Wednesday, November 7, 2012


Yes, in all caps!  RIBS!  These are pretty easy to pull together, it just takes some time in the oven.  If you are watching the sugar intake, do these without BBQ sauce, they taste amazing without it, but you can add your own favorite if you want at the end--I get that ribs are not ribs without all the goop for some of you.  I have a good BBQ sauce recipe from Nourishing Traditions that's easy to pull together and avoids all the additives you find in the commercial brands. I got my ribs from Marin Sun Farms and they were soooo good.  Other good resources here in the Bay Area are from  Prather Ranch or Fallon Hills, or Tara Firma Farms.   I used pork spare ribs this time out, but you can use baby backs too.  You can also do this recipe with beef ribs, they typically do not have as much meat on them and tend to be a tad bit tougher, but they are less expensive than pork ribs.

I pulled this recipe from Emeril Lagasse and scaled it back a bit so I didn't have a ton of extra spice rub--original recipe here.  I also didn't use the grill at all, just did everything in the oven to keep things simple. 

One more thing about the spices.  In 2010 there were a couple of bad salmonella outbreaks from imported spices and while I haven't seen any news about repeat problems, better to be safe than sorry.   Please try to use all organic spices and ones that are made and processed here in the US, the FDA has pretty strict guidelines and can (somewhat) enforce them here.   


2 racks pork ribs

For the Rustic Rub:

1 tablespoons paprika
1 tablespoons cayenne 
2 1/2 tablespoons freshly ground black pepper
3 tablespoons garlic powder
1 1/2 tablespoons onion powder
4 tablespoons salt
1 tablespoons dried oregano
1 tablespoons dried thyme

3 tablespoon chipotle chili powder
1 tablespoon celery salt

Blend all ingredients in a small bowl, leftovers can be stored in an airtight container for a couple of weeks.  I use it for my "taco seasoning" when we do ground beef tacos.  This rub has lots of heat in it--feel free to dial back the cayenne and paprika if you don't like things too spicy. 

For BBQ sauce:

1 tbsp fresh grated ginger
3 garlic cloves, mashed
1 tbsp toasted sesame oil
1 tbsp. rice vinegar
1 tbsp. raw honey
1/2 cup Bragg's Liquid Aminos or Coconut Aminos if avoiding soy
3/4 cup agave sweetened ketchup
1/4 cup fermented fish sauce (optional)

Mix everything together with a whisk.

Preheat the oven to 300 degrees. Line a large baking sheet with a piece of aluminum foil that is large enough to cover the pan twice  lengthwise (you will be folding this over the ribs and sealing it).  Arrange the ribs, meat side up, in one layer on the prepared baking sheet. Divide the seasoning evenly between the 2 slabs of ribs, coating them well on both sides. Fold the extra length of foil over the ribs, and seal it tightly on all sides. Place the ribs in the oven and bake, undisturbed, for 2 1/2 to 3 hours, or until the ribs are very tender. Alternately you can cut the racks into 5 or 6 rib pieces and put them in the slow cooker on low for about 6 hours

Preheat a grill to medium-high (or a 300 degree oven).

Remove the ribs from the oven and peel back the foil so that the ribs are exposed. Using a pastry brush or the back of a spoon, coat the racks lightly on the meaty sides with the barbecue sauce. Place the slabs of ribs, meaty side up, on the grill and cook until the barbecue sauce is thickened and lightly browned, 5 to 10 minutes. Alternatively, return to the oven until sauce is thickened and lightly browned, about 20 minutes longer.

Remove the ribs from the grill (or the oven) and set aside to cool briefly before cutting between the ribs and serving. Serve with more barbecue sauce, if desired.

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