Jesse O. Walls | Crowder Sentry
The weather may be cool outside, but love is in the air, and with Valentine’s Day quickly approaching, it’s time once again for lovers–young and old–to consider how they will spend that day with their special someone. Though there are many great restaurants for a date, a homemade meal comes straight from the heart, and nothing says ‘I love you’ quite like barbecue ribs.
ingredients
• boneless pork ribs
for pork rub
• 3 tablespoons brown sugar
• 2 teaspoons chipotle chili pepper
• 2 teaspoons garlic powder
• 2 teaspoons ground paprika
• ½ teaspoon black pepper
• ½ teaspoon salt
for barbecue sauce
• 1½ cups beef broth
• ½ cup ketchup
• ½ cup molasses
• ½ small onion, finely chopped
• 2 tablespoons tomato paste
• 2 tablespoons Worcestershire sauce
directions
1. In a small bowl, combine pork rub ingredients and mix well with a whisk until thoroughly blended. Wash ribs thoroughly, pat dry and apply rub on all sides. Place ribs in a resealable freezer bag and refrigerate for 24-48 hours.
2. Remove ribs from bag and place on a rack in a nonstick 9 in. x 13 in. roaster pan. Fill bottom of roaster pan with water (to help seal in moisture) and cook at 350° for 2 hours or until tender.
3. Remove ribs from roaster pan and place on an indoor grill for 8-10 min., or until browned.
4. Meanwhile, in a small pot, add sauce ingredients, stir well and warm for 15-20 minutes.
5. Pour over ribs (preferably after they have left the grill) and serve.
For an outdoor grill, place ribs over medium heat for 8-10 min., turning occasionally, using barbecue sauce mixture as a baste. Here are just a few suggested sides from Taste of Home that compliment my ribs well.
Country Baked Beans http://www.tasteofhome.com/recipes/Country-Baked-Beans
Grandma’s Potato Salad http://www.tasteofhome.com/Recipes/Grandma-s-Potato-Salad-3
Remember, a dash of love, that special someone and some barbecue ribs is a great recipe for a perfect Valentine’s Day.
Bon appétit.
This article was originally printed in the Feb. 2013 issue(volume 57, issue 1) of the Crowder Sentry and can be found on The Sentry website at http://www.crowdersentry.net/cooking-on-the-edge-boneless-barbecue-pork-ribs/
Jesse O. Walls: Words and Photography 