I have been such a busy little bee this week, and what is even funnier is that a weeks’ worth of work is all going in to one meal. Earlier in the week I roasted whole chickens because I needed the carcasses to make broth. Then I butchered a deer leg into a few roasts and some stew meat. Finally it is time to throw the whole thing together with some veggies in a big pot of chili-gasm. Anyone who has ever had my chili is ruined for life, and can no longer stomach the inferior taste of other mediocre chili. Do you want to experience heaven in a bowl? Well you can, because I am nice enough to share.
I also butchered myself once or twice
Now, I have been meaning to share this recipe for a while, but with two other rib recipes up, I did not want you to think I was a one trick pony; besides…I just didn’t feel like it, so sue me. This is an incredible non-traditional baby back rib recipe for those of you who are sick of the same old BBQ. I don’t know why you ever would be, but hey it could happen in some bizzare fantasy land.
Instead of a dry rub, you marinate these ribs for about 24 hours or at least overnight. For every two slabs of baby backs you will need:
4 cloves garlic
2 tablespoons sesame seeds
Juice of one lime
4 tB rice wine vinegar, sherry, or dry white wine
½ cup liquid aminos (or soy sauce alternative)
One small grated root of fresh ginger
¼ cup chopped green onions. I used the white parts only and saved the tops for garnishing
Mix this all together and divide it up between the two slabs of ribs and let them soak. Remove any chunks from the marinade before cooking. Now, you CAN cook these indoors if you want to, but whatever you do, do not under any circumstances ever boil or steam roast your effing ribs. Why do we boil bones? Well…to make stock of course, meaning that the flavor ends up in the water and not the meat. If you love your family you will not serve them boiled ribs. Just in case you are a new reader, I want to remind you that any grill can be turned into a smoker, except maybe one of those indoor George Foreman contraptions.
We experimented with a new method this time, the smoke-and-sear. Basically, once you wrap your ribs in tin-foil they are done smoking, so you can finish them up over a hot grill in tightly sealed foil for 20-30 minutes, or you can throw them back on the smoker for a couple more hours. It is up to you to find a method that you prefer.
In case you forgot, we like to cook the ribs between 250-275F, using cherry wood this time, until the ribs reach an internal temp of 170F
Then we wrap them up in tinfoil and continue to cook them until they reach 190F and feel like they are starting to pull apart from the bone a little. Here is a more in depth description of rib technique
These seriously rocked my world
These ribs are infused with a kick ass Korean BBQ flavor and drizzled with a siracha-honey sauce, which is optional but please don’t skip it!
Want to know what else I have been up to this week? Paleo-fied peanut butter balls, my all time holiday favorite remade with no sugar, almond butter, and home-made chocolate. Maybe I will share the recipe, or maybe I will just hoard all my dessert recipes so my friends and family are at my mercy, I havent decided yet.
These did not last very long in my house