In lieu of a smoker and the 8 to10 hours it takes to prepare
great smoky barbeque ribs this is a great way to prepare your own at home!!
The recipe is super simple and the end product is guaranteed super
tender and juicy as can be!!
Now you can get away with using a store bought sauce if you like
and don’t have the time, but I highly recommend making your own and finishing it
with a hint of liquid smoke.
For those of you not familiar with liquid smoke it is simply
moisture that naturally occurs as water turns to steam and becomes trapped in
the smoke then as it cools again it reverts back to water that settles in the chamber, the addition of extra
water is then added for volume and to dilute any bitter taste or residue left over
from the smoke
When the ribs are done, I will be taking one extra step using my
smoking gun and just adding a little extra smoky something, something!! For the record
this last step is by all means not a necessity
Shopping List
One rack of baby back or pork loin back ribs
1 onion cut into medium dice
1 carrot pealed and sliced
3 celery stalks sliced
1 or 2 garlic cloves sliced
1 tsp onion powder
1 tsp granulated garlic
10 to 15 black pepper corn
2 to 3 bay leaves
Water just to cover
BBQ Sauce
2.5 dl ketchup
1 dl maple syrup
2 TBSP molasses
2 TBSP white or brown sugar
1 clove garlic minced
1 TBSP Worcestershire sauce
1 tsp liquid smoke
1 -2 mustard powder
Salt and pepper to taste
My Mad Method
Finished ribs ready to serve!!
Clean the ribs and if need be divide in half to fit in pot, add
the vegetables, herbs, spices and just enough water to cover. Bring to a boil
lower the temperature and poach the ribs gently for 45 minutes to an hour
Meanwhile in a separate pot add all the ingredients for the
sauce bring to a quick boil stirring intermediately
When the sauce is done set aside until ready to use
Season the ribs lightly with salt and black pepper, and baste
the ribs well on both sides with barbeque sauce
Place the ribs in a foil packet (generous piece of foil folded
over and around the ribs) and bake on low temperature about 110c (circa 225f)
for 2 hours or until desired tenderness
I am placing the finished ribs in a half pan covered with
plastic wrap which I have pulled back the edge of one corner just far enough to
insert the hose of my smoking gun and filled it with smoke sealing the
container again and just let it sit until service...
