlling little 'chef' I consider myself to be. Well...Michael deserves it. ^_^
[NOTE: Yes, the recipes for the barbecue sauces aren't measured precisely. I'd like to think this gives the learning chef the ability to experiment and see what they like. Of course, if you find a better recipe/combination of spices from what you have done, then please contact me at NitemareAlkemist@yahoo.com with your information. I'll be sure to credit you!]
SWEET N' SMOKY
Store-bought BBQ sauce base (Personally, I prefer Kraft or Hannaford brand, but whatever you can get is fine. Just make sure it's labeled 'original' or 'tangy.')
Brown sugar
Curry powder
Chile powder
SPICY N' TANGY
Store-bought BBQ sauce base
Mustard powder
Curry powder
Chile powder
Cayenne pepper
Sriracha
Frank's Red Hot
Crushed red pepper flakes
(Yes...I know. It's gonna be spicy.)
For rib preparation: Submerge racks in large pot of water. Place on stove and bring to a boil. After a boil has been reached, turn the heat down to medium to medium-high and leave alone for a half hour to forty-five minutes.
After basting the ribs generously with your choice of sauce, place on the grill. Since the meat is already completely cooked, you are just looking for the outside to appear dark and crispy, but not so dark as they appear or smell burnt. The object is to caramelize the sugars in the sauce. After flipping to the other side, baste with remaining sauce.
Serve with leftover sauce for 'dippage' or a waiting shotglass... Wait, what?
Peace, love, and chocolate
Kayla~
