Wednesday, October 16, 2013

Rockin' the Homestyle Ribs

Mom always makes ribs the right way --- ribs with their own homemade ingredients and not from a jar. She puts a rub on them with a little mustard and honey and then she adds a touch of cranberry juice to it. She broils them for a bit and then we'll head out and bring the rack out to the grill to finish it off. In the winter, Mom also takes already cut ribs and let them marinate in a meat sauce for hours. By the time it got onto your plate, it would fall off the bone. So what I'm doing is a bit similar to marinating them for hours. Since winter's approaching, we're not going to be using the BBQ grill anytime soon. I decided to use my crockpot for this recipe.

Dry rub: 
  • Black pepper
  • Salt
  • Paprika
  • Garlic powder
  • Brown sugar
  • After the dry rub, apply mustard and drizzle honey on them bad boys.
The most important thing in my opinion is the rub itself. It's not only about sprinkling seasonings onto your ribs, it's all about dry rub penetrating the meat. I usually let them sit on the counter with the dry rub for at least 30 minutes to absorb.

Prepare the crockpot with your veggies & preferred liquids.
Preparing the crockpot is easy peasy! All you have to do with my recipe is chop up a half an onion, one green bell pepper, throw some shredded carrots in there and add a shot glass of apple cider vinegar, a shot glass of cranberry juice (thanks Mom) and a shot glass of orange juice. I don't add water since there is liquid in it already. Throw the ribs in, set it on low for eight hours and be on your way. The reason why I love adding so many veggies to this dish is because it turns into a little 'sauce' for your ribs. I personally like mine dry -- even though they're moist and tender, but I'm not a sauce kinda' gal. All of the preparations took no more than 20 minutes. You can even add celery in there if you want or make up your own concoction like I did. I made broccoli rabe for a side, you can make whatever suits you. This will definitely be a regular dish in our household from now on. This went great with a deep, dry cabernet. I want to say drink this with red wine only. It compliments the flavors so wonderfully.

Bon appétit!

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