Life by Chocolate

Chocolate, white, milk, dark, in all its forms forms life. Chocolate truffles, caramels, and other confections are at the core of enjoyment. This is life by chocolate because death by chocolate is the wrong attitude.

Thursday, September 16, 2010

BBQ Beef Ribs revisited

I've been barbecuing all summer long. I finally got these wonderful back ribs. Beautiful. Though I do miss those very tasty spare ribs. Now that was some great meat. The beef ribs are much smaller and I can serve them bone in with my Chocolate BBQ Sauce.

This morning started out as perfect, and I mean perfect, early fall weather. The sun was shining. It was warm and the sky was a beautiful blue with white fluffy clouds. And then disaster of the barbecuing kind struck. It turned cold and then started raining. What was I to do?

I decided to braise the back ribs in beef stock. I did a very quick braise, two hours. And then, this is key, I let the ribs rest in the stock for at least a half hour, more like forty-five minutes. Then, I mixed the braising liquid with my barbecue sauce, half and half. This dilutes the flavor of the sauce but it also increased the fat content.

When I put the ribs on the barbecue, I also put some braising liquid directly on the ribs. I barbecued the ribs for about 2-3 hours. I also slathered on the BBQ sauce and braising liquid combination.

You'll also notice that I used a lot of pepper on the ribs. I washed that off in the braising liquid before putting on the barbe.

Before serving, I used the undiluted version of the barbecue sauce, warmed up, naturally. Enjoy them ribs. Yummer.

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